How To Make A Second Runnings Beer

here's a decent article on part gyle brewing: http://www.byo.com/component/resource/article/2021-parti-gyle-brewing-techniques

 

The starches from the grain are already converted, so all you need to do is continue the sparge and collect enough runnings for the smaller beer into a separate pot. For me this is easiest to do by batch sparging and collecting into the pot I used to heat the sparge water. You can add extra specialty malts, sugars, extract or whatever to enhance the smaller beer if need be.

 

You will definitely have to mash again if you add more grain. OldSock was referring to adding other fermentable sugars to your kettle.

 

You could do a partial boil with additional grains. I think the best method is just to collect the second runnings, take a gravity reading and add some DME if needed to get to target OG.

 

Not sure what you mean by this. You never want to boil grains. Some can be steeped, and this can add to the OG, but why would this need to be a "partial" boil (after the steep)?

Edit: I should add that in a mash that includes a decoction, you do indeed boil grains. But that's a different thing.

 

Not if the malts added do not need to be mashed, for example, crystal malts.

 

You are correct, should have said "steeped" rather than "boiled"

 

I don't like how byo explains it. They make it seem like you have to mash the grains twice. Not the case. Like Old Sock said, you're continuing to sparge the grains, but collecting the 'second runnings' in a different pot. When I do a party guile, I mash thin ~2qts water/pound of grain, run that off into a pot. If I'm starting with 15+ pounds of grain, I can run off about 2.5 gallons for my first beer. Then sparge into another pot with enough water to get the desired volume or gravity for your second beer. Cheers!

 

Exactly, usually crystal or roasted malts would be the most common for "capping" the mash. In that case you could add them along with the sparge water and let it sit for ~15 minutes at ~170 F before running off. I did this with Carafa Special II to make a Black IPA off the mash for an Imperial IPA for example.

 

Simple as that, yes. But, be mindful to your gravities, that second beer could easily come in at 1.020 or so. Something I like to do is collect my mash and third runnings for my big beer, and use the second running for the small beer. Based on my last Parti-Gyle, it looks like I got a 1.090 and a 1.056 worts.

I have notes on assumed gravities from each running, but your system is likely to be different.

 

Yeah, I did a big stout, around 1.100, and then grabbed an easy smaller batch of 1.050 for a small maple brown ale I wanted.

 

Never done a partigyle before, but currently reading 'Brewing Better Beer' by Gordon Strong. He mentions that the second runnings beer can have an overly grainy taste, so he either adds additional specialty malts or blends the second runnings with a portion of the first runnings.

 

FYI if you're trying to get 5 gal of big beer and 5 gal of little beer you're looking at 30+# of grain. Greenbaybrewing has a calculator. I think if you google "can you mash it" it will pop up. Also Randy Mosier has an excellend spreadsheet on 1/2 to 1/2 and 2/3 to 1/3 running gravities. I'm at work or I'd try to link you to both.

Also for what it's worth Gordon Strong (AHA pres?) recommends adding crystal malts to the second beer. They tast less grainy this way. I tend to agree. I've done a couple full batch partigyles and with around 30# of grain at 1.25#/qt grist/water ratio I get at least 6 gal of wort from the first runnings. All you need to do after this is add sparge water and some extra grain make your second batch.

 

http://morebeer.com/brewingtechniques/library/backissues/issue2.2/moshertable.html

and

http://www.rackers.org/calcs.shtml

 

http://www.antiochsudsuckers.com/tom/parti-gyle.htm

This seems to be helpful.