Riddle Me This: Parti-gyle Calculation

[hoptualBrew]

Brewer X is brewing an English Barleywine (5 gallons - 90 minute boil) using:

18# Maris Otter Malt
4# Mild Ale Malt
2# Caramalt

at a initial infusion ratio of 1 qt/lb at sacch rest of 150 F. Single step 60 minute mash with batch sparge. Brewer X is planning to parti-gyle this bitch and add the following to produce an American IPA (5 gallons - 60 minute boil):

6# Maris Otter
2# Mild Ale Malt

2nd mash to be single step mash at 150 F using an infusion ratio of 1 qt/lb held 40 minutes and continuous sparge. What should the expected OG be on each beer? Thanks in advance.

 

[erikpete18]

Alright, I'll take a crack at it (mostly because I'm planning my own and still working through the math, want to see what other people come up with so I can find out if I'm thinking about it right). This was all using braukaiser's calculator, so I can't take any credit for it.

Also, I made these assumptions:
6.5 gal collected pre-boil and boil off 1.5 gal giving a total of 5 gal afterwards (ie no deadspace)
1.25qt/lb mash thickness
Whatever else was already set in the calculator (.12gal/lb absorption, 80% extract potential, etc.)

From that, I was able to come up with the following for the first batch. Starting with 24lb of grain, you'd add 30 qts of water to mash. After absorption, you'd collect 18.4qts, so you'd batch sparge with an additional 7.6 qts to get up to your pre-boil volume of 26 qts. This sparge admittedly seems low, but that's probably based on a lower evaporation rate. From those, after my assumed evaporation, you'd wind up with 5 gal of 1.103 wort.

For the second batch, you'd add an additional 8 lb of grain. For the mash I assumed, due to the large bulk of grain still in the tun, a no-sparge mash. Factoring in about a gallon of absorption due to the new grain, I added 30qt total (giving 6.5 gal collected). If I factor in the water already soaked into the 24lb of grain before adding the new (24*.48qt/lb = 11.52), that comes out to a thickness of 41qt/30lb or about 1.4 qt/lb. Not sure how thickness is affected due to the fact that you've already washed quite a few enzymes out with the first batch, but maybe someone else has an answer. After evaporation, the second batch works out to 5 gal of 1.054 wort.

That's what I got. I'm quite curious to see if what I've proposed actually makes sense to anyone that's done it before . If its works out that way, it looks like you'd have a nice couple of batches!

 

[bighorn_brew]

I really don't have much to add cept my first and only experience partigyle brewing, which is what I am drinking in the attached pic. 28 pounds pilsner malt, 0.5 lbs each of crystal 10, crystal 20, munich, and 2 lbs of raw wheat. 5 gallons of first runnings yielded a wort with OG of 1.074 to which I added two gallons of water and proceeded to boil back down to 5 gallons, this turned out GREAT, hopped it to double IPA, mmmm so friggin tasty.....did this 3 weeks ago....partigyle brewing all of a sudden becomes really attractive as a method.

Should mention second and third brews,,,,second was 5 gallons of 1.05 wort added 2 gallons and water and boiled back to 5, BUT, I added a couple lbs of pale malt and a couple more of raw wheat malt to the mash, to which I added the French saison yeast too, it's ready, and crystal clear, third brew I added a couple more raw wheat and added the old lambic yeast pack, this wort was 1.035 and I hardly let mash at all, I wanted a lot of starch, I then also added 6 oz of maltodextrin as well, going to let this sit for a while and sour. Hope this helps...I say go for it,,,every body's equip is different so wll be hard to est the yield.

 

[Stauffbier]

I really don't have much to add cept my first and only experience partigyle brewing, which is what I am drinking in the attached pic. 28 pounds pilsner malt, 0.5 lbs each of crystal 10, crystal 20, munich, and 2 lbs of raw wheat. 5 gallons of first runnings yielded a wort with OG of 1.074 to which I added two gallons of water and proceeded to boil back down to 5 gallons, this turned out GREAT, hopped it to double IPA, mmmm so friggin tasty.....did this 3 weeks ago....partigyle brewing all of a sudden becomes really attractive as a method.

Looks good, but you didn't mention what the gravity was on second runnings...