wickman6
Well-Known Member
Ok, I've been wanting to do a parti gyle for some time now, but I have a few equipment issues.
I have only 1 kettle big enough for a full wort boil.
I have only 1 burner capable of boiling full wort.
I don't really care for really strong beers either, but I want to take advantage of brewing 2 batches on brewday without spending 10+ hrs doing it.
Here's what I came up with:
collect my first runnings and begin boil. Add a couple pounds of extra grain to the cooler MLT.
Dough in second batch while first is on the heat, and mash as usual.
By the time first run is cooled and transfered to the carboy, I can collect the second beer in the kettle.
Boil second beer as usual, and get into another carboy.
Ferment both individually, possibly with different yeast. The first should still be bigger than the second, but that's ok.
Once ferment is done on both, I'll taste them and see what I've got.
I'm thinking bottle about 3 gallons of each individually, and then blend the remaining 2 gal of each together to give me 3 slightly different beers.
It should extend my brew session by about 2 hrs I figure, but I'll have 3 beers in the end for a total of 10 gallons.
I'm pondering my hop schedules for each beer, and also considering adding some specialty grain on the second beer.
Btw, this will be done with an oatmeal stout recipe, so it oughta be pretty interesting!
I have only 1 kettle big enough for a full wort boil.
I have only 1 burner capable of boiling full wort.
I don't really care for really strong beers either, but I want to take advantage of brewing 2 batches on brewday without spending 10+ hrs doing it.
Here's what I came up with:
collect my first runnings and begin boil. Add a couple pounds of extra grain to the cooler MLT.
Dough in second batch while first is on the heat, and mash as usual.
By the time first run is cooled and transfered to the carboy, I can collect the second beer in the kettle.
Boil second beer as usual, and get into another carboy.
Ferment both individually, possibly with different yeast. The first should still be bigger than the second, but that's ok.
Once ferment is done on both, I'll taste them and see what I've got.
I'm thinking bottle about 3 gallons of each individually, and then blend the remaining 2 gal of each together to give me 3 slightly different beers.
It should extend my brew session by about 2 hrs I figure, but I'll have 3 beers in the end for a total of 10 gallons.
I'm pondering my hop schedules for each beer, and also considering adding some specialty grain on the second beer.
Btw, this will be done with an oatmeal stout recipe, so it oughta be pretty interesting!