Wednesday, November 25, 2009

Parti-Gyle #2

2009 has been a wonderful year of trying out various low alcohol session beers, or what I like to call "table" beer. The Wayward IIPA provided the opportunity to run a true parti-gyle technique. The Small Beer from that was so clean, mild and perfectly brewed. It was so good, I brewed a huge 13 gallon batch, most of which got drunk in record time at a good friend's wedding.

Thirteen more gallons of small beer were planned until a special request was made. My nextdoor neighbor, after tasting the Scottish Imperial Stout, wanted to brew some for himself. A perfect compromise, and another chance to brew a true parti-gyle again.

After the wort for an Imperial Stout is drawn, another batch of low gravity wort will be drawn for a small beer. This time, the color will be much darker, but I imagine the taste will be as smooth as can be.

Much like the first parti-gyle, a couple specialty malts are added as the second sparge ensues. Some crystal & chocolate malt will build up a little more color and add a touch more malt flavor.

See write-ups, hopping schedules & more stats in their own posts...Imperial Stout & Mild Ale.

Parti-Gyle Mash

16.25 lbs. Maris Otter
1.00 lbs. Brown
1.00 lbs. Biscuit
0.25 lbs. Amber
0.25 lbs. UK Crystal 42L
1.00 lbs. UK Crystal 65L
0.75 lbs. Carafa III
0.50 lbs. UK Chocolate

Mild Ale Grain Booster added at 2nd sparge
0.25 lb. UK Crystal
2 oz. Amer. Chocolate

Hops in their own post

Wyeast 1056: American Ale slurry from batch

Brew Day Stats

Brewed: 11/23/09

Water Adjustment
Strike: 1.25 tsp Gypsum, .25 tsp Acid Blend, 1 tsp Chalk in mash
Fly: 1 tsp Gypsum
2nd Sparge: 1 tsp Gypsum, .5 tsp CaCl, .25 tsp Epsom
Boil: .25 tsp Kosher in each kettle

H2O/Grain Ratio: 1.2 qt/lb
Mash Ph: 5.2
Sacch. Rest Temp/Time: 153°F/60min
Mash Out Temp/Time: n/a

Pre-boil Vol/SG: 7.2 gal/1.069
Post-boil Vol/OG: 5.75 gal/1.083

Pre-boil Vol/SG: 7.2 gal/1.020
Post-boil Vol/OG: 5.9 gal/1.026
FG: 1.011
ABW: 1.6%
ABV: 2%

Ferment Temp: Upper 60's-70°F

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