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Old 08-27-2008, 01:53 AM   #1
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Default Partigyle Review

I have consulted with a few experts on here and I am attempting my first Partigyle session as well as my first Barleywine next weekend. I need to order some supplies before I leave for the holiday weekend as I don't keep a lot on hand. Would you all care to critique/review my attempt at a partigyle session?

I have the same grain bill in both recipes but you will see the hops and sparging process changes for each beer with the efficiency at 50% & 25% respectively.

Beer #1 - 999 Barleywine
Barley Wine - 090819C0107 - PG1
19-C American Barleywine



Size: 5.76 gal
Efficiency: 50%
Attenuation: 75.0%
Calories: 309.22 per 12.0 fl oz

Original Gravity: 1.092 (1.080 - 1.120)
|============#===================|
Terminal Gravity: 1.023 (1.016 - 1.030)
|===============#================|
Color: 20.4 (10.0 - 19.0)
|==========================#=====|
Alcohol: 9.15% (8.0% - 12.0%)
|============#===================|
Bitterness: 99.04 (50.0 - 120.0)
|===================#============|

Ingredients:
23.0 lbs Pale Ale Malt
2.0 lbs Munich Malt
6.0 oz Pale Chocolate Malt
4.0 oz Special B - Caramel malt
12.0 oz Crystal Malt 80L
1.5 lbs White Table Sugar (Sucrose)
1.66 oz Magnum (14.5%) - added during boil, boiled 60 min
1.0 oz Centennial (10.0%) - added during boil, boiled 25 min
1.0 oz Centennial (10.0%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 0.0 min
1 ea White Labs WLP001 California Ale

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m

00:12:57 Mash In - Liquor: 10.0 gal; Strike: 159.5 F; Target: 150 F
01:12:57 Saccharification Rest - Rest: 60 min; Final: 150.0 F
01:14:58 Mash Out - Heat: 2.0 min; Target: 168 F
01:44:58 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 F, 6.5 gal collected, 30 min; Total Runoff: 6.66 gal

Notes:
2000 mL Starter

Results generated by BeerTools Pro 1.0.30

Beer #2 - ESB
ESB- 09088C0108 - PG2
8-C Extra Special/Strong Bitter (English Pale Ale)



Size: 5.76 gal
Efficiency: 25%
Attenuation: 75.0%
Calories: 172.72 per 12.0 fl oz

Original Gravity: 1.052 (1.048 - 1.060)
|=============#==================|
Terminal Gravity: 1.013 (1.010 - 1.016)
|===============#================|
Color: 20.4 (6.0 - 18.0)
|===========================#====|
Alcohol: 5.1% (4.6% - 6.2%)
|=============#==================|
Bitterness: 32.5 (30.0 - 50.0)
|==========#=====================|

Ingredients:
23.0 lbs Pale Ale Malt
2.0 lbs Munich Malt
6.0 oz Pale Chocolate Malt
4.0 oz Special B - Caramel malt
12.0 oz Crystal Malt 80L
1.5 lbs White Table Sugar (Sucrose)
2 oz Goldings (5.0%) - added during boil, boiled 60 min
1 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP002 English Ale

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m

00:12:57 Mash In - Liquor: 10.0 gal; Strike: 159.5 F; Target: 150 F
01:12:57 Saccharification Rest - Rest: 60 min; Final: 150.0 F
01:14:58 Mash Out - Heat: 2.0 min; Target: 168 F
01:14:58 Batch Sparge - Second Runings: 7.0 gal sparge @ 168.0 F, 6.59 gal collected, 0.0 min; Total Runoff: 6.76 gal

Notes:
2000 mL Starter

Results generated by BeerTools Pro 1.0.30


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Old 08-27-2008, 02:15 AM   #2
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Looks good to me. I'm planning to do something similar, with the second beer being a porter, I'm just going to steep the additional grains to get the color/taste and add to the second runnings.


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Old 08-27-2008, 01:59 PM   #3
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One day I'll do this, so I can't speak from experience yet. I did however taste recently at a beer fest the Anchor Steam Partigyle style beers - their barleywine and their session ale (I can't remember its name). I was very dissapointed in the 2nd running beer. It was not well balanced at all. I expected the beer to be a little thin, and it was, but the hops were way too bitter. I think camiller's idea of adding some steeping grains might be a good idea. Most of the goodness from the specialty grains will go into the barleywine. I think you would need to add something more to offset the proposed IBU's, either that or reduce the IBU levels below 20 at least.
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Old 08-27-2008, 02:01 PM   #4
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So when are you brewing it? I'm planning to brew my partigyle pumpkin on Monday.
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Old 08-27-2008, 02:10 PM   #5
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I will be brewing this on the 6th. I have considered the webcast brew session (ala Bobby_M). Its easy enough to do, but I'd be afraid of everyone pointing out all my faults.

I have recently been enlisting a buddy of mine as assitant brewer and he now is asking more questions and coming up with some neat ideas. So I'm pretty sure I have created a new homebrewer out of him. He's talking about getting stuff to do extracts on his kitchen stove.
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Old 08-27-2008, 07:59 PM   #7
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Just keep in mind you're accounting for the table sugar in the ESB also and I don't think you meant to since I'm assuming it's going into the BW boil. Are you turning your HLT into a second boil kettle like I did?
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Old 08-27-2008, 08:06 PM   #8
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Do you think there would be enough juice left in the mash to do a third small beer? Perhaps a mild (1.030 OG)?

This would be a really cool idea for a party. Have three traditional English beers gravity poured! Pipe dreams rule my world.
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Old 08-27-2008, 08:08 PM   #9
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Quote:
Originally Posted by Bobby_M View Post
Just keep in mind you're accounting for the table sugar in the ESB also and I don't think you meant to since I'm assuming it's going into the BW boil. Are you turning your HLT into a second boil kettle like I did?
Good catch, I will remove the sugar from the ESB recipe. Yes, after I add the batch sparge water, I will stir, varlouf and then run off into what was my HLT. I still need to come up with some sort of temporary hop screen. I have an old bazooka T that I used to use in a cooler for mashing, but I think it will suffice as a hop screen in my "all new temporary hybrid HLT/Boil Kettle".

W
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Old 08-27-2008, 08:19 PM   #10
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Grab some paint strainer bags to contain your hops on that boil.


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