Belgian Tripel (26C) and Trappist Single(26A) from the same, partigyle, mash

[Punx Clever]

I've got a local competition coming up in November this year that covers Belgian Tripel (26c), Belgian Dubbel (26B), and Trappist Single (26A).

My original thought was to brew a dedicated Trappist Single with the following recipe:

Boil Size: 7.50 gal
Estimated OG: 1.054 SG
Estimated Color: 4.4 SRM
Estimated IBU: 35.0 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
9 lbs         Pilsner (2 Row) Ger (2.0 SRM)             Grain        90.00 %       
8.0 oz        Biscuit Malt (23.0 SRM)                   Grain        5.00 %       
1.50 oz       Hallertauer [4.80 %]  (60 min)            Hops         21.3 IBU     
1.50 oz       Hallertauer [4.80 %]  (15 min)            Hops         10.6 IBU     
1.00 oz       Styrian Goldings [5.40 %]  (5 min)        Hops         3.2 IBU       
8.0 oz        Cane (Beet) Sugar (0.0 SRM)               Sugar        5.00 %       
1 Pkgs        Belgian Strong Ale (Wyeast Labs #1388)    Yeast-Ale                 


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 9.50 lb
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time     Name               Description                         Step Temp     
75 min        Saccharification   Add 2.97 gal of water at 159.1 F    148.0 F       
10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F

Since the initial plan, I have brewed a parti-gyle batch of DIPA and Ordinary Bitter. That got me to thinking... why not a Tripel and a Single? Seems like they are good candidates for a parti-gyle brew and would get more than 5 gallons out of a brew day.

Any ideas of what I would need to do to the grain bill to make the parti-gyle plan work?

 

[dbayub]

I just did something similar, with a quad and a single. Just need to figure out what the gravity and volume of each is, then what the combined gravity and volume would be, then how much grain you need to reach that gravity. It was somewhat simpler with belgians because of the sugar additions, you don't need as much grain as you would for other styles. I used 16oz packages of Candi syrup, which contribute .032 points to a gallon. So:

Quad:
4 packs x .032 / 8 gallons = .016
1.092 - 0.016 = 1.072

Single
1 pack x .032 / 5 gallons = .0064
1.051 - .0064 = 1.0446

(8 x 1.072 + 5 x 1.0446) / 13 = 1.061

So I created a recipe with just pale malt to give me 13 gallons of 1.061 wort after boil off of 2 gallons (1 from each batch).

 

[hottpeper13]

My brew pal and I are putting a triple in a barrel and this is how. Brew 9.5 gal of a single strength beer(ours has 30% white wheat malt). Put 5 gal in fermenter with (for me TYB Belgian Dry),let ferment out and keg. Then put 4.5 gal in another fermenter with same yeast and after 3 days add 2 lbs of sugar(your choice) in .5 gal water boiled and cooled. Transfer to 5 gal barrel (FEW rye), and be wait. Doing it this way also requires less yeast starter.