I am planning a first attempt at a parti-gyle. It will be 1/3 Barleywine and 2/3 IPA split. This will definitely exceed the capacity of my equipment, so Im still trying to determine how best to handle that part.
Regarding the recipe plans, I have read the Mosher Brewing Techniques article, and this is my target so far:
44.6%: 17.00 lbs. Briess Pale Malt (2-row)
44.6%: 17.00 lbs. Crisp Marris Otter
5.2%: 2.00 lbs. Best Malz Munich Dark Malt
5.2%: 2.00 lbs. Crystal 60L
0.3%: 0.125 lbs. Simpsons Chocolate Malt (for SRM)
Total Grain (Lbs): 38.125 / Anticipated OG: 1.070 / Anticipated SRM: 11.2
Barleywine - 5 gallons
Anticipated OG: 1.105 / Anticipated SRM: 16.5
Anticipated IBU: 94 (Chinook, Cascade, Centennial)
IPA - 10 gallons
Anticipated OG: 1.0525 / Anticipated SRM: 8.3
+2 lbs. corn sugar: 1.0610
Anticipated IBU: 70 (Columbus, Simcoe, Cascade)
Any of you parti-gylers out there care to let me know if I am headed in the right direction?