I'm doing a big ass Hoppy Valley Double IPA again soon. Last time I had a lot of sugar left in my mash tun.
I'm thinking this time I would like to use some of that.
Eventually I'd like to work it out so I can run the recipe as a grain-only partigyle, but I need to inch into it, as I'll need a better handle on how to calculate my gravities.
My plan is to take my original recipe for the Hoppy Valley DIPA and add 10-20% more base malt.
I'll do the math to determine how many points will end up in the kettle at boil volume (based on pre-boil gravity), then try and put together a SS (if I have time, if not I'll just use a calculator) to input current volume and current gravity while running off. It will output the total points in kettle. When I hit that number from my target, I will stop runoff and top off with water and get that boil going.
Then I will run off the remainder, tracking the sugars down to 2 degrees plato. I stop at 2 degrees, stir and take a measure of the gravity and volume. I can then calculate an extra-light DME addition to achieve a desired Pale Ale or ESB pre-boil gravity, and water to get to volume.
Having learned how much sugar I can get from the second runnings (I fly sparge) I can adjust upward with my DIPA mash in future batches to introduce more sugars from the mash and work towards an all-grain end result.
My DIPA has a specific recipe and I'm okay with the base malt adjustments, but I need to hit specific volumes and numbers for it. I'm a bit more open with the 2nd batch, as I'm just trying to figure out ways of doing the partigyle for fun (and beer).