2nd runnings, 2nd beer

[avm221]

hey guys i recently did a tour at Anchor Brewing and found out that they mash in for there Barley wine (90min) then sparge, but then they re-mash these grain and make a session beer. im thinking of trying to do this at home but with an imperial stout any suggestions, or has anyone tried this?

http://www.anchorbrewing.com/beer/old_foghorn

http://www.anchorbrewing.com/beer/anchor_small

 

[nicklepickles]

Look up partigyle brewing, its a traditional english brewing method, i believe.

 

[GrogNerd]

it's called a parti-gyle, and I did one back in January.

mash in, mash out, take first runnings (1/3 of total batch). that's your big beer. sparge, take 2nd runnings (2/3 of total batch). your small beer

used THIS excel spreadsheet to determine strike, mash out and sparge amounts

 

[cheezydemon3]

Probably not re-mashed.

 

[Revvy]

I have what amounts to a Partigyle for dummies thread, where, in a sense, I figured out how to do partigyling brewing from knowing nothing, to creating the recipes, all while the thread was occurring.

 

[woknblues]

for what seems to be practically free beer, I got not a nibble on the thread I started last week about it.

https://www.homebrewtalk.com/f36/partigyle-options-402249/

Here is where I basically documented it in the recipe thread. If it turns out well, I will create a recipe thread for it.

https://www.homebrewtalk.com/f68/nothing-fancy-chocolate-milk-stout-331956/index13.html#post5070894

I got the idea when brewing my last beer, as I was squeezing my BIAB to get the "last" of the sugar out, I tasted some of the grain. Still sweet! I looked up and found partigyle and vowed to try to make another beer out of it.

My effort was on a roasty stout mother beer, followed by a steep and then adding LME and hops to make a black IPA to the "baby" beer (baby is subjective as it ended up 1.072!!

I think it's a neat thing to do, and it only cost me another 90 minutes or so to accomplish a second beer.

 

[GrogNerd]

awesome links, guys

thinking I might make brewing parti-gyles my traditional January brew. Barleywine to drink at the end of the year and maybe alternate between Irish red and stout for St Paddy's day, capping to suit the style