portlandbeergeek
Well-Known Member
So i've done a bit of research, and I think Monday I'll do my first parti-gyle! I understand the basic principal: Do a large (16+#?) mash with little to no sparge for a big beer, and drain completely. Re-mash/batch sparge original grain to yeild a second wort that is lighter in color and sugar.
right?...
For two five(ish) gallon beers, I'm thinking of doing a chocolate malt-heavy doppel bock first. I'd like the second small beer to be an ale, as the pipeline will be a bit low after the holidays and i'm looking for a quick turnaround on the small beer. I have a 52qt cooler, so I can mash pretty big. Here's my idea for the first mash:
18# US 2-row
4# munich
8 oz 80L
1# Chocolate Malt
8oz carafa
Hops will be up to whatever the LHBS has on hand, but mostly bittering with perhaps a small 30 minute addition.
This poses the problem: my small beer will have all that dark malt in it as well! Perhaps I can keep the carafa and chocolate out of the mash, and steep seperately after the mash?
Without the super dark malts, that would leave basically a nice pale ale for the small beer. I'll be checking gravities through the process, and have no problem with the small beer being less than five gallons
Should I up the base malt? Does this even make sense? I'm open to any and all suggestions, even if it's in a completely different style of beer. I have searched the site and found some info on parti-gyle's and it has helped me get an idea of what it's all about. But i'm the kind of person who has to do it wrong the first time to understand how to do it right the next time. I'm not looking for perfection, just some good beer.
right?...
For two five(ish) gallon beers, I'm thinking of doing a chocolate malt-heavy doppel bock first. I'd like the second small beer to be an ale, as the pipeline will be a bit low after the holidays and i'm looking for a quick turnaround on the small beer. I have a 52qt cooler, so I can mash pretty big. Here's my idea for the first mash:
18# US 2-row
4# munich
8 oz 80L
1# Chocolate Malt
8oz carafa
Hops will be up to whatever the LHBS has on hand, but mostly bittering with perhaps a small 30 minute addition.
This poses the problem: my small beer will have all that dark malt in it as well! Perhaps I can keep the carafa and chocolate out of the mash, and steep seperately after the mash?
Without the super dark malts, that would leave basically a nice pale ale for the small beer. I'll be checking gravities through the process, and have no problem with the small beer being less than five gallons
Should I up the base malt? Does this even make sense? I'm open to any and all suggestions, even if it's in a completely different style of beer. I have searched the site and found some info on parti-gyle's and it has helped me get an idea of what it's all about. But i'm the kind of person who has to do it wrong the first time to understand how to do it right the next time. I'm not looking for perfection, just some good beer.