Barley Wine and Bitter from same grain

[Chrissyr63]

Hi all,

at the weekend I hope to do a 'parti-gyle' brew day for a barley wine and bitter.
Previously I have had about 5.5kg in my mashtun coolerbox and so am hoping I can push this to 6.5kg (although that should be very full!).
Idea is
6.25 kg Maris Otter
0.25 kg crystal (100l)
0.10 kg Roasted barley

For the Barley Wine want to collect 13lt and then boil this down to 11lt so assume I need to get at least 15lt into the mashtun but will play this on the day and maybe do a quick sparge if I need to get more wort (or maybe sugar water to top up and keep OG). Hoping for about 1.100 wort from this.
10g Magnum at 60
20g EKG at 15 (plus finings)
10g EKG at 0
For the 'bitter'
Then add another 0.25kg crystal and (my usual) 0.10kg of oats.
2 x 20 mins sparges with 11.5lt each to collect 22-23lt - boil to 20lt.
Hopefully about 1.030 -1.035
15g Fuggles at 60
20g EKG at 15 (plus finings)
10g EKG at 0
Both pitched with a packet of Wilko yeast each (Notty I think) and into fridge at 19c for 2 weeks. Might have to leave the BW for a bit longer.
I'll be down about 1lt to hops etc so I think I am looking at 10lt BW and 19 bitter.
Bottle and then 2 weeks 18c and 2 weeks cool for the bitter a few months for the BW .

First go at this sort of double brew so open to opinions and changes?

C

[timbo41]

Cant comment too much never having done such a large grainbill, but will knotty cope with 1100? might be tempted with s33 or something more robust? looks good anyway!

[Mr. Dripping]

I think you need more hops for the barley wine; I don't have my brewing software to hand, but it looks like the IBU will be too low. You need lots of bitterness to balance out what will be a high final gravity.
Consider the use of some sugar to help with attenuation and prevent the beer being too cloying.
I wouldn't use any late hops personally, it will be maturing in the bottle a long time and any significant flavour and aroma will be lost.
Nottingham works well at high gravities, but make sure you pitch plenty of it.

[Chrissyr63]

thanks for the replies - yes was going to look at adding some sugar water to sort out the OGs that I wanted. I think I will play some of this by ear on the day.
Will look at the hop values - took some of this from a blog I found on the internet.
On the yeast front I was hoping/assuming 1 packet might be enough as it will only be 11lts (so in effect 2 packets) - if it sticks can add another. Had read that notty could do a high abv which is why I planned to use it.

C

[Hanglow]

Mr Malty says 11g of fresh dry yeast would be enough for that batch size and strength. Notty is good for higher abv beers


Good luck, I was thinking of doing something similar with an old ale and a bitter

[Chrissyr63]

OK have had a look at my hops for the BW and looking at:

20g Magnum @ 60 mins - this is 14.1% AA so brewers friend suggests I will get 36 ibu from this
15g EKG @ 15 mins - this is 6.57 AA so up the AA to 47 ibu which is mid for the style

Will adjust OG to about 1.100 to 1.120 on day (although would adding the sugar mid ferment 'encourage' the yeast better?).
Hanglow - thanks I thought the 11g pack good for 23lts mixed into 12 lts would be enough. But as before willing to add another if it runs out of steam.

Beer will stay the same (if a low OG might steal some of the BW wort to up it).

C

[Rookie]

Mr Malty says 11g of fresh dry yeast would be enough for that batch size and strength. Notty is good for higher abv beers


Good luck, I was thinking of doing something similar with an old ale and a bitter

My last barleywine came out to 10% with S-04 and carbed beautifully.

[Chrissyr63]

Hi All,

so this all went in over the weekend.
Got about 11lts of BW at 1.090 (added 100g of sugar to get to this) and 20lts of ale at 1.040 - both in fridge at 19.5c for two weeks.
Changed the ale bitter hop to 20g Challenger.

C

[JKaranka]

How did these turn up? Considering doing the same

[Chrissyr63]

Hi JKaranka,

well......

My BW Ale (second runnings) has been bottled and had a couple of weeks in warm and now on a couple of weeks cool storage - have it as first taste for 15th this month so will let you know how that went.
As for the BW - seemed to stutter after two weeks so I upped the temp to 20c and added a new packet of yeast. Two weeks later (so 4 weeks total) it didn't look that nice - lots of floating 'scum'. I am hoping it was just yeast (was pretty solid in areas) so have moved to a new FV and left for another two weeks - will let you know what happens.

Chris

[Nofolkandchance]

Parti Gyle = Very long brew day

[jaroporter]

Parti Gyle = Very long brew day

..especially if your mash tun only holds 6kg grain and the "logical" though process leaves you convinced that for the extra effort parti-gyling the only way to get a worthwhile brewlength is with two mashes..

[Chrissyr63]

Hi,

but isn't the idea of a hobby to try new stuff and learn new things?
I could pump out my wheat beer and Citra beer over and over cos I know I like them but best try something different every so often to keep the interest going.
I actually enjoy trying new processes and push what I have (and learn what I need to upgrade) - isn't easy and doesn't always work but still fun.

c

[jaroporter]

that's certainly part of it for me, which is why i'm actually quite looking forward to what is shaping up for a 10hr + brewday..

..and that's without counting washing up time!!