Alright, I'm making Jamil's English Barleywine this weekend, and I want to try and do something like a partigyle. Here's my recipe:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: English Barleywine
Brewer: Jacob
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.113 SG
Estimated Color: 16.1 SRM
Estimated IBU: 63.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
22.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 94.58 %
0.63 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.71 %
0.63 lb Caramunich Malt (56.0 SRM) Grain 2.71 %
2.00 oz Horizon [12.00 %] (60 min) Hops 51.9 IBU
1.90 oz Williamette [4.50 %] (20 min) Hops 11.2 IBU
0.60 oz Williamette [4.50 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz Oak Cubes (French House Toast) (Secondary Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 23.26 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 29.08 qt of water at 161.7 F 150.0 F
Now, I know that it would probably be key for me to just use enough strike water to obtain my pre-boil for the 90 min boil, but I only have a 48 qt mash tun, so that may be out of the question.
Do you guys think that it would be possible for me to do 2 qts/lb and then batch sparge one round to obtain my barleywine pre-boil amount, then do two more 3.5 gallon batch sparges to obtain 7 gallons for my second brew? Or do you think that there wouldn't be enough sugars left?
I know this is kinda long, but I really appreciate the help,
J
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: English Barleywine
Brewer: Jacob
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.113 SG
Estimated Color: 16.1 SRM
Estimated IBU: 63.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
22.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 94.58 %
0.63 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.71 %
0.63 lb Caramunich Malt (56.0 SRM) Grain 2.71 %
2.00 oz Horizon [12.00 %] (60 min) Hops 51.9 IBU
1.90 oz Williamette [4.50 %] (20 min) Hops 11.2 IBU
0.60 oz Williamette [4.50 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz Oak Cubes (French House Toast) (Secondary Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 23.26 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 29.08 qt of water at 161.7 F 150.0 F
Now, I know that it would probably be key for me to just use enough strike water to obtain my pre-boil for the 90 min boil, but I only have a 48 qt mash tun, so that may be out of the question.
Do you guys think that it would be possible for me to do 2 qts/lb and then batch sparge one round to obtain my barleywine pre-boil amount, then do two more 3.5 gallon batch sparges to obtain 7 gallons for my second brew? Or do you think that there wouldn't be enough sugars left?
I know this is kinda long, but I really appreciate the help,
J