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Old 12-31-2012, 12:15 AM   #1
bacchusmj
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So I just recently switched from doing extract and partial mash to a 10 gallon all grain setup. after my first AG batch I thought maybe I might start doing two batches out of each mash.

If I do a bigger beer (1.060+) I can usually get my boil volume and then do a second batch sparge that results in a 1.030ish wort of about 3 gallons. I know traditionally British brewers would commonly use a second set of runnings in their Barleywines and Stouts to brew Milds and low gravity browns.

So am I crazy to think I could pull my first batch and then take a second set of runnings for a small-batch, small beer? Ive got all the goods to do 3 gallon batches. Im thinking about doing a barleywine in a couple weeks and might grab some extra hops for a mild.

Any advice?

 
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Old 12-31-2012, 12:29 AM   #2
HomebrewMTB
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People do that all the time. It's called partigyle. Search on it and I'm sure you'll find lots of good tips.

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Old 12-31-2012, 12:44 AM   #3
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I wouldn't swear to which it is... but one of the commercial "Craft" breweries does it. It was talked about on their website. I have done it for a friend of mine that has complained that one of my brews makes her want to sleep the rest of the day... no, no, no.... don't even go their. Anyways it's done more than we know. Fair tasting... very low ABV.
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Old 12-31-2012, 12:45 AM   #4
bacchusmj
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Quote:
Originally Posted by HomebrewMTB View Post
People do that all the time. It's called partigyle. Search on it and I'm sure you'll find lots of good tips.
After about 2 mins of searching google I found all I needed. I had no idea that the Belgian Triple, Double etc is simply the running number. Looks like I have a new goal this brewing season.

Thanks Man.

 
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Old 12-31-2012, 12:55 AM   #5
pabloj13
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Quote:
Originally Posted by bacchusmj View Post
After about 2 mins of searching google I found all I needed. I had no idea that the Belgian Triple, Double etc is simply the running number. Looks like I have a new goal this brewing season.

Thanks Man.
I don't think that's true, being as trippels are stronger than dubbels...

Edit: Nevermind I found the link referring to that. I'm still not sure it's true.
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Old 12-31-2012, 12:00 PM   #6
Hanglow
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You can blend some of the first/second/third/fourth worts into one/two/three beers etc which is what British breweries have long done at least. Usually the weaker beer, if you were to do two, would contain some of the stronger wort

 
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Old 12-31-2012, 05:30 PM   #7
d_striker
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Quote:
Originally Posted by pabloj13 View Post
I don't think that's true, being as trippels are stronger than dubbels...

Edit: Nevermind I found the link referring to that. I'm still not sure it's true.
I'm still skeptical as well.

 
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Old 12-31-2012, 05:40 PM   #8
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Quote:
Originally Posted by Vernacular View Post
I wouldn't swear to which it is... but one of the commercial "Craft" breweries does it.
Anchor makes Small Beer from the second runnings of Old Foghorn.
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Old 01-02-2013, 12:17 AM   #9
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Thanks for the idea! I can't wait to do some research and try this out.

 
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Old 01-02-2013, 12:52 AM   #10
HungerJack
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Belgian Dubbels have a lower ABV than Tripels, but the SRM's are different. Dubbels are darker than Tripels. So basically you couldn't party-gyle a Tripel into a Dubbel.

 
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