How to PARTI-GYLE | BELGIAN DUBBEL and TABLE BEER From the SAME MASH
HTML-код
- Опубликовано: 2 июл 2024
- Parti-gyling: getting two beers for the price of one! This very old traditional method of brewing still has plenty of potential in the modern world. Watch as we do a two-for-one special grain to glass using this method to create both an amazing Belgian Dubbel and a refreshing and flavorful Belgian table beer!
-------------------------------------------------------
CLAWHAMMER SUPPLY SYSTEM: www.clawhammersupply.com/?aff=11
-------------------------------------------------------
MERCH STORE: theapartmentbrewer.creator-sp...
-------------------------------------------------------
SUPPORT ME ON PATREON: / theapartmentbrewer
-------------------------------------------------------
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: www.amazon.com/shop/theapartm...
-------------------------------------------------------
NORTHERN BREWER: www.northernbrewer.com/?...
-------------------------------------------------------
MOREBEER: www.morebeer.com/index?a_aid=a...
-------------------------------------------------------
MY CAMERA: amzn.to/3fxboAQ
MY MICROPHONE: amzn.to/3tAGXlq
-------------------------------------------------------
Recipe on Brewfather: share.brewfather.app/4s9JDHFX...
Recipe for 5 gallons (19L) of each beer, your efficiency may vary:
"Fat Monk" (Dubbel) and "Skinny Monk" (Table Beer)
Dubbel:
7.9% ABV 18 IBU
Table Beer:
2.4% ABV 23 IBU
11 lb Dingemans Belgian Pilsner Malt (69.8%)
2 lb Dingemans Belgian Munich Malt (12.7%)
1 lb Weyermann Dark Munich Malt (6.4%)
0.75 lb Dingemans Special B (4.8%)
1 1lb D-180 Candi Syrup (Dubbel Only) (6.4%)
Mash:
Step Mash:
148 F (64 C) for 30 min
158 F (70 C) for 45 min
Sparge through grain bed with 8 gal (30 L) of water at 168 F (76 C) for Table Beer
Water (ppm): Ca: 60, Mg 6, Na 0, Cl 79, SO4 62, HCO3 0
Add to 16 gal (60 L) spring water: 4g Gypsum, 4g Epsom, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
Dubbel
60 min - Add 0.5 oz (14g) Magnum (12% AA)
10 min - add 3g Wyeast Beer Nutrient, whirlfloc tablet, and 1 lb D-180 Candi Syrup
Table Beer
60 min - Add 1.5 oz (42g) Styrian Goldings (2.7% AA)
10 min - add 3g Wyeast Beer Nutrient, whirlfloc tablet, and 1 oz Styrian Goldings (2.7% AA)
Dubbel OG: 1.070
Table Beer OG: 1.024
Yeast:
Dubbel: WLP500 Slurry
Table Beer: Lallemand Abbaye
Pitch at 65 F (18 C) and ferment no lower than 68 F (20 C), allowing free rise to 77 F (25 C) and free fall for 1-2 weeks. Baseline temperature always 68 F (20 C). Condition dubbel on yeast for another 2 weeks and package as desired.
Dubbel FG: 1.011
Table Beer FG: 1.006
-------------------------------------------------------
0:00 Intro and welcome
2:08 Beer description and approach
4:07 Step-by-step partigyle plan
6:57 Recipe
12:13 Brew day
16:37 Fermentation plan
21:44 Fermentation follow-up
23:14 Pouring both beers
24:23 Table Beer tasting notes
27:27 Dubbel tasting notes
33:07 Blending the two beers
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
-------------------------------------------------------
Music provided by Epidemic Sound: share.epidemicsound.com/0go1wp
#partigyle #dubbel #tablebeer #homebrew #belgian #parti #gyle #brewing #beer #lallemand #wlp500 #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain 
Хобби
Congrats for having one of the best house beer channels in the internet. Hugs from Brazil!
That means a lot, thank you!
Hi D.
I guess you also watch home brewing videos from Brasil 🇧🇷. Which are your favourite chanels?
Don’t mind the long video at all. I like the detail and passion put into it. Have to try a parti-gyle some day. Very cool.
Much appreciated!! This project I must say has been one of my favorites to document as of late!
Awesome video, by far the most helpful one to practically understand how to do a parti-gyle. Sounds like a great way to get something to enjoy while waiting for your stronger beers to condition.
I'm very glad you think so! It's something people should do more frequently!
