A Parti-Gyle Brewing Session – Part 2

I went through the prep work for my parti-gyle brew in my last post.

The first beer from the parti-gyle was an English barley Wine, hopefully along the lines of Thomas Hardy’s Ale when fermented and conditioned. Here’s the ingredients:

Recipe Specifications
————————–
Boil Size: 38.12 l
Post Boil Volume: 28.12 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.117 SG
Estimated Color: 27.7 EBC
Estimated IBU: 62.7 IBUs
Brewhouse Efficiency: 54.00 %
Est Mash Efficiency: 66.3 %
Boil Time: 120 Minutes

Ingredients:
——————————–
300.00 mg Potassium metabisulphite
43.00 ml CRS/AMS
14.00 kg Maris Otter (Crisp) (7.9 EBC) 93.0 %
1.00 kg Minch Irish Pale Malt Crushed, Hook Head 6.6 %
0.05 kg Chocolate Malt Crushed 0.3 %
85.00 g Northern Brewer Alpha [7.00 %] – Boil 60 mins
50.00 g Challenger pellets [6.50 %] – Boil 30 mins
0.50 Items Protafloc Tablet (Boil 15.0 mins)
40.00 g Crystal (Malt Miller) [3.70 %] – Boil 10 mins
40.00 g Fuggle [4.50 %] – Boil 10.0 min
0.50 tsp Yeast Nutrient WLN1000 (Boil 10.0 mins)
3.0 pkg Super High Gravity Ale WLP099 (White Lab Yeast )
20.00 g East Kent Goldings (EKG) dry hop 4 days
20.00 g Hallertauer Mittelfrueh dry hop 4 days
1.00 tsp Gelatin (Brupaks) (Secondary 3.0 days) Fining

Mash Schedule: No Sparge Mash
Total Grain Weight: 15.05 kg
—————————-
Mash Step Add 48.31 l of water at 72.6 C 66.0 C 90 min
Mash Out Heat to 77.0 C 77.0 C 15 min
50L of strike water. Alkalinity 51. pH 5.62.

Hose configuration:
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By connecting up in this way I can get two lots of water heated for the two brews at the same time. The mash tun is filled with the Barley Wine mash liquor (48L) and the HLT is filled with 60L of liquor for the second brew, which will be steeped and not mashed. The liquor in the HLT is heated up by recirculating from bottom to top, while the mash liquor is circulated via the HLT coil and heats up in that way.

Grains ready to go into the mash tun:

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Mash recirculation under way:
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Pumping into boil kettle after mash is finished:
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Hops all weighed out ready to add to kettle:
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Running into the fermenter and cooling with the CFC to 20C:
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The OG ended up at 1.123, which was spot on the target. That’s enough writing up for the moment. Part 3 – the second runnings – will follow shortly.

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