Partigyle Porter

[causeimthesquid]

So I am planning on making two porters this weekend, a BIG Baltic Porter and a smaller Smoked Porter with the second runnings. Each will be ~5gal batch.

Here is my grain bill:

8 lbs Pilsner
6 lbs Munich
4 lbs Vienna
1 lb Crystal 60L
1 lb Brown malt
1/2 lb Special B
1/2 lb Pale Chocolate
1/2 lb Black Patent

At 80% efficiency, I figure my OG should be in the ballpark of 1.085.

I also plan to be smoking a beef roast on Saturday (with a brown sugar/coffee/jalapeno rub!) so I figure I can throw 3 lbs or so of grain into the smoker while the Baltic Porter is brewing. Then I can mill that and add it to the leftover grain from the Baltic Porter, collect the second runnings, and make a Smoked Porter. I plan on using maple wood, not sure how long I should smoke if for (taste and see?)

Question is, what should I figure for gravity on those second runnings and what percentage of my fermentables will wind up being from smoked malt? I have read that in partigyle brewing 2/3 of your gravity is in the first half of the runnings, so I am guessing the smoked porter will be slightly above 1.045.


Any thoughts, critiques, or insights would be greatly appreciated.

 

[brewkinger]

Take this with the knowledge that I am learning as I go for the last 2 yrs. I am not sure that the 2nd beer will be a "porter" given that the a majority of the color/flavor is going into the bigger beer.

I may be wrong, and am subbed because I am interested in PG'ing in the near future and want to know as much as I can before hand.

EDIT: After thinking about this for a second, take my first comment lightly. There is a considerable amount of darker malts in there, so you are going to have dark beers for both. That Baltic is gonna be a good one!! Might have to cut it with a knife as it seems like it is going to have some serious flavor!

Good luck and I will be looking forward to hearing about the results.

 

[causeimthesquid]

I may be wrong, and am subbed because I am interested in PG'ing in the near future and want to know as much as I can before hand.



Good luck and I will be looking forward to hearing about the results.

The Partigyle is done, with mixed degrees of success.

I thought I would be able to buy a new, larger mash tun on Friday but apparently coolers don't sell well in NH in November so I was stuck with my 5 gal. mash tun. I was able to fit my entire grainbill and 4 gallons of water in there and nailed my mash temp of 156. Then it came time to sparge and it was so compressed I couldn't get any flow.

After dumping everything into a bucket, adding rice hulls, and resuming the sparge my efficiency was way down. The Baltic wound up at 1.075 (I'm debating adding some DME after fermentation starts to wind down a bit).

I collected 1 gallon of second runnings for the next porter before scooping out half the mash tun. I added 5 lbs of smoked pilsner malt in place of the 10lbs of grain removed. The color was a bit low, but it should still be a passable porter. I added 1 lb of DME to boost the OG, leaving me at 1.048.

Lessons learned: Proper mash tun size. Leave lots more time than you think (brewday ran from 1030 AM to 630 PM). Anticipate things not running smoothly. Have DME on hand.

 

[Skarekrough]

Don't beat yourself up....you learned things which can be applied to future endeavors. As long as you remember these things you will be a better brewer.