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Old 01-23-2008, 12:52 AM   #1
Dave the Brewer
 
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Theres a thread around here some where that I was reading about a week ago. It was about creating a mash for a high gravity wort, then adding a little more grain to the mash (reuse what has already been mashed) to make a lighter beer. Where is this thread, I can't find it. I'm pretty sure I wasn't dreaming, although I do dream about brew often. If you can't find the thread could you let me know if I'm understanding this correctly, or possibly making stuff up?
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Old 01-23-2008, 12:58 AM   #2
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I posted one called "Party Guile" brewing. The point was to make as many different beers as possible from the same mash to fill up empty carboys as quickly as possible...

The actual technique is called "partigyle" so searching for that should help you out.
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Old 01-23-2008, 01:13 AM   #3
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irish/english brewers used to make a barley wine strength ale, then session/table beer, then a kiddie beer out of the same mash. just keep straing water through it...
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Old 01-23-2008, 01:23 AM   #4
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You don't actually add grain, you start with a large grain bill. I'll probably do this in the future for my barley wines, because five gallons is way too much of the stuff.
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Old 01-23-2008, 01:24 AM   #5
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Yeah, a friend of mine did the barleywine thing recently. Said he mashed 33 lbs of grain and used the first runnings for a barleywine that came out at 5 gallons of something like 1.09-10 OG wort. Then sparged and got 8 gallons or so of pale ale wort at 1.04-05 OG. Sounds like a fun brew.

 
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Old 01-23-2008, 01:43 PM   #6
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Sweet, partigyle is exactly what I was looking for. I'm brewing a Belgian Strong Ale Saturday; I'm going to give it a shot! Thanks guys
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Old 01-24-2008, 05:54 PM   #7
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I did it for the first time with the 08-08-08 RIS. I only managed to get about 3 gals of ~1.040 wort out of the deal. I'm about to keg it, so we'll see how it tastes.

 
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Old 01-24-2008, 07:13 PM   #8
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Pardon me for being the skunk at the party (pun intended). But it seems to me that you'd just continue to extract more and more tannins using a process such as this. Thereby making a really nasty tasting beer with the second and third runnings.

Seems to me you'd be better off just making a good beer rather than trying to squeeze every last bit of sugar out of the grain.
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Old 01-24-2008, 07:30 PM   #9
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Quote:
Originally Posted by abracadabra
Pardon me for being the skunk at the party (pun intended). But it seems to me that you'd just continue to extract more and more tannins using a process such as this. Thereby making a really nasty tasting beer with the second and third runnings.

Seems to me you'd be better off just making a good beer rather than trying to squeeze every last bit of sugar out of the grain.
The Majority of profesional brewers doing this for 100s of years would disagree.

You need to know what you are doing though.
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Old 01-24-2008, 08:05 PM   #10
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I have a second runnings batch brewing right now. Granted, I added @3 of honey, and a pound of corn sugar, but I am gonna give it a shot. I boiled it down to about a 4 gallon batch, and followed a honey steam beer recipe, from one of my many beer books. It looks, and smells good. We'll see what it's like soon. It's almost time to transfer it to the secondary. That should give me somewhat of an idea if it's gonna taste good, or not. I think I might even check it tonight. It's been 10 days in the primary.
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