My new joy is what I call "fake" parti-gyle brewing.
I boil 10-12 gallon batches, and then dilute the wort in the fermentors with varying amounts of water. My spreadsheet is set up for this and tells me the OG, SRM and IBU for each dilution (up to six fermentors).
I add about half the extract at the end of the boil so my hops utilization doesn't suffer.
One brew was a pale ale. I boiled about 12 gallons and fermented 20 gallons.
5 gallons had an OG of ~1.035
10 gallons had an OG of ~1.045
5 gallons had an OG of ~1.075
Another brew was based on my English Mild recipe. Again, I boiled 12 gallons and fermented 20 gallons.
5 gallons Mild, OG 1.033, SRM 16, IBU 22
10 gallons Brown, OG 1.041, SRM 18, IBU 27
5 gallons Porter, OG 1.063, SRM 25, IBU 41
Next I'll get from one kettle a range of porters and stouts that range from 4-9% alcohol.
Things I like about "fake" parti-gyle brewing with extract:
Making twice as much beer per hour
Making twice as much beer per pound of propane
Making 3 or 4 different beers at the same time
Thing I don't like:
I have a bit less control. The BU:GU is the same for all of the gyles. When I make a Mild I target a BU:GU .51, and .54 for a Brown and .70 for a Porter. With the partigyled recipe I used a BU:GU of .66. So it is bitter for a Mild and for a Northern Brown, and slightly sweet for a Robust Porter.
I boil 10-12 gallon batches, and then dilute the wort in the fermentors with varying amounts of water. My spreadsheet is set up for this and tells me the OG, SRM and IBU for each dilution (up to six fermentors).
I add about half the extract at the end of the boil so my hops utilization doesn't suffer.
One brew was a pale ale. I boiled about 12 gallons and fermented 20 gallons.
5 gallons had an OG of ~1.035
10 gallons had an OG of ~1.045
5 gallons had an OG of ~1.075
Another brew was based on my English Mild recipe. Again, I boiled 12 gallons and fermented 20 gallons.
5 gallons Mild, OG 1.033, SRM 16, IBU 22
10 gallons Brown, OG 1.041, SRM 18, IBU 27
5 gallons Porter, OG 1.063, SRM 25, IBU 41
Next I'll get from one kettle a range of porters and stouts that range from 4-9% alcohol.
Things I like about "fake" parti-gyle brewing with extract:
Making twice as much beer per hour
Making twice as much beer per pound of propane
Making 3 or 4 different beers at the same time
Thing I don't like:
I have a bit less control. The BU:GU is the same for all of the gyles. When I make a Mild I target a BU:GU .51, and .54 for a Brown and .70 for a Porter. With the partigyled recipe I used a BU:GU of .66. So it is bitter for a Mild and for a Northern Brown, and slightly sweet for a Robust Porter.
