I'm going to try to make another parti-gyle, and I want to make it big! I want to stat with a barleywine and get an APA out at the end. Amt Name Type # %/IBU 22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 7.3 % 1 lbs 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.5 % 0.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 16 - 2.00 oz Summit [17.00 %] - Boil 60.0 min Hop 6 84.2 IBUs 1.00 oz Summit [17.00 %] - Boil 45.0 min Hop 7 38.7 IBUs 1.50 oz Columbus (Tomahawk) [14.00 %] - Boil 30.0 min Hop 8 40.0 IBUs 0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 9 12.4 IBUs 1.50 oz Columbus (Tomahawk) [14.00 %] - Boil 5.0 min Hop 10 10.4 IBUs 1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 11 6.4 IBUs 1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 17 3.6 % 1.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 15 0.0 IBUs 1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 13 0.0 IBUs 1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 14 0.0 IBUs 2.00 oz Centennial [10.00 %] - Boil 0.0 min Hop 12 0.0 IBUs 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 3.6 % 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 0.9 % The recipe calls for 1# of sugar, and I'll add that in at high krausen. I'll double the batch size and do a 50-50 split on the runnings. I'd like to think I could get something around 1.090 for the barleywine and something around 1.050 for the APA. I might also add some extra crystal inbetween the runnings to liven up the APA. I will probably throw some amarillo hops at the APA as well. Edit, I'm not sure how to calculate my weights if I want a total of 10 gal of beer here. I know I'll need more grains, but how many? What do you guys think?
Not that's I am more correct or your wrong but I would think more of a grain bill is needed. I have almost 33lb in my bill for a barley wine and pale.
I like the parti-gyle method, and I especially like the results of my first one which was mostly an experiment in developing recipes. i started with 16.5#s and ended up with 3 gallons of a 1.098 barleywine and 3.5 gallons of a 1.053 (mild I guess you could call it, but I pitched a belgian yeast to get a belgian dark ale). So you don't have to get a full double volume to make a parti-gyle worthwile.
When I use 23#'s for a 10 gallon batch I get OG's of 1.052-1.06. Your recipe has 26.4 #'s of grain. Add your honey and I would guess your OG to be around 1.12 for 5 gallons of Barly Wine. For your second running take a preboil reading and if it is too low you can add some DME.
I did an Imperial Porter/Brown Ale PG a few months back. 18# of grain gave me a 2.5 gallon batch @ 1.110 and a 5 gallon batch @ 1.044...this would calculate to about 24# for 10 total gallons so you seem to be on the right track. I often cap off my second runnings with some more malt, a favorite being a pound of home toasted 2-row for an ESB. You certainly can still over do it with the crystal malt though, so keep that in mind. I love Parti-gyle brewing, and almost always do it when I am in need of a big beer to age.
I find it helpful to go by sugar points and you'll need an efficiency assumption. Eyeballing your bill it looks like you have about 1,000 points there, most of that will need to be adjusted by your efficiency. The table sugar will go in at 100% efficiency. If you want 5 gal of a 1.090 beer you will need 450 pts, if you want 5 gal of a 1.050 beer you will need 250 pts. your up to 700 pts. Ignoring the sugar, that says you will need to hit a 70% efficiency (700/1000). If you can do that, then you have enough grains there. Getting the desired amount of points split into those two beers is the tricky part.
Here is a good online calculator. Basically if you want one 5gallon beer at OG100 and one beer at OG50 go for a 10 gallon OG75. I always use my normal efficency number when using this calculator. As others said capping the mash is also a good way to mix it up. Another idea is use some roasted grains for a stout/porter in the second runnings. Always check you gravity for the first beer before you get boiling and hopping. I usually sparge 7 gallons for 5.25 gallons of beer, but I only need 6 gallons sparge for the first beer when doing a partigyle. Just make sure to check and you will get a feel for what your system produces. Partigyle is fun and a bit of an endurance test. I admit I have gotten too drunk for the second boil so I just brought it to a boil to kill everything and finished the next day . Something to think about.
That's exactly what I'm looking for, but is a 1.085 beer really going to be enough? It just seems low. This will obviously be a 10 gal batch.
What do you mean by a 10 gallon batch? I assume 5 & 5, non? As a note I batch sparge and the couple times I've partigyled / split batches, I've blended runnings knowing what each running was (I normally do three runnings, for a big PG I might do 4). I generally worry about the OG of my big beer, and let my little beer's OG be more fluid. I once got a 12% barley wine, and then had to create a DIPA on the fly as my remaining runnings were of too high a gravity for the planned IPA.
It was 5 and 5, aye. That's pretty much how today went for me. I was able to get over 5 gal with my first runnings. I had RO water on the ready and drew about 5.5 gal of 1.099 wort. I'll add some table sugar at high-krausen. It would have been a good idea to have more hops on the ready so that my APA could have been an IPA, or bigger. I just took a 3rd runnings and have wort leftover for starters. I actually maxed out my 60qt cooler for the first time, and I'm sure my efficiency suffered for it. I'm pretty ok with how everything went, sans the kitchen fire.
I just moved in with a roommate. He cooked skillet burgers at some point in the past. The coagulated grease underneath the stove, I shit you not, was the size of a hockey puck. He got all angry because of the fire and the smoke detectors. I got all angry because all I was doing was boiling water.
