Recipe request: Old Ale;parti-gyle

Discussion in 'Homebrewing' started by messyhair42, Feb 29, 2012.

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  1. messyhair42

    messyhair42 Initiate (0) Dec 30, 2010 Colorado

    For my final beer of the spring season I want to make a Old Ale in combination with a Pale or something similar. What sort of grain bill would fit an Old Ale and it's respective small beer and what hop schedule and yeast are appropriate? The research I've done hasn't gotten me very far; I've got questions like "can I use the hops I have on hand," "is it appropriate to include some Special B," "how much can I make from what is essentially a no-sparge beer?" My setup is a 38Q cooler for 5G batches. I have American 2-row as a base malt and anything else can be added in. I've got Galenas on hand but the LHBS is a block from work. Thanks and any input is appreciated.
     
    #1 messyhair42, Feb 29, 2012
  2. WickedSluggy

    WickedSluggy Savant (1,129) Nov 21, 2008 Texas

    Any old ale recipe will due. I typically add 15% to 20% extra to the grain bill and mash with enough extra water to offset absorbtion.

    I will sometes supliment the parti-gyle batch with honey, table sugar or extract if I want a full batch that much exceeds 4% ABV.

    I brewed a black IPA / English mild a few weeks ago. I found it to be my best combo yet. The BIPA fermented with WLP001 and the mild with WLP013. Both are excellent beers.
     
    #2 WickedSluggy, Feb 29, 2012
  3. messyhair42

    messyhair42 Initiate (0) Dec 30, 2010 Colorado

    I'm not looking to get two 5 gallon batches, but around 7g total, give or take. 19# grain is probably close to my max, any more would be pushing it, especially during the sparge. I have also thought about using a general English yeast for the old ale and either an American or possibly a Belgian yeast for the pale ale. What is a typical grain bill for and Old Ale and the general IBU?
     
    #3 messyhair42, Feb 29, 2012
  4. goodbyesoberday

    goodbyesoberday Initiate (0) May 12, 2005 Australia

    I used to batch sparge and partigyle a lot Typically a rough & ready approach; drain the first runnings from the mash into my kettle, refill the mash tun from the HLT, drain the second runnings into the HLT, move wort back and forth between the kettle and the HLT to balance out target gravities, boil the big beer first then rack the small beer from HLT to kettle second. Or, use the HLT as a kettle for the small beer with the aid of a second burner. That's a lightning fast way to double batch it.

    In terms of colour, steeping specialties separately and adding to the first or the second wort is very useful.
     
    #4 goodbyesoberday, Feb 29, 2012
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