jonocarroll
uıɐbɐ ʞunɹp ɯ,ı
Heya folks, it's been a while. Too long. "Hi" to those whom I haven't seen IRL. I haven't actually brewed since late 2011 (the new brew-assistant is nearing 15 months old, I've done maybe two batches in that time), so I'm probably a little rusty around the edges.
Anyhoo, I figure I'll do a partigyle to get myself back into the habit.
Problem #1 - I've never done one before.
Problem #2 - I can't seem to be bothered planning it down to minute detail, it's probably going to be easier to just knock out some beers and see what happens. I'll learn from that and do better next time.
My plan involves making an Irish Red Ale from the first runnings, then a black IPA from the remainder.
In light of this, I'm keen on people thoughts of the following;
8.00 kg Pale Malt, Maris Otter [ 73.40 % ]
1.80 kg Carared [ 16.29 % ]
0.80 kg Caramel Rye [ 7.24 % ]
0.15 kg Carafa Special I [ 1.36 % ]
mashed in (3V gravity system) at 68C (25L) for 60 minutes.
Very start of the first runnings boiled vigorously to caramelise a little.
Predicted total OG is 1.051 pre-boil, 54L. Cursory partigyle calculations (assuming 2/3 of the points in the first half of the runnings) puts the first 27L at 1.068, the rest at 1.034. I'm planning to take 25L first runnings, then water it down to about 1.058.
That goes into the kettle along with
40.00 gm Goldings, East Kent [4.80 %] (60 min) [ 16.2 IBU ]
20.00 gm Bramling Cross [6.00 %] (30 min) [ 7.8 IBU ]
for a 60 minute boil.
Meanwhile,
0.30 kg Black Malt [ 2.71 % ]
added to mash tun and re-filled with mash-out water to sit patiently for an hour.
Once the red ale is boiled, that goes into a cube for no-chill, and second runnings go into the uncleaned kettle (hop-screen keeps the EKG & BC in there), batch sparged, hopefully hitting about 1.038, 30L. I'll boil this longer (90 mins) and hopefully bring the gravity up a little. Along the way;
60.00 gm Nelson Sauvin [11.50 %] (60 min) [ 58.3 IBU ]
60.00 gm Galaxy [14.90 %] (30 min) [ 58.0 IBU ]
(+ whatever I feel like throwing at it nearing the end of the boil)
Once this is boiled, it too goes into a cube for no-chill.
I'll ferment the black IPA first with WLP004, then throw the red ale onto some of the slurry.
-----
My targets will surely be off, trying to put that much malt into my single-batch setup, but that's where the suck-it-and-see aspect comes in. Sure, it's probably just as easy to do the batches separately, but there's some fun in saying it's all from the 'one batch'.
So... thoughts?
Anyhoo, I figure I'll do a partigyle to get myself back into the habit.
Problem #1 - I've never done one before.
Problem #2 - I can't seem to be bothered planning it down to minute detail, it's probably going to be easier to just knock out some beers and see what happens. I'll learn from that and do better next time.
My plan involves making an Irish Red Ale from the first runnings, then a black IPA from the remainder.
In light of this, I'm keen on people thoughts of the following;
8.00 kg Pale Malt, Maris Otter [ 73.40 % ]
1.80 kg Carared [ 16.29 % ]
0.80 kg Caramel Rye [ 7.24 % ]
0.15 kg Carafa Special I [ 1.36 % ]
mashed in (3V gravity system) at 68C (25L) for 60 minutes.
Very start of the first runnings boiled vigorously to caramelise a little.
Predicted total OG is 1.051 pre-boil, 54L. Cursory partigyle calculations (assuming 2/3 of the points in the first half of the runnings) puts the first 27L at 1.068, the rest at 1.034. I'm planning to take 25L first runnings, then water it down to about 1.058.
That goes into the kettle along with
40.00 gm Goldings, East Kent [4.80 %] (60 min) [ 16.2 IBU ]
20.00 gm Bramling Cross [6.00 %] (30 min) [ 7.8 IBU ]
for a 60 minute boil.
Meanwhile,
0.30 kg Black Malt [ 2.71 % ]
added to mash tun and re-filled with mash-out water to sit patiently for an hour.
Once the red ale is boiled, that goes into a cube for no-chill, and second runnings go into the uncleaned kettle (hop-screen keeps the EKG & BC in there), batch sparged, hopefully hitting about 1.038, 30L. I'll boil this longer (90 mins) and hopefully bring the gravity up a little. Along the way;
60.00 gm Nelson Sauvin [11.50 %] (60 min) [ 58.3 IBU ]
60.00 gm Galaxy [14.90 %] (30 min) [ 58.0 IBU ]
(+ whatever I feel like throwing at it nearing the end of the boil)
Once this is boiled, it too goes into a cube for no-chill.
I'll ferment the black IPA first with WLP004, then throw the red ale onto some of the slurry.
-----
My targets will surely be off, trying to put that much malt into my single-batch setup, but that's where the suck-it-and-see aspect comes in. Sure, it's probably just as easy to do the batches separately, but there's some fun in saying it's all from the 'one batch'.
So... thoughts?