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Parti-Gyle like it's 1999

At this point, Kevin and I have our 10 gallon garage breweries quite refined.  A normal brew day, for me, involves a fair amount of CODBLOPS.  (That's "Call of Duty: Black Ops" for all the old fogies.)  So, when Kevin approached me and said, "Hey, want to make brewing hard again?" I could not turn him down.

He decided that we should do a Parti-Gyle brew since none of the awesome brewers had attempted it before.  About a month ago, Mark shed a tear as he poured a perfectly good table beer down the alley.  Kevin and I wanted to make sure that no one would consider doing that again.  This is going to be a tough sell. One of the things that makes my brew set up so convenient is that it was designed around a 10 gallon brew job.  In the past, we had to move heavy boil kettles full of hot wort, just to get the job done.  We used to lug 5 gallon buckets of 180 degree water up a ladder every time we wanted to sparge.  Since it is required by law that you drink while you brew, we often injured our selves in the name of making a great beverage.  Just when I thought those days were over, we decided to be awesome.

The concept is simple.  You start with a big grain bill, and you make two beers.  The first runnings produce a big beer, and the second runnings yield a sessionable table beer.  You can use this process on many different styles of beer, but we decided to go full Belgian.  We made a Quad and a Double.  The process we used required two mash tuns and two boil kettles.  With a 50 pound grain bill and limited home brew equipment, we had our work cut our for us.  But, if you are going to do a thing, you might as well do it right.  So we decided to make it harder.  We sparged 6 gallons from the first mash tun into a boil kettle and brought it up to 190 degrees.  ( we were shooting for 180, but we were drinking)  Then we used this high gravity wort to sparge through the second mash tun.  This is how we produced our Quad.  At over 11 gallons, the gravity for the quad was 1.065.  We repeated this process for the double and acquired 12 gallons of wort measuring a gravity of 1.036.

 

"Wait!" you are saying, "I thought the whole point of a parti-gyle was to produce a big beer and a small beer, not a medium style beer and a tiny beer!"  But, you forget that this is a Belgian beer, and we wanted to make a lot of work for ourselves.  This recipe calls for dark Belgian Candi sugar.  So, we decided to make our own.  In a large stock pot we mixed 8 pounds of cane sugar and 24 cups of water.  With the aid of a candi thermometer and a propane burner, we brought the mix up to 285 degrees and boiled for two hours.  The result was an amazingly caramel treat that was almost impossible to remove from the pot.  When we boiled down to 10 gallons and added about 3.5 lbs. each of candi sugar, we ended up with an OG of 1.095 for the quad and an OG of 1.064 for the double.  

The karnaugh map below explains what yeast we used and why:

Double Everything, except the peanutbutter.

Grain Bill:
22 lb. Belgian Pils
1  lb. Carapils
.5 lb. Belgian De-Bittered Black Malt
1  lb. Belgian Special B
.25lb. Belgian Biscuit
1  lb. Belgian Cara 45

Hop Bill:
1 oz. Perl (bittering) 9.2%AA
.5 oz. Styrian Golding (25 min) 5%AA
.5 oz. Styrian Golding (flameoff) 5%AA

Sugar Bill
3.5lb. Dark candy sugar

Peanutbutter Bill:
No Peanut-butter

Tags: Double, Parti-Gyle, Quad

Comments

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Geep
Dec 29, 2016 11:55am [ 1 ]

So what was your initial mash ratio for each mash tun?

If i read this correctly, you put the above grain bill in each mashtun, drained 6 gallons from the forst mash , then drained the second mash tun into the boil kettle and sparged with the first 6 gallons vs straight water. Then did the same thing with the second runnings?

What final volume did you end up with?

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