MNBugeater
Well-Known Member
I have consulted with a few experts on here and I am attempting my first Partigyle session as well as my first Barleywine next weekend. I need to order some supplies before I leave for the holiday weekend as I don't keep a lot on hand. Would you all care to critique/review my attempt at a partigyle session?
I have the same grain bill in both recipes but you will see the hops and sparging process changes for each beer with the efficiency at 50% & 25% respectively.
Beer #1 - 999 Barleywine
[size=+2]Barley Wine - 090819C0107 - PG1[/size]
[size=+1]19-C American Barleywine[/size]
Size: 5.76 gal
Efficiency: 50%
Attenuation: 75.0%
Calories: 309.22 per 12.0 fl oz
Original Gravity: 1.092 (1.080 - 1.120)
|============#===================|
Terminal Gravity: 1.023 (1.016 - 1.030)
|===============#================|
Color: 20.4 (10.0 - 19.0)
|==========================#=====|
Alcohol: 9.15% (8.0% - 12.0%)
|============#===================|
Bitterness: 99.04 (50.0 - 120.0)
|===================#============|
[size=+1]Ingredients:[/size]
23.0 lbs Pale Ale Malt
2.0 lbs Munich Malt
6.0 oz Pale Chocolate Malt
4.0 oz Special B - Caramel malt
12.0 oz Crystal Malt 80°L
1.5 lbs White Table Sugar (Sucrose)
1.66 oz Magnum (14.5%) - added during boil, boiled 60 min
1.0 oz Centennial (10.0%) - added during boil, boiled 25 min
1.0 oz Centennial (10.0%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 0.0 min
1 ea White Labs WLP001 California Ale
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:12:57 Mash In - Liquor: 10.0 gal; Strike: 159.5 °F; Target: 150 °F
01:12:57 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:14:58 Mash Out - Heat: 2.0 min; Target: 168 °F
01:44:58 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 6.5 gal collected, 30 min; Total Runoff: 6.66 gal
[size=+1]Notes:[/size]
2000 mL Starter
[size=-1]Results generated by BeerTools Pro 1.0.30[/size]
Beer #2 - ESB
[size=+2]ESB- 09088C0108 - PG2[/size]
[size=+1]8-C Extra Special/Strong Bitter (English Pale Ale)[/size]
Size: 5.76 gal
Efficiency: 25%
Attenuation: 75.0%
Calories: 172.72 per 12.0 fl oz
Original Gravity: 1.052 (1.048 - 1.060)
|=============#==================|
Terminal Gravity: 1.013 (1.010 - 1.016)
|===============#================|
Color: 20.4 (6.0 - 18.0)
|===========================#====|
Alcohol: 5.1% (4.6% - 6.2%)
|=============#==================|
Bitterness: 32.5 (30.0 - 50.0)
|==========#=====================|
[size=+1]Ingredients:[/size]
23.0 lbs Pale Ale Malt
2.0 lbs Munich Malt
6.0 oz Pale Chocolate Malt
4.0 oz Special B - Caramel malt
12.0 oz Crystal Malt 80°L
1.5 lbs White Table Sugar (Sucrose)
2 oz Goldings (5.0%) - added during boil, boiled 60 min
1 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP002 English Ale
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:12:57 Mash In - Liquor: 10.0 gal; Strike: 159.5 °F; Target: 150 °F
01:12:57 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:14:58 Mash Out - Heat: 2.0 min; Target: 168 °F
01:14:58 Batch Sparge - Second Runings: 7.0 gal sparge @ 168.0 °F, 6.59 gal collected, 0.0 min; Total Runoff: 6.76 gal
[size=+1]Notes:[/size]
2000 mL Starter
[size=-1]Results generated by BeerTools Pro 1.0.30[/size]
I have the same grain bill in both recipes but you will see the hops and sparging process changes for each beer with the efficiency at 50% & 25% respectively.
Beer #1 - 999 Barleywine
[size=+2]Barley Wine - 090819C0107 - PG1[/size]
[size=+1]19-C American Barleywine[/size]
Size: 5.76 gal
Efficiency: 50%
Attenuation: 75.0%
Calories: 309.22 per 12.0 fl oz
Original Gravity: 1.092 (1.080 - 1.120)
|============#===================|
Terminal Gravity: 1.023 (1.016 - 1.030)
|===============#================|
Color: 20.4 (10.0 - 19.0)
|==========================#=====|
Alcohol: 9.15% (8.0% - 12.0%)
|============#===================|
Bitterness: 99.04 (50.0 - 120.0)
|===================#============|
[size=+1]Ingredients:[/size]
23.0 lbs Pale Ale Malt
2.0 lbs Munich Malt
6.0 oz Pale Chocolate Malt
4.0 oz Special B - Caramel malt
12.0 oz Crystal Malt 80°L
1.5 lbs White Table Sugar (Sucrose)
1.66 oz Magnum (14.5%) - added during boil, boiled 60 min
1.0 oz Centennial (10.0%) - added during boil, boiled 25 min
1.0 oz Centennial (10.0%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 0.0 min
1 ea White Labs WLP001 California Ale
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:12:57 Mash In - Liquor: 10.0 gal; Strike: 159.5 °F; Target: 150 °F
01:12:57 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:14:58 Mash Out - Heat: 2.0 min; Target: 168 °F
01:44:58 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 6.5 gal collected, 30 min; Total Runoff: 6.66 gal
[size=+1]Notes:[/size]
2000 mL Starter
[size=-1]Results generated by BeerTools Pro 1.0.30[/size]
Beer #2 - ESB
[size=+2]ESB- 09088C0108 - PG2[/size]
[size=+1]8-C Extra Special/Strong Bitter (English Pale Ale)[/size]
Size: 5.76 gal
Efficiency: 25%
Attenuation: 75.0%
Calories: 172.72 per 12.0 fl oz
Original Gravity: 1.052 (1.048 - 1.060)
|=============#==================|
Terminal Gravity: 1.013 (1.010 - 1.016)
|===============#================|
Color: 20.4 (6.0 - 18.0)
|===========================#====|
Alcohol: 5.1% (4.6% - 6.2%)
|=============#==================|
Bitterness: 32.5 (30.0 - 50.0)
|==========#=====================|
[size=+1]Ingredients:[/size]
23.0 lbs Pale Ale Malt
2.0 lbs Munich Malt
6.0 oz Pale Chocolate Malt
4.0 oz Special B - Caramel malt
12.0 oz Crystal Malt 80°L
1.5 lbs White Table Sugar (Sucrose)
2 oz Goldings (5.0%) - added during boil, boiled 60 min
1 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP002 English Ale
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:12:57 Mash In - Liquor: 10.0 gal; Strike: 159.5 °F; Target: 150 °F
01:12:57 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:14:58 Mash Out - Heat: 2.0 min; Target: 168 °F
01:14:58 Batch Sparge - Second Runings: 7.0 gal sparge @ 168.0 °F, 6.59 gal collected, 0.0 min; Total Runoff: 6.76 gal
[size=+1]Notes:[/size]
2000 mL Starter
[size=-1]Results generated by BeerTools Pro 1.0.30[/size]