Saturday, November 1, 2014

#36 Parti-gyle Bitter - Recipe

Recipe     -     Brewday     -     Tasting

As I mentioned in my last post, I've been comissioned to brew a batch of beer for an upcoming art show!  It's exciting to have someone request beer not only for themselves but to serve to others.  From the event flyer:

The theme of the event is based on the phrase, “one person’s trash is another person’s treasure,” touching on the issue of perceived waste in our everyday lives. APT will showcase the talented minds and hands of Brothers Catering and many local artists, through the use of the discarded, recycled, and repurposed wealth of our city. We hope to squeeze every opportunity out of these materials to do good.

To go with this theme, I was asked to brew a beer from second runnings.  I have yet to attempt a parti-gyle mash, but I guess there's no time like the present!  Since you're getting two (or more beers from a single mash, parti-gyle brewing seems like it should be a useful technique for increasing efficiency (quite in keeping with the theme), but in general that is not the case.  Compared to just brewing the weaker beer on its own, parti-gyle techniques do not actually increase the sugar extracted from the grain.  However with a standard mash it can be hard to produce a wort with specific gravity over 1.100, so a parti-gyle mash lets you use only the richest first runnings for the strong beer without wasting all the extract remaining in the mash.

As you would expect, the beers must be very similar: same malt, same water profile, different strengths.  In order to keep my options open, I brewed a barleywine for the strong beer with all base malt (Thomas Fawcett Maris Otter).  For this weaker beer, I'll be doing a classic English bitter by capping the mash with some crystal malts to add body and flavor after draining the first runnings for the barleywine.  Throw in a little Willamette hops and some Irish ale yeast and we should have a nice little bitter.  Hopefully the artsy types enjoy a good ol' fashioned pint of ale.

Parti-gyle Bitter
Batch Size (fermenter): 5.25 gal
Estimated ABV: 4.3 %
Estimated OG: 1.045 SG
Estimated FG: 1.012 SG
Estimated Color: 8.7 SRM
Estimated IBU: 42.8 IBUs
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Amt          Name                                     %/IBU
9 lbs        Pale Malt, Maris Otter (2.6 SRM)         92.3 %
6.0 oz       Caramel/Crystal Malt -120L (120.0 SRM)   3.8 %
6.0 oz       Carastan - 30-37L (35.0 SRM)             3.8 %
1.50 oz      Willamette [7.50 %] - Boil 60.0 min      35.6 IBUs
0.50 oz      Willamette [7.50 %] - Boil 20.0 min      7.2 IBUs
1.00 Items   Whirlfloc Tablet (Boil 10.0 mins)        -
0.50 oz      Willamette [7.50 %] - Boil 0.0 min       0.0 IBUs
1.0 pkg      Irish Ale Yeast (Wyeast Labs #1084)      -

Mash Schedule: Parti-gyle @152F
Total Grain Weight: 9 lbs 12.0 oz
Estimated Cost: $24.52

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