The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Parti Gyle help????

Reply
 
LinkBack Thread Tools
Old 12-16-2008, 10:32 PM   #1
pava
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Denver, PA
Posts: 157
Liked 1 Times on 1 Posts

Default Parti Gyle help????

So I am planning (or well hoping you all will help me plan) my first parti gyle (hoping to pull it off the beginning of January sometime). So my reasoning here is I really want to brew a barley wine, but hate spending so much on ingredients for just one big beer (albeit a beauty of a beer) and also hate to have to wait 10+ months to get my first taste of a brew. So kill two birds with one stone and try a partigyle. . that way I get my barley wine and a brew that will be ready in 3-4wks.

I have not formulated any of my own recipes yet so I just figured I would use Jamils American Barley wine recipe (unless any one has a better suggestion -- perhaps the 09-09-09?)

In any case what I would like is to brew a 5 gallon barely wine and at least a 5 gallon APA, although I would really like to push it to a 10 gallon APA if possible.
I understand the basic principle of a parti gyle, but I guess I am just a bit unclear as to exactly how you know how much you can get outta your subsequent runnings and if you have to add more grain, partial mash specialty grains, etc.

What I am hoping for is a simple as possible experience, I don't really want to have to deal with a partial mash or anything else, I would just like to put my entire grain bill in the tun, pull off enough for my big beer and then continue to run and hopefully end up with a nice APA. I will be batch sparging and like I said plan to use Jamils recipe (listed below -- unless anyone has any other suggestions -- I am definitely not sold on his recipe) Any tips, recipes, or personal experiences would be much appreciated. Thanks in advance.


Here is Jamils Barley Wine Recipe:
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.115 Plato: 27.02
Anticipated SRM: 18.8
Anticipated IBU: 96.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 120 Minutes


Grain/Extract/Sugar
% Amount Name Origin Extract SRM
86.3 22.00 lbs. Pale Malt(2-row) Great Britain 1.098 3
3.9 1.00 lbs. Crystal 75L Great Britian 1.004 75
3.9 1.00 lbs. Crystal 20L America 1.004 20
1.0 0.25 lbs. Special B Malt Belgian 1.001 120
1.0 0.25 lbs. Chocolate Malt - Pale Great Britain 1.001 200
3.9 1.00 lbs. Corn Sugar Generic 1.008 0

Exract represented as SG.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Magnum Pellet 15.50 96.0 60 min
1.00 oz. Chinook Pellet 13.00 0.0 0 min
1.50 oz. Centennial Pellet 10.50 0.0 0 min
1.50 oz. Amarillo Gold Pellet 10.00 0.0 0 min


Yeast
White Labs WLP001 California Ale

__________________
Bottled:
Kegged:
Fermenting:
Aging/DryHopping:
Planned:
pava is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2008, 10:45 PM   #2
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

Check here with mine. This was three 2.5 gallon brews, but the ratio between beers should be about the same.

http://www.homebrewtalk.com/f12/brew...estions-41419/

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2008, 11:21 PM   #3
pava
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Denver, PA
Posts: 157
Liked 1 Times on 1 Posts

Default

so Brewsmith, how did the barley wine turn out. . .still have any left? I can only imagine how that would taste over 3 years later.

I was really leaning toward doing an american barley wine, but would not be opposed to doing the english version . . .and I have been toying with doing an ESB as well. So instead of doing the 3rd small beer, do you think I could get 10 gallons of ESB in addition to the barley wine with this recipe?

__________________
Bottled:
Kegged:
Fermenting:
Aging/DryHopping:
Planned:
pava is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2008, 11:34 PM   #4
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,026
Liked 48 Times on 39 Posts
Likes Given: 47

Default

You need to watch the run off pH. If it gets too high you will extract tannins.

__________________
Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2008, 05:25 AM   #5
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

The small beer ended up kinda tanniny, but it was really just an experiment. The rest turned out pretty good. The English Barleywine scored a 37.5 at the NHC this year. It's rich but still balanced. I'll try one soon and let you know.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2008, 05:27 AM   #6
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

Quote:
Originally Posted by pava View Post
So instead of doing the 3rd small beer, do you think I could get 10 gallons of ESB in addition to the barley wine with this recipe?
I'd go for 5 gallons of both just for tannin extraction reasons. If the gravity is high enough, add some water pre-boil to the ESB to get as much volume as you want.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2008, 11:24 AM   #7
pava
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Denver, PA
Posts: 157
Liked 1 Times on 1 Posts

Default

Regarding tannin extraction, I thought I remembered reading somewhere that you can continue to sparge until you reach a certain pre boil gravity with no concerns. Is this correct? If so does anyone happen to know what that gravity is? Or is the only way to be safe (regarding ph levels and tannin extraction) to have a way to test ph levels.

__________________
Bottled:
Kegged:
Fermenting:
Aging/DryHopping:
Planned:
pava is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2008, 01:59 PM   #8
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,026
Liked 48 Times on 39 Posts
Likes Given: 47

Default

Adding gypsum to your later sparge watter will help. There is more info in the wiki.
Understanding Mash pH - Home Brewing Wiki

__________________
Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2008, 05:34 PM   #9
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

Quote:
Originally Posted by pava View Post
Regarding tannin extraction, I thought I remembered reading somewhere that you can continue to sparge until you reach a certain pre boil gravity with no concerns. Is this correct? If so does anyone happen to know what that gravity is? Or is the only way to be safe (regarding ph levels and tannin extraction) to have a way to test ph levels.
It's roughly about 1.010, but if you are batch sparging, you won't get there.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2008, 06:36 PM   #10
CBBaron
Feedback Score: 0 reviews
 
CBBaron's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Cleveland
Posts: 2,787
Liked 6 Times on 4 Posts

Default

First for a partigyle you should expect your total efficiency would be at best the same a you normally get with an average sized beer using your procedure. This will be the combined efficiencies of both beers.
So if you usually get 80% in a 5gal beer and you decide to make a partigyle with 2 5gal beers then you the efficiency of the first beer using all the grains plus the efficiency of the second beer using all the grains will be about 80%.

I think for my 09-09-09 partigyle the first beer had twice the gravity of the second,but my total efficiency was down a little at about 75%. So I got 50% efficiency for the first beer and 25% for the second beer.

I was limited in grain volume by my 10gal MLT so I supplemented with a little DME in both beers. I think I use 3# total between the beers. The second beer an IPA was very tasty though quite dry for my tastes. The 09-09-09 is still in the secondary.

Craig

__________________
CBBaron 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
Reverse Parti-Gyle? Jumbo82 All Grain & Partial Mash Brewing 4 11-25-2008 11:35 PM
parti-gyle file henrychinaski All Grain & Partial Mash Brewing 0 10-14-2008 02:22 AM
Incredible Parti-gyle cheezydemon All Grain & Partial Mash Brewing 2 04-04-2008 02:50 PM
My attempt at a parti-gyle Bombo80 All Grain & Partial Mash Brewing 4 01-15-2008 09:22 PM
Parti-gyle questions left field brewer All Grain & Partial Mash Brewing 4 01-08-2008 04:50 AM