I have been meaning to get around to 10 gallons of a Dopplebock / Eisbock combo brew that is essentially 85% Munich I & 15% Floor Malted Pils (a bit of choc malt for colour & caramunich too). I want to get some ideas what I should do with by second runnings... A bock is obvious, but layering 15 gallons is tough in my system and I want to think outside the box... What would a Munich base be good for? I've thought some sort of Red ale or a Flander's Red style beer... Thoughts & ideas?
Often times when I Parti-Gyle, I do a separate mash in order to augment the original mash. Most times the separate mash consists of a few pounds of crystal malt and several pounds of base malt. 85% base -15% crystal. If you add some Irish or English ale yeast, you’ll end up with a nice red ESB sort of a thing. Then again, I tend to make my main batch for ageing and my Parti-Gyle for consumption ASAP. Anything sour like a Flanders Red will take much more time and a separate fermentation vessel dedicated to sour beer. Whatever you do, I wish you luck. It’s good to see people doing Parti-Gyle. PS, Please let us know how it all turned out!
