I've been reading about Partigyle brewing and I want to give it a shot. After reading a number of threads, consulting Randy Mosher's Radical Brewing, and reviewing these resources:
http://morebeer.com/brewingtechniques/library/backissues/issue2.2/mosher.html
http://www.brewboard.com/index.php?showtopic=62046&pid=718622&st=0&#entry718622
I think I'm ready to give it a shot. I'm going to brew 2.5 gallons of an Imperial IPA, then 5 gallons of a Porter. I planned the grain bill for a 7.5 gallon, 1.060 FG beer, with the understanding that this would give me a <strong OG> 2.5 gallon first running, and a <smaller, more sessionable OG> 5 gallon second and third runnings (broken into two 2.5 gallon batch sparges). I am thinking I will likely have to top off each wort with spring water before boiling instead of sparging with enough water to account for ~1 gallon boil off in each beer, any thoughts on this? I could also augment the porter with some maple syrup, brown sugar, or another sugar. Here's my recipe and plan:
---Initial mash
8# 2-row
7# Marris Otter
2# Victory
Mash with 5.5 gallons at 152* for 60 minutes
draw 2.5 gallons (first wort, for IIPA), boil with the following hop schedule:
1 oz Magnum (14.7%), FWH
0.5 oz Cascade (5%), 30 min
0.5 oz Cascade (5%), 10 min
0.5 oz Cascade (5%), flameout
0.5 oz Cascade (5%), dry hop
1 oz Challenger (7.2%), dry hop
(1 Whirlfloc, 10 min)
Yeast: 1.5qt starter of WLP001
---Second mash
After pulling the 2.5 gallons off for the IIPA, I will cap the mash with the following grains and let this all mash at 152* for at least another hour:
8oz Chocolate Malt
4oz Black Patent
4oz Special B
4oz Munich
4oz White Wheat
This is a modified version of the steeping grain bill for my LHBS's house extract porter recipe. After the previous beer is done boiling and I transfer it to the fermenter, I will pull 6.5 gallons (in two steps) into the boil kettle. I have the following hops in the fridge, so this was my hop schedule for the porter:
1.5oz Tettnang (4.8%), 60 min
0.5oz Saaz (8.1%), 10 min
(1 Whirlfloc, 10 min)
Yeast: .75qt starter of WLP002
I'm also considering putting a vanilla bean, possibly one that was soaked in bourbon, in the secondary, to make a bourbon vanilla porter.
Thoughts?
http://morebeer.com/brewingtechniques/library/backissues/issue2.2/mosher.html
http://www.brewboard.com/index.php?showtopic=62046&pid=718622&st=0&#entry718622
I think I'm ready to give it a shot. I'm going to brew 2.5 gallons of an Imperial IPA, then 5 gallons of a Porter. I planned the grain bill for a 7.5 gallon, 1.060 FG beer, with the understanding that this would give me a <strong OG> 2.5 gallon first running, and a <smaller, more sessionable OG> 5 gallon second and third runnings (broken into two 2.5 gallon batch sparges). I am thinking I will likely have to top off each wort with spring water before boiling instead of sparging with enough water to account for ~1 gallon boil off in each beer, any thoughts on this? I could also augment the porter with some maple syrup, brown sugar, or another sugar. Here's my recipe and plan:
---Initial mash
8# 2-row
7# Marris Otter
2# Victory
Mash with 5.5 gallons at 152* for 60 minutes
draw 2.5 gallons (first wort, for IIPA), boil with the following hop schedule:
1 oz Magnum (14.7%), FWH
0.5 oz Cascade (5%), 30 min
0.5 oz Cascade (5%), 10 min
0.5 oz Cascade (5%), flameout
0.5 oz Cascade (5%), dry hop
1 oz Challenger (7.2%), dry hop
(1 Whirlfloc, 10 min)
Yeast: 1.5qt starter of WLP001
---Second mash
After pulling the 2.5 gallons off for the IIPA, I will cap the mash with the following grains and let this all mash at 152* for at least another hour:
8oz Chocolate Malt
4oz Black Patent
4oz Special B
4oz Munich
4oz White Wheat
This is a modified version of the steeping grain bill for my LHBS's house extract porter recipe. After the previous beer is done boiling and I transfer it to the fermenter, I will pull 6.5 gallons (in two steps) into the boil kettle. I have the following hops in the fridge, so this was my hop schedule for the porter:
1.5oz Tettnang (4.8%), 60 min
0.5oz Saaz (8.1%), 10 min
(1 Whirlfloc, 10 min)
Yeast: .75qt starter of WLP002
I'm also considering putting a vanilla bean, possibly one that was soaked in bourbon, in the secondary, to make a bourbon vanilla porter.
Thoughts?