Hazarmaveth
Member
I've been wanting to brew an imperial stout for a while, and I also really wanted to make some session stout, so I decided to do a partigyle and get both in one brew day. I then had the crazy idea to try to do this as quickly as possible, using shortened mash and boil times. The plan was to make 5 gallons of a not-too-excessive imperial stout, and 10 gallons of dry Irish stout.
Grains:
20lb Maris Otter
4lb White Wheat
3lb Roasted Barley
2lb Chocolate Malt
6oz Roasted Barley added to second gyle
4oz Pale Chocolate Malt added to second gyle
Hops for Imperial stout:
2oz Magnum 30min
1oz Huell Melon 5min
Hops for Irish stout:
1oz Magnum 30min
Yeast: Wyeast 1318, big starter
I filled my keggle with a little over 9 gallons of water and turned on the heating element at 2:47.
Here you can see the shoddy gallows I constructed for hanging BIAB bags.
The water reached strike temp and I turned the heat off and mashed in at 3:28. My mash temp ended up at 158.5, slightly higher than my 157 target, no big deal. I stirred the mash vigorously with my comically large whisk.
I continued stirring and manually recirculating the mash for a short 25 minutes, then hoisted the bag, squeezed it a little and started draining the pitch-black wort into a bucket at 3:53. I measured the sg at 1.083.
29lbs of grain is a lot of grain.
I then filled the keggle with 9 more gallons of water and turned the heat back on. At 4:21, once the temperature had gotten into the 150's, I lowered the bag back in, added the additional 10oz of roasted grains and stirred again.
I lifted the bag a second time 16 minutes later at 4:37. The sg of the second gyle measured at 1.031. So now I had about six gallons of 1.083 wort and 10+ gallons of 1.031 wort, and my pre-boil targets were 6 gallons at 1.074 and 11 gallons at 1.038. I did a little math and proceeded to swap a gallon of each wort into the other wort. The result was 6 gallons at 1.074 and 10+ gallons at 1.036. Close enough. At this point I added the bittering hops to their respective worts.
Here's a picture of samples of the two gyles before mixing. First gyle on the left, second gyle on the right.
At 5:00 I turned on the heating element to bring the Irish stout wort to a boil and drank a bottle of Founders Double Trouble. I saw it start to boil at 5:35, turned the heat off 31 minutes later at 6:06, and began cooling the wort with my homemade 50ft 1/2" copper chiller. Once it got under a hundred degrees I switched from hose water to recirculated ice water, allowing me to pitch the yeast at 6:45 into 67-degree wort.
I put the Imperial stout's wort back into the kettle and heated it to a boil which started at 7:24. The Huell Melon hops were added at 7:49, and heat was turned off at 7:54, a 30-minute boil. I cooled it down the same way as the first boil, pitched the yeast at 8:12, drained it into my new Fastferment plastic conical, and closed the lid at 8:18, five hours and 31 minutes after turning on the heat for the first mash. That's really not much longer than it generally takes me to make a single 5-gallon batch, so I'm pretty happy with how the brew day went.
I ended up with about 5.25 gallons of the Imperial stout with an OG of 1.087 (1.089 was the target), and about 9.25 gallons of the Irish stout with an OG of 1.047 (1.045 was the target). My math says that's right around 83% efficiency, not bad at all. Signs of happy fermentation began in less than twelve hours.
This has been a fun little experiment. I'll post an update with tasting notes once the beer is in kegs.
Grains:
20lb Maris Otter
4lb White Wheat
3lb Roasted Barley
2lb Chocolate Malt
6oz Roasted Barley added to second gyle
4oz Pale Chocolate Malt added to second gyle
Hops for Imperial stout:
2oz Magnum 30min
1oz Huell Melon 5min
Hops for Irish stout:
1oz Magnum 30min
Yeast: Wyeast 1318, big starter
I filled my keggle with a little over 9 gallons of water and turned on the heating element at 2:47.
Here you can see the shoddy gallows I constructed for hanging BIAB bags.
The water reached strike temp and I turned the heat off and mashed in at 3:28. My mash temp ended up at 158.5, slightly higher than my 157 target, no big deal. I stirred the mash vigorously with my comically large whisk.
I continued stirring and manually recirculating the mash for a short 25 minutes, then hoisted the bag, squeezed it a little and started draining the pitch-black wort into a bucket at 3:53. I measured the sg at 1.083.
29lbs of grain is a lot of grain.
I then filled the keggle with 9 more gallons of water and turned the heat back on. At 4:21, once the temperature had gotten into the 150's, I lowered the bag back in, added the additional 10oz of roasted grains and stirred again.
I lifted the bag a second time 16 minutes later at 4:37. The sg of the second gyle measured at 1.031. So now I had about six gallons of 1.083 wort and 10+ gallons of 1.031 wort, and my pre-boil targets were 6 gallons at 1.074 and 11 gallons at 1.038. I did a little math and proceeded to swap a gallon of each wort into the other wort. The result was 6 gallons at 1.074 and 10+ gallons at 1.036. Close enough. At this point I added the bittering hops to their respective worts.
Here's a picture of samples of the two gyles before mixing. First gyle on the left, second gyle on the right.
At 5:00 I turned on the heating element to bring the Irish stout wort to a boil and drank a bottle of Founders Double Trouble. I saw it start to boil at 5:35, turned the heat off 31 minutes later at 6:06, and began cooling the wort with my homemade 50ft 1/2" copper chiller. Once it got under a hundred degrees I switched from hose water to recirculated ice water, allowing me to pitch the yeast at 6:45 into 67-degree wort.
I put the Imperial stout's wort back into the kettle and heated it to a boil which started at 7:24. The Huell Melon hops were added at 7:49, and heat was turned off at 7:54, a 30-minute boil. I cooled it down the same way as the first boil, pitched the yeast at 8:12, drained it into my new Fastferment plastic conical, and closed the lid at 8:18, five hours and 31 minutes after turning on the heat for the first mash. That's really not much longer than it generally takes me to make a single 5-gallon batch, so I'm pretty happy with how the brew day went.
I ended up with about 5.25 gallons of the Imperial stout with an OG of 1.087 (1.089 was the target), and about 9.25 gallons of the Irish stout with an OG of 1.047 (1.045 was the target). My math says that's right around 83% efficiency, not bad at all. Signs of happy fermentation began in less than twelve hours.
This has been a fun little experiment. I'll post an update with tasting notes once the beer is in kegs.