Unsurprisingly, this exbmt results in people not being able to tell the difference, but it does demonstrate the way that different beers could be made from the same batch.

"Depending on the malts steeped, one can produce any number of styles from the same base wort. While I’ve long since left the world of extract brewing, this same basic technique is being used by some all-grain brewers to easily produce various styles.

The process is simple and involves first splitting the wort from a single large mash between two or more kettles. From there, each wort can be hit with various combinations of specialty malts, boiled with unique hop varieties, and fermented with different yeast strains to create drastically different beer styles. Starting with a basic pale wort, a brewer can produce anything from a hoppy American Pale Ale to a rich and malty American Porter, all from a single mash.

As is often the case, there are some who question this technique, namely those who feel the inclusion of specialty malts in the full mash imparts a quality unattainable by steeping alone. However reasonable it may seem that steeping specialty malts could accomplish a similar result as mashing given they’re largely non-diastatic and used primarily to impart color and flavor, I was curious to see for myself and decided to put it to the test!"

"I never doubted that steeping specialty grains worked well, but I was curious to see if it might have a noticeable impact on beer character as compared to mashing with grains. The fact it doesn’t appear to makes me all the more interested in playing around with this very simple method using various combinations of specialty grains."

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ive done this many a time with a pale and a stout, 2 beers in one brew day, I did a test too with roast grain, 1 mashed as normal 1 added before the boil and 1 after cooling, I couldn't tell them apart

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