Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Partigyle beer suggestions?

Reply
 
LinkBack Thread Tools
Old 12-05-2010, 12:22 AM   #1
billvon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: san diego, ca
Posts: 265
Liked 4 Times on 4 Posts

Default Partigyle beer suggestions?

My first partigyle beer didn't turn out too well. The first beer was a sweet stout, and I hoped the second running would be a brown. (Instead it tasted like brown carbonated water plus tannins.) Apparently the mistake I made was in fly sparging instead of batch sparging.

So I'm looking for a good recipe for a partigyle beer, perhaps a barleywine/pale/small beer combo. Anyone have any good ones?

Also any suggestions on technique? So far from talking to local brewers I've heard:

Do all mashes with enough water that you draw down only once (i.e. 8 gallons at first, draw off 6, add 6 gallons, draw off 6 for the second beer, add 6 gallons, draw off 6)

Use the same temperature throughout to avoid tannin production (apparently after the first sparge enzyme activity isn't as much of an issue)

Sparge only until SG drops to 1.012 (via a refractometer or similar device)

__________________
billvon is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2010, 04:38 AM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

The most crucial factor for tannin extraction (from my experience) is pH. Check and adjust the pH of your sparge water. It should be under 5.8. I use about 1/4tsp lactic acid to lower my sparge pH, but your water will vary.

I've boiled wort in decoctions without (noticeable) tannin extraction, so temperature is a secondary concern, after pH. The temp should be under 180* for sure, and maybe under 170* to be safe.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2010, 04:50 AM   #3
northernlad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: NW
Posts: 1,602
Liked 18 Times on 17 Posts
Likes Given: 7

Default

So far I have done only one PG, but I found the same thing you did. The beer from the second running tasted spent. I plan to either cap the second runnings next time or add some steeped grains.
Nateo is probably onto something with the pH. I have no tannin problems ever when i do pales but often, with beers that are darker, I get what I call the "wrong bitterness". I tested the last batch I did (Cream Ale) and the pH was about 5.0. Next time I do an AG dark beer I plan to check the pH to see if that is my problem.

__________________
northernlad is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Partigyle Porter/Brown Ale for critique/help boyurboy Recipes/Ingredients 7 08-24-2011 02:40 AM
In the Partigyle Spirit... Please critique VanHolton Recipes/Ingredients 3 09-05-2010 06:01 PM
Suggestions for a big beer permo Recipes/Ingredients 4 06-14-2010 01:50 PM
Rye wine partigyle maskednegator Recipes/Ingredients 19 03-11-2010 04:49 PM
RIS Partigyle Recipe nealf Recipes/Ingredients 14 03-11-2010 01:58 PM