Parti-gyle Imperial Stout/session stout

Okay Ive got 38 lbs of German Munich
1 lb of flaked barley
1 lb of roasted barley
1 lb of special B
1 lb of chocolate malt

I was originally just gonna make 3 beers, 2 SMaSH beers and one Stout. But Im thinking kill 2 birds by part gyle... I wanna put 26 lb of Munich with all the other specialty grains in. Then have 12 lbs of Munich left to make a smash beer later on

My question is this- Is 30 lbs of grain too much? I havent seen many ppl go over 21 or so lbs. I want a huge stout, and a regular stout. I dont have any brewing software either. BTW I am batch sparging. Possibly no sparge would be good, just add all the water at once, vorlauf and then fill my kettle up with about 6-7 gal. Then just heat up some more water and mash in again with the total amount of water needed to get 6-7 gal of small beer.

Does this seem plausible? What would you change? Tips? Tricks? Hit me!

 

Fine f**ck you guys lol. Im making it right now. and its going to be epic!

 

Okay so heres my report back. I am really glad I went ahead and did this. I have the Coleman Xtreme cooler, and now I know that 30# is the limit to what it will hold. At least with 9 gallons of water in it, too. Anyway, I got about 1.100(maybe higher?) for my gravity. I had to guess because my hydrometer only goes to 1.080. Super rich and dark. Tastes great too. Then I went ahead and did my 2nd runnings and ended up with a beer just a little less dark, and it tastes just as good. I was actually a lil surprised, because I ended up with a gravity of 1.060. I thought It would be a bit lower.

inchrisin, thanks for your input. I didnt add any other specialty grains to the 2nd runnings cuz, well, I didnt have any. But as far as I can tell, I dont think it will come out tasting grainy. I think its gonna turn out just fine.

bgjohnston, I cant handle 10 gallon batches either. I only have one kettle too, so I had to completely brew the first beer and clean my kettle before I could even take the 2nd runnings for the 2nd beer. It made for a very long brew day, but I think it was worth it. Also, I only batch sparge. I dont have the equipment to fly, and Ive never even fly sparged before. Im getting great beers with my current setup, so I dont think Ill be switching any time soon.

Im gonna let the Imperial ferment for 2 weeks then transfer into secondary and let it sit for probably 6 months. The regular stouts probably going in the keg. Im thinking of splitting one of the beers in 2 and adding 2 different kinds of coffee to them. But Im not sure yet. Ill report back on further results. Peace

 

Another update, I used Nottingham yeast in the 1.060 stout, and it took off! Had to put a blowoff tube on that bad boy! Didnt see that coming! I expected the 1.100 stout to do that... but it didnt. 2 packs of US05 in there. Its at high krausen now and no visible C02 is comin out of the blowoff tube. It was at 72 degrees but now its down to 70. I assume its still going and Im just gonna let it do its thing. Smells like alcohol to me! Haha I cant wait to taste it when I transfer to secondary.

 

Im just happy all went well, it was my first time ever brewing a beer as big as 1.100. Getting a 1.060 off my 2nd runnings was a huge bonus. The color and taste of both is great. I just kinda threw it together and winged it.

 

Okay its been 2 weeks. Heres the update. Both of them taste great and the reg. stout is at 1.016, and the Impy is at 1.022. So I bought a pack of champagne yeast just in case, but I dont really think it needs it. I wanted the gravity to be just a bit lower and Im actually real surprised because it didnt look like much activity was happening. I hate to be a bubble watcher haha. So, Both really came out great and I highly recommend trying a party gyle to anyone who hasnt tried one. Not only was it alot of fun trying something new, but also Im really impressed with how it turned out. The imperial is dank where its at, so i think Ill just transfer it into glass and let it sit for a few months. The regular one is goiin in the keg.

Does anyone think I should try and get it to ferment more by adding champagne yeast? Its great right now, I think it will get better with age. I just love having other peeps opinions. Cheers!!!

 

Thanks everybody! I kinda figured that you would want residual sugars, I just didnt know how much gravity wise. The beer tastes amazing and I like it the way it is anyway.

Stupid question: Does chocolate malt have chocolate in it? Or is all that flavor just achieved from roasting the grain? Im taking this hot girl out tomorrow night and she is allergic to chocolate. I dont want to kill her lol

 

Thats what I thought! Better to be safe than sorry tho, eh?