Skinny Monk's pour was fabulous! I love using this technique when brewing imperial stouts. Last month I brewed a doubble with Mangrove Jack M29 (French saison) and it came out pretty good too. We are all so spoiled now, being able to buy and use such a big variety of ingredients! Cheers Steve and congrats on yet another great brew.
😁 glad you enjoyed the gratuitous pouring shots haha. I agree, this is the best time to be a homebrewer!
I have been looking for videos on this specific style of beer over the past week and I’m so glad to see that you’ve done it. Thank you so much and praises from Hong Kong.
I love partigyling. It's such a great way to make your grain go further and brew a lot of beer 😂
Absolutely agreed!
I parti-gyle mashed once, on a whim. Our beer club had a low-ABV or N/A theme each month last year, and it wasn’t a popular theme but I did try to participate when it made sense. It was the second runnings of a Munich Dunkel. It wasn’t to a particular style, but it did make a plenty drinkable lawnmower beer that didn’t last long.
Low alcohol beers are a less explored part of brewing that I hope to see make some sort of a comeback soon!
An excellent interpretation of the old method described by Gervase Markham in ' The English Huswife ' 1625 . Markham describes a second and third separation using the Guil-fat ( Gyle vat ) for ordinary bitter and 'small drinke ' , March beer ( a Spring Ale ) using peas , wheat and oats with 3 seperations and a straight Strong ( Old ale ) . Markham suggests that the small beer be consumed within 2 weeks , but the others can keep upto " fowre yeers " ( fat chance !). William Cobbett repeats the process in " Cottage Economy " 200 years later in 1823 . Cobbett was a beer nut and caned the tea drinkers in his writings . I'll drink to that .
Very cool info!
Great vid. I’ve been experimenting with parti gyle brewing myself. Thanks for your process details. I make a triple IPA and was tired of wasting the potential sugars left in the grains due to the efficiency drop on those big beers. Was able to make a Best Bitter style second beer from the second runnings. Basically free beer. And who doesn’t like free beer?
Sounds like a solid partigyle combo!
Ive done several parti-gyle and I've found repeatability to not be that difficult as long as all your parameters are kept the same. One of my favorites comes out around 1.8 abv and she is aptly named "Sloppy Seconds"
This is definitely on the schedule....probably with a Barleywine first since that is already in the works.
I just bought my 1st brew system after watching your videos for several months. A Clawhammer 240v 10 gallon.
After watching this, I'm contemplating adding the 20 gallon system as well.
My Fermzilla just arrived. So, I'm brewing a Belgian Witt for my 1st ever brew. I love Blue Moon, so it's a no brainer....
Thank you for all of your effort producing these streams. You're my absolute favorite to watch.
I believe 1.012 is the cut off point for sparging. Tannins and undesirables below this gravity. Great video and I will give it a go.
Never done a parti-gyle. But I do party when brewing....................
Great video . I love the idea of blending them.
It makes for a unique and consistent product!
Yes. I want to give it a go
I really appreciate your delving in on this topic. I've seen other vids in the past on partygyles and never wanted to try, but Belgian style ales have sparked my interest. I have 3 electric kettles which I run on a weekend basis so I could pull this off. By the way, I just ran a second vanilla cream ale with Brent's recipe and a Kolch last Saturday. Thanks for the tip for my next brew day! Cheers!
Try it some time, it is well worth doing. Cheers!
Muito bom trabalho.. Obrigado Portugal Aveiro
Hell yeah. Love it
Great video as always!
Thank you!
Great video. Thanks a lot!
Glad you enjoyed it!
Glad to see you did this type of brew. I did one once with a barley wine. Ended up using the second beer to make a kettle sour. Had to up the ABV with some liquid malt extract. Tasted pretty good.
It's a very viable method and works great for many combinations of strong and small beers.
I have done this a few times from a barleywine. It always turned out great!
Having never tried it before I had no idea just how good the small beer would turn out. It's certainly something I want to try again, maybe with a barleywine next time!
I have had good results with mangrove jacks yeast. I made a tripel and its exactly what is says in the description with the spice notes.
Once again a great video, thanks. Would you concider putting out, maybe a short video, on the CBC yeast and that process. That's one i'm curious about.
I suppose, I just weigh it out and throw it in the keg with some priming sugar solution though. Its not a particularly complicated process but I would like to do more 1 min short videos so this might be a good candidate.
Very cool. Ive been excited to see this video since you mentioned it in a previous video. When I go to make my big dark belgian beer this fall Im definitely going to try this process. Looks interesting and kinda fun.
