Thursday, December 16, 2010

Parti-Gyle Part One



This is one of the most confusing subjects I have tackled in brewing so far. I searched high and low on the web and just confused myself more and more. It didn’t click for me until I spoke with a guy in my homebrew club who exclusively uses the parti-gyle technique. The quick and dirty is you make one large mash and get two beers out of it. Usually one high gravity and one low. I’m going to break this technique down in a few posts. It's way too much to write all at once.

First step- Make the recipes.

I am usually looking to brew a certain style of beer. So if I want to make an IIPA I will start by making up a 6 gallon recipe in Beer Smith. After I have something that I want to brew it’s time to do some math. With the recipe done I know that the OG of the IIPA should be 1.090. Using the parti-gyle calculator (http://www.astrocaver.com/java/Parti-Gyle.html) I can see what the base recipe OG will need to be for a 1.090 brew. For my IIPA I needed a base recipe of 1.053 to equal first runnings of 1.079. Since I am adding sugar to the IIPA the gravity will reach what I’m looking for.


Now I can take the grain percentages in the IIPA recipe to make a 12 gallon base recipe that will have an OG of 1.053. No hops or adjuncts are needed in the base recipe.

Amount

Item

Type

% or IBU

16 lbs

Maris Otter (3.5 SRM)

Grain

69.57 %

5 lbs

Pale Malt (2 Row) US (2.0 SRM)

Grain

21.74 %

1 lbs

Caramel/Crystal Malt - 40L (40.0 SRM)

Grain

4.35 %

1 lbs

Simpson Cara Malt "Carastan" (3.0 SRM)

Grain

4.35 %


Beer Profile

Est Original Gravity: 1.053 SG

Measured Original Gravity: 1.010 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.005 SG

The first beer will get 66% of the fermentable and the second 33%. I’m going to do a IIPA/Scotch ale. Start by making a 6 gallon IIPA recipe with 66% of the fermentables. Hops and everything else is added now.

IIPA-Parti-Gyle

Imperial IPA

Type: All Grain

Date: 10/25/2010

Batch Size: 5.00 gal

Brewer:

Boil Size: 5.72 gal

Asst Brewer:

Boil Time: 60 min

Equipment: My Equipment

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 75.00

Taste Notes:


Ingredients

Amount

Item

Type

% or IBU

10.7 oz

Caramel/Crystal Malt - 40L (40.0 SRM)

Grain

4.12 %

10.7 oz

Simpson Cara Malt "Carastan" (3.0 SRM)

Grain

4.12 %

13.6 oz

Corn Sugar (Dextrose) (0.0 SRM)

Sugar

5.23 %

1 Pkgs

American Ale (Wyeast Labs #1056)

Yeast-Ale


1.00 oz

Amarillo Gold [8.50 %] (10 min)

Hops

8.2 IBU

1.00 oz

Centennial [10.00 %] (Dry Hop 8 days)

Hops

-

1.00 oz

Northern Brewer [8.50 %] (15 min)

Hops

11.2 IBU

1.00 oz

Nugget [13.00 %] (45 min)

Hops

31.6 IBU

1.60 oz

Galena [13.00 %] (60 min) (First Wort Hop)

Hops

60.6 IBU

2.00 oz

Columbus (Tomahawk) [14.00 %] (30 min)

Hops

57.0 IBU

2.00 oz

Amarillo Gold [8.50 %] (Dry Hop 8 days)

Hops

-

2.00 oz

Nugget [13.00 %] (Dry Hop 8 days)

Hops

-

3.00 oz

Cascade [5.50 %] (Dry Hop 8 days)

Hops

-

3 lbs 5.6 oz

Pale Malt (2 Row) US (2.0 SRM)

Grain

20.60 %

4.00 oz

Cascade [5.50 %] (5 min)

Hops

11.6 IBU

10 lbs 11.5 oz

Maris Otter (3.5 SRM)

Grain

65.93 %


Beer Profile

Est Original Gravity: 1.091 SG

Measured Original Gravity: 1.090 SG

Est Final Gravity: 1.021 SG

Measured Final Gravity: 1.023 SG

Estimated Alcohol by Vol: 9.11 %

Actual Alcohol by Vol: 8.79 %

Bitterness: 180.1 IBU

Calories: 419 cal/pint

Est Color: 9.4 SRM

Color:

Color

The Scotch will be capped with more grains to boost the gravity. What this means is that after the first runnings are taken, I will add more grains to the mash tun and sparge again. 33% of the fermentable base recipe grains are included with the capping grains to make a 6 gallon recipe.

Scotch Ale-Parti Gyle

Scottish Heavy 70/-

Type: All Grain

Date: 10/25/2010

Batch Size: 5.00 gal

Brewer:

Boil Size: 5.72 gal

Asst Brewer:

Boil Time: 60 min

Equipment: My Equipment

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 75.00

Taste Notes:


Ingredients

Amount

Item

Type

% or IBU

2.7 oz

Munich Malt (9.0 SRM)

Grain

2.04 %

3.2 oz

Roasted Barley (300.0 SRM)

Grain

2.40 %

5.4 oz

Caramel/Crystal Malt - 40L (40.0 SRM)

Grain

4.09 %

5.4 oz

Caramel/Crystal Malt - 60L (60.0 SRM)

Grain

4.09 %

5.4 oz

Simpson Cara Malt "Carastan" (3.0 SRM)

Grain

4.09 %

1 Pkgs

British Ale (Wyeast Labs #1098)

Yeast-Ale


1.00 oz

Williamette [5.50 %] (60 min)

Hops

21.0 IBU

1 lbs 10.4 oz

Pale Malt (2 Row) US (2.0 SRM)

Grain

19.83 %

5 lbs 4.5 oz

Maris Otter (3.5 SRM)

Grain

63.46 %


Beer Profile

Est Original Gravity: 1.044 SG

Measured Original Gravity: 1.037 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.009 SG

Estimated Alcohol by Vol: 4.32 %

Actual Alcohol by Vol: 3.64 %

Bitterness: 21.0 IBU

Calories: 161 cal/pint

Est Color: 13.1 SRM

Color:

Color

Figuring out how to divide the recipes was one of my biggest hurdles. Now creating the recipes is part of the fun. As you can see you can mix and match completely different styles with good results. The only hard fast rule is that you cannot go dark to light. So an imperial stout and a pale ale would not work. Other than that let your imagination run wild.

Next up-Sparge water ratios.