Partigyle Recipe Question

[Qhrumphf]

I think the key is blending wort to mitigate the flavor impacts of a 2nd runnings only beer. Blending also removed the big beer/small beer constraints.

Blending preboil is nice because you can produce wildly different beers based on yeast choice, hopping, sugars (think partigyle Trappist beers), etc.

This.

As much as I respect the Fullers method of blending after the boil, I like having the ability to hop each beer individually.

 

[Big Monk]

This.

As much as I respect the Fullers method of blending after the boil, I like having the ability to hop each beer individually.

Yes.

Think about doing a Trappist run: Dubbel, Tripel, BDSA. Use Pils and Pale malts. Blend preboil to get the correct volume and gravity for the Tripel. Add simple sugar to the Tripel and dark syrups to the Dubbel and BDSA. Hop differently if you like.

That's 3 distinct beers allmade from one mash and a little pre-boil creativity and because you blended your unlikely to have any 2nd or 3rd runnings flavor impacts.

That is a lot of variety and flavor margin provided you have enough vessels and burners or have a plan for staggered boils.

 

[JKaranka]

Fullers do pretty well by having different hops in the boils and additions post blending, though. They used a lot of sugars back in the day but I think they went all malt not that long ago?