Producing

My First Partiglye Post

Once I jumped into doing all-grain batches I wanted to try doing this old method of brewing two beers from one set of grain (or mash).  The method I use is not a true partigyle because I add grain and adjuncts to the final product to bump gravity and to add a new flavor to the ‘smaller’ beer.

For the record, I’ve done five partigyle brew sessions, but never written about it.   Feel free to ask questions and I’ll make sure to answer the.  Now that my bravado is out of the way…

In the past I did a pumpkin beer with a sweet stout, an imperial IPA w/a malty mess (it got infected), a winter warmer w/a rye IPA and a barley wine into a stout.  This time around I planned on making an imperial IPA and honey ale with ingredients I had lying around the house.

Earlier in the year I started buying in bulk (see post here) so I have a number of unmilled grains and bulk hops in my freezer.  I also had some Nottingham yeast left over from “The Sensible Blonde” I  brewed a shot while back.  I used that yeast for both of the beers I planned on making.  Here’s the bill for both 5 gallon batches:

3rd Day IIPA

Ingredients:
————
Amt Name Type # %/IBU

  • 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.8 %
  • 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 3.2 %
  • 1 lbs 8.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2 9.6 %
  • 2.0 oz Chocolate Malt (350.0 SRM) Grain 5 0.8 %
  • 8.0 oz Wheat, Torrified (1.7 SRM) Grain 4 3.2 %
  • 12.8 oz Brown Sugar, Dark (50.0 SRM) Sugar 6 5.1 %
  • 3.2 oz Brown Sugar, Light (8.0 SRM) Sugar 7 1.3 %
  • 0.75 oz Chinook [13.00 %] – Boil 60.0 min Hop 9 25.7 IBUs
  • 1.25 oz Magnum (2012) [14.00 %] – Boil 60.0 min Hop 8 46.1 IBUs
  • 0.50 oz Cascade [5.50 %] – Boil 15.0 min Hop 10 3.6 IBUs
  • 1.00 oz Chinook [12.00 %] – Boil 10.0 min Hop 13 11.5 IBUs
  • 0.50 oz Centennial [10.00 %] – Boil 5.0 min Hop 14 2.6 IBUs
  • 1.00 oz Willamette [5.50 %] – Dry Hop 3.0 Days Hop 16 0.0 IBUs
  • 1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 15 –
  • 0.25 tsp Irish Moss (Boil 10.0 mins) Fining 12 –

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 15 lbs 10.0 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 21.51 qt of water at 168.9 F 156.0 F 45 min

Sparge: Drain mash tun, Batch sparge with 1 steps (3.70gal) of 168.0 F water

OG: 1.066 @77F

FG: 1.014F @58F (cold crash)

ABV: 7.1%

 

Little Bit O’Money Honey Ale

Total cost $14.45 for 5 Gallons

Ingredients:

————
Amt Name Type # %/IBU

  • 8.0 oz Vienna Malt (3.5 SRM) Grain 2
  • 1 lbs 6 oz Light Dry Extract (8.0 SRM) Dry Extract 4
  • 8.0 oz Honey Malt (25.0 SRM) Grain 1
  • 4.0 oz Chocolate Malt (350.0 SRM) Grain 3
  • 0.50 oz Goldings [5.40 %] – Boil 60.0 min Hop 5 12.1 IBUs
  • 0.25 oz Cascade [5.50 %] – Boil 10.0 min Hop 9 2.2 IBUs
  • 0.50 oz Centennial [10.00 %] – Boil 10.0 min Hop 8 8.1 IBUs
  • 1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 12 –
  • 0.25 oz Chinook [12.00 %] – Boil 10.0 min Hop 10 4.9 IBUs
  • 1.00 oz Willamette [5.50 %] – Boil 5.0 min Hop 11 4.9 IBUs
  • 0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 –
  • 2 lbs Honey (1.0 SRM) POST PRIMARY FERMENTATION Sugar 13

Name Description Step Temperat Step Time
Mash In Add 20 qt of water at 170 F  70 min, the additional grain listed above

Sparge: Drain mash tun, Batch sparge with 1 steps (2.5 gal) of 170.0 F water for 15 minutes

OG 1.032 @58F

FG 1.011

ABV 4.25% (approx. due to the addition of the honey).  I suggest that you take a reading before adding the honey so you know how much work the yeast has done.

 

TASTING NOTES:

3rd Day IIPA (still bottle conditioning)

  • Aroma:
  • Flavor:
  • Appearance:

 

Little Bit O’Money Honey Ale (kegged)

  • Aroma: There is a slight sweet smell of heated honey.
  • Flavor: Sweetness (from the honey) with a light malt back ground.  Perhaps next time adding some more buttering hops would help balance things out a bit.  With that being said, it’s a pretty decent beer for the price.
  • Appearance: There is a reddish/brown color with decent head retention

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