It's a fun thing, since depending on the big beer you will get different results for the small beers. Cheers!
@@TheApartmentBrewer I have an idea to make 3 different beers from one mash. Make a big batch Doppelbock, then parti-gyle that for a small beer. Then take half the doppelbock and make an Eisbock. Am I crazy or could that all work?
That's absolutely an option!
My favorite beer I ever made was a Belgium tafelbier
I was literally planning to do this exact thing except I was going to do a Tripel and a Belgian Pale! I just couldn’t find the time. Ended up brewing them separately. Great video, cheers 🍻
Ok so I have a interesting idea. Im still pretty new so not sure if it would work. If it can then you can get 3 different beers from 1 mash. First make a dopple bock, then make a table beer via parti-gyle method. Then once the dopple bock has matured take half that and make that into a Eisbock. What do you thing? Maybe @theapartmentbrewer could give his opinion on this.
Cheers Brian! I think you should still give this a go, but regardless I'm excited to see your videos on the beers you made!
@AlbeeSoaring, that's absolutely an option!
just did it this weekend with a DIPA and a more sessionable IPA 😊👌
That's a great idea!!
Excellent and informative. I have been using your step mash method with a lot of styles, adjusting time at each rest for different styles, and I really like the end results. I like to do it especially with German hefe I add an extra 15min rest at 129f in the beginning and get much better circulation especially because I do 70% wheat and then split that between flaked wheat and wheat malt 50/50. With the extra rest, I get good circulation in brewzilla without rice hulls.
I'm glad the mash schedule has been working so well for you!
Love this video! I'm doing it!
It's a great technique, I hope it works out well for you!
I would love to try doing this in the future. I brewed a Tripel this past weekend based on the one you brewed, the parti-gyle would have been fun to do with this beer as well.
I agree, a Tripel would be a good one to do this with as well!
Great video. I was thinking of doing something similar. Brewing about 8 gals of an ipa and then adding water to the extra 3gals for a session ipa. Use different hops in the dry hop. Just need two fermenters. I preordered the Clawhammer fermenter kegs. Once the arrive I will have to try the party gyle as well.
That's a great idea! I hope it works well for you!
Thanks so much for the video! It's good to see the Parti-gyle process getting some attention.
I do something of a Frankenstein version of this between my 1bbl Spike system and my Brewzilla 35. Essentially, once I've sparged to my volume on the Spike, I'll divert an extra 15-20L of sparge water from the Spike mash tun to my Brewzilla, which to which I'll add a little bit of differing grains to steep/re-mash. A few cents worth of roasted chocolate, for example, will add a whole different character to the existing wort. In this way, I can get two quite different beers on the same brew day. I'll aim for an OG of between 1.030-1.035 in the second beer, which will easily give me a finished beer between 2.5%-3.5%.
Thanks again. I loved that you go through the details of your process. It demystifies the concept.
Cheers!
That's a fascinating variation! This method is a bit of extra work but it's a really cool concept and you can bet I will be doing it again. Very unique and delicious beers come out of it.
Oh man, you got me thinking.
Got to try it at some point. My issue is that I don't drink fast enough so my kegerator is always full... botteling one batch might be the way to go. Always thought of doing it with a second batch sparge technique (I got a biab propane setup)and potentially add steeping grains to cap the mash.
If you have enough spare Kegs lying around it would be just as easy to let one age in a keg while you wait!
If I had a setup for 10 gal batches I would definitely try this!!
It's still possible to do this in 5 gal size, two 2.5 gal batches!
NICE MAN!!!!
😎👍🏻👍🏻🍺🍺
Thank you! Cheers!
Yes, they still Parti-Gyle here in the UK at Fullers in Chiswick, London. As I understand it, ESB, London Pride and Chiswick Bitter (the latter now only available seasonally) are all from the same initial mash and come in at 5.5%, 4.1% and 3.5% Great video as always!
I think doing the Fullers partigyle schedule might be on my list! Its all about the blend!
Partigyle decoction next? Appreciate your videos!
Wow, that would be interesting
I have a plan to add a fruit puree to my lighter runnings. I was thinking apricot to make it like Magic Hat #9. This would bump up the ABV but I like the session beers I have made in the past. First runnings would be a DIPA.
That is a phenomenal idea!
Also called small beers. From my understanding people would also do another sparg after the 2nd one was done to get one last one done. This happened in the 1800 and 1900s in the US as well.
Correct!
Would like to see your take on a bier de gard one day
I would like to do one as well!
