I've been looking into doing two beers with one mash and was wondering why it is suggested that you add more specialty grains when doing your second mash? Do speciality grains sugar come out of the mash faster than base grains? Is this because of the malting? Is there a ule of thumb for figuring what percentage of what types of grain are removed in the first wort runnings?
Is the roasting process done in like an oven as a batch process or are they able to do it continuously? Do they use a rotary drum type of system, or maybe something like a fluid bed dryer?
Do they use the same equipment for roasting the different types of grains or are there different proceses (other than length of roast) for the different grains?
