So here's the plan: brew a 3.5 gallon special bitter and 1.75 gallon old ale, partigyle style. Never have tried a partigyle, so I thought maybe some experienced people could help me out. I tried to keep everything really basic.
Base recipe:
11 lbs MO
1 lb c-60
5.25 gallons
OG: 1.060
Bitter recipe:
3.5 gallons
OG: 1.045
25 IBU, EKG for bittering and aroma
Yeast: WLP 002
Old ale recipe:
1.75 gallons
OG: 1.090
64 IBU, Northern brewer for bittering
0.15 ounce black treacle added at end of boil
Yeast: nottingham
Some general thoughts and observations:
1. How thick should I mash? I batch sparge.
2. Is a 6.5 gallon bucket fine for the bitter? It's a lot of headspace, but I've heard that less pressure is good for English beers.
3. Beersmith projects 64 IBUs for the old ale. Too much? I figure actual utilization will be much less, and I plan on aging it a while.
4. Should I add a touch of black patent to the old ale for aging stability?
5. How long should I boil the old ale? 60, 90, or more?
Thanks for any help, general suggestions and tips would also be greatly appreciated.
Base recipe:
11 lbs MO
1 lb c-60
5.25 gallons
OG: 1.060
Bitter recipe:
3.5 gallons
OG: 1.045
25 IBU, EKG for bittering and aroma
Yeast: WLP 002
Old ale recipe:
1.75 gallons
OG: 1.090
64 IBU, Northern brewer for bittering
0.15 ounce black treacle added at end of boil
Yeast: nottingham
Some general thoughts and observations:
1. How thick should I mash? I batch sparge.
2. Is a 6.5 gallon bucket fine for the bitter? It's a lot of headspace, but I've heard that less pressure is good for English beers.
3. Beersmith projects 64 IBUs for the old ale. Too much? I figure actual utilization will be much less, and I plan on aging it a while.
4. Should I add a touch of black patent to the old ale for aging stability?
5. How long should I boil the old ale? 60, 90, or more?
Thanks for any help, general suggestions and tips would also be greatly appreciated.
