Partigyle RIS and ???

[alwilson]

This might be a bit late now; but dont forget you can also cap the mash with some crystal malt - after you've drained the tun the first time around, reflood stirring in some crystal.

I did this with a particulary strong stout from the first runnings, reflooded, and added crystal rye for the second beer. You can also add crystal during the boil (I think?) but that just sounds messy.

I've also got something similar planned to get a very strong brown porter (pale and brown malt only, possibly some invert) from the first runnings, whilst thats happening perform a second mash of pale, amber, black, and adding that after conversion to the first mash tun, and sparging that off to get some kind of East India Porter from it. Just not sure of quantities yet.

Just an idea

Alex

[Underground Joe]

Not too late, cheers for the suggestion. I'm brewing an American IPA this coming Monday and then this will be next brew after that.

Using the one third/two thirds method in the article Seymour posted I have come up with a recipe that looks promising. If brewed as normal the mash would make a beer of six percent but when split will end up with one third nine percent stout and two thirds for and a half percent hoppy brown ale.

[scuppeteer]

Joe, get down to Dover Winter beer festival this Saturday, they have Old Dairy's 10% RIS on. One of finest I've ever tasted.

[Underground Joe]

Cheers for the tip but unfortunately I'm working on Saturday, but I'll certainly keep an eye out for Old Dairy in bottles.

[Goulders]

Joe have a look at THBF and search "sugar points". Seems a much easier way to do partigyle. basically if your recipe is 15l of 1.100, you multiply 15 x 100 to get "1500 sugar points".

when you sparge you keep taking readings and you may get 10l of 1.150 which is 1500 sugar points. Stop the sparge and dilute that to your pre boil volume. when you boil off you will have 15l at 1.100.

Do the same for the second runnings depending on the gravity you want.

Apparently it works but a guy called "Phil" explains this better than me!

[oz11]

Joe, get down to Dover Winter beer festival this Saturday, they have Old Dairy's 10% RIS on. One of finest I've ever tasted.

That's if the friday crowd leave some for us saturday chaps... RIS at 10.30am....lovely

[Underground Joe]

Joe have a look at THBF and search "sugar points". Seems a much easier way to do partigyle. basically if your recipe is 15l of 1.100, you multiply 15 x 100 to get "1500 sugar points".

when you sparge you keep taking readings and you may get 10l of 1.150 which is 1500 sugar points. Stop the sparge and dilute that to your pre boil volume. when you boil off you will have 15l at 1.100.

Do the same for the second runnings depending on the gravity you want.

Apparently it works but a guy called "Phil" explains this better than me!

It all sounds a weight watchers with the points but I'll look into it thanks.

[Goulders]

Now I am by a computer, post is HERE