Would anyone like to collaborate? I think there are several variables that could be explored. Equipement would be different for different brewers. We could standardize to RO water and certain salts added. Hops would need to be common. Procedure would be agreed upon.
I could see doing Pils malt, Maris Otter, LME , DME to see if there are difference to break material quntity. I would split batches, boil one with hops, boil-chill-remove break, boil again and add hops for each.
What does any one think?
Edit - same yeast and pitch rates.