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Old 01-27-2011, 11:59 PM   #1
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Default Partigyle an ale and a lager?

Hey All, I have recently been thinking of having a partigyle brew day that would yield an ale and a lager out of the same grain bill. The only thing that I could think of would be a Belgian Triple and a Pilsner. If anyone has any other ideas, please let me know. Also, if I am able to get a lager for my small beer, I am limited because my temp controlled fridge can only fit a 3 gal better bottle fermentor. My other thought was to buy another 3 gal better bottle and have two lagers fermenting in the fridge at the same time. If anyone has any ideas let me know. Thanks for the input.


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Old 01-28-2011, 12:20 AM   #2
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Black IIPA and schwarzbier
Tripel and Maibock
Any bock and APA/Amber


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Old 01-28-2011, 01:45 AM   #3
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If I did a dopplebock and an amber, what would you recommend for a grain bill? The dopplebock should have pils, vienna, munich and should be decocted. The amber should be mostly American 2-row and crystal malts. How do you merge the two? I really like that idea but just looking for some direction. Could it just be vienna and munich, with maybe a little melanoidin malt for the dopplebock and then steep some crystal for the second runnings with the amber?
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Old 01-28-2011, 02:21 AM   #4
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I think the merger should be relatively easy. two great examples of ambers with a bock like bill are Troeg's Nugget Nectar (Pils, Vienna, Munich)
http://www.homebrewtalk.com/f12/nugg...96/index9.html
and Hopback Amber (pils and munich)
http://www.byo.com/component/resourc...the-replicator

you could cap the amber with some crystal and/or biscuit if you want to differentiate them a bit more from the dopple.

Reason: worded badly
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Old 01-28-2011, 07:26 AM   #5
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So if I partigyle the dopplebock with 5.5 # Pilsner, 5.5 # Munich, 5.5 # Vienna, 0.25 # Melanoidin that would give me 3 gals of 1.102 OG wort. I could then yield 6 gals of 1.056 OG wort for an Amber with the addition of 0.5 # steeped Crystal 60. This could work! I think I just may do this after all! I'm thinking WLP 833 German Bock Lager for the dopple and WLP 001 California Ale for the amber. Hops would be Hallertauer for the dopple and Centential for the amber. Decent ideas or should I rework any of this?
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Old 01-29-2011, 07:38 AM   #6
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Any other thoughts of partigyle ideas for making an ale and lager from one grain bill? Also, what temp should I mash at for the above dopplebock/amber?
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Old 01-29-2011, 12:58 PM   #7
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It would be a lot easier to make a smaller lager, btw, since the lager is going to need a lot more yeast for a given gravity. That size doppelbock (or tripelbock, perhaps), even in a 3 gallon batch, would require a lot of yeast.

EDIT: I guess that OG is a tad under the upper range for the style.

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Old 01-30-2011, 07:39 AM   #8
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Quote:
Originally Posted by afr0byte View Post
It would be a lot easier to make a smaller lager
what would you recommend? Making a big ale and then partigyle second runnings into a smaller lager? I'm open to any decent recipes/grain bills.
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Old 01-30-2011, 04:57 PM   #9
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When I partigyle I mash my base malt and steep the specialty malts for each batch separately. It opens up a lot of possibilities as to what beers you can make.

I like the triple/pilsner idea and I might just do that as my next brew. Thanks for the idea.
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Old 02-02-2011, 04:01 AM   #10
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No problem, let me know how the triple/pilsner comes out.


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