chemnitz
Well-Known Member
So, I've decided to try my hand at parti-gyle. I like that it is an historical technique, and it works out well for me, since I like to have a wide variety of beer on hand. I'm not 100% sure on the math--I've done the best I can based on Mosher's Radical Brewing and the wiki article here on Homebrewtalk. The idea is to produce 2.5 gallons of a barleywine-strength Marris Otter-East Kent Goldings SMASH (Mosher's recipe for Dragon's Milk) and 5 gallons of an ESB.
Combined mash:
17 lbs. Marris Otter
Mash @ 154
First runnings - Dragon's Milk (enough for 2.5 gallons of strong beer):
Boil 90 minutes
1.5 oz. EKG @ 90 min
0.75 oz. EKG @ 30 min
0.75 oz. EKG @ 1 min
OG 1.090
IBU 68.5
Color 7 SRM
Second runnings - ESB (enough for 5 gallons of regular beer):
Cap with:
0.5 lb. Aromatic malt
0.25 lb. medium crystal (60)
0.25 lb. dark crystal (120)
Boil for 60 minutes
1.5 oz. Willamette @ 60 min
0.5 oz. EKG @ 15 min
0.5 oz. EKG @ 1 min
OG 1.050
IBU 32.5
Color 10 SRM
So, that's what I've got. Could anyone please 1) check my math, 2) suggest any tweaks to the grain and/or hop bills, and 3) suggest a good yeast(s) to use for this project.
Thanks for the help!
Combined mash:
17 lbs. Marris Otter
Mash @ 154
First runnings - Dragon's Milk (enough for 2.5 gallons of strong beer):
Boil 90 minutes
1.5 oz. EKG @ 90 min
0.75 oz. EKG @ 30 min
0.75 oz. EKG @ 1 min
OG 1.090
IBU 68.5
Color 7 SRM
Second runnings - ESB (enough for 5 gallons of regular beer):
Cap with:
0.5 lb. Aromatic malt
0.25 lb. medium crystal (60)
0.25 lb. dark crystal (120)
Boil for 60 minutes
1.5 oz. Willamette @ 60 min
0.5 oz. EKG @ 15 min
0.5 oz. EKG @ 1 min
OG 1.050
IBU 32.5
Color 10 SRM
So, that's what I've got. Could anyone please 1) check my math, 2) suggest any tweaks to the grain and/or hop bills, and 3) suggest a good yeast(s) to use for this project.
Thanks for the help!