I appreciate it must be tricky keeping track of all these beers. I watched the other Dubbel video as well, because I’m currently brewing one and hoping to learn through vicarious experience.
In this video you mention the previous Dubbel brew a couple of times. Both times you mention it as having flaws.
The first mention, you allude to a problem with the fermentation. I went searching but I couldn’t find mention of that in the earlier video.
Later you talk about flavour problems it had, caused by Special B and CaraMunich. I compared your recipes, but I found you used less Special B in the first brew than in the parti-gyle batch, and there was no CaraMunich in the first batch at all.
You actually seemed fairly happy with the flavour outcome in the first batch. The big disappointment was the lack of foam, which you blamed on the protein rest.
I’ve gone ahead and used moderate amounts of both Special B and CaraMunich in my batch, along with a dose of Candi syrup (a lighter-coloured one than you’ve used here, about 60° lovibond). I’ve used WLP530 yeast. It’s taken a while but fermented down to 1.009 from 1.064 over 11 days.
I’m only tasting gravity samples at this stage but it seems on track in most ways. I’m getting a slightly sharp taste which may be some acetaldehyde but also seems to have more of the pear ester at the end. I’ll leave it awhile longer in primary and see if that mellows.
Thanks for the videos, I appreciate what you’re doing here.
It is tough to track all these haha. I looked back on the notes I took and put together those noted after letting it age. Sorry for any discrepancies!
Thanks for that, it looks great. Minor query, apologies if I'm being dumb: Do you get more wort for the table beer than for the dubbel? I'm thinking that some of the strike water will be soaked up by the grain while the sparge water will not be soaked up so much because the grain is already wet.
Slightly more - not a dumb question at all!
Wow! The color of that table beer was amazing! I was kicking around the idea of brewing a double for my next winter warmer. I'm seriously considering attempting this.
Do you think the table beer is best drunk fresh or would it work to age alongside the bigger beer?
Thanks! I honestly believe the only way to get that color is to sparge through the darker grist. I think table beers definitely work best when young.
Great Video and timely! I was planning to brew a Tripel later this year and was contemplating making a small batch "parti-gyle" beer on the same day. I was thinking about storing the small batch until the Triplel is bottled and then adding the small batch wort on the yeast in the fermenter from the Tripel. Is that a good or bad ides?
Personally, I wouldn't recommend storing unfermented wort for several weeks unless you are 1000% confident in your storage sanitation. Even in a keg, there will be a lot of sticky residue to clean off later. I would do your best to focus on simultaneous fermentation.
Great video! Been trying to work out these trappist beers for a while now but the often come out sharp and lack that classic Belgian yeast flavor. My money is on my pitch rate being wrong so I'm curious to know which pitch-rate you used for these beers and which rate you recommend in general for trappist beers? Cheers and as always, great video!
I cant really calculate the pitch rate for the yeast slurry but I've usually tried to pitch a lot of yeast every time. Usually about 1 M cell/mL/deg P.
@@TheApartmentBrewer Thanks! Will try to aim for that pitch rate then and pitch plenty of healthy yeast.
Both look very good, or should I say all 3!
Glad you think so!
Due to lack of equipment and fermenting space I made a new Zealand red ipa as normal and fermented, ended at over 6% Abv. Then I sparged the grains and mashed again, boiled, I did add 1kg of light dry malt to the boil to up the abv a bit. I hot cubed this one and fermented at a later date., ended up about 3% abv. Two very nice brews in my opinion. I’m just wondering what could go wrong doing it this way? Very keen to try and repeat this without having to invest in more equipment.
It's a great method, if you have the time and equipment, and if you like lighter beers. Cheers!
My name is Rodd and I like to partigyle.
Thanks Steve, I've been curious about the reality of parti-gyle for a while. Can confirm the Mangrove Jack Abbey Ale is legit. Used it twice last year on Trappist Paterbier (based on yours actually) and my Dubbel. The Dubbel is still being requested by friends.
Interesting, everyone seems to say its just repackaged Lallemand, not sure how true that is though. I should try to find out haha
@@TheApartmentBrewer Would be a great video to compare different Belgian yeast strains. I have a few unexpired packets of MJ Abbey Ale, if you can't find them near you.
today was brew day and im upset that i didnt do this!
There's always next time!
Do you have a good guide for priming sugar amounts for kegging? I would do the same but curious if you need the packaging yeast if you don’t cold crash?
Depends on the gravity of the beer. Dubbel isn't too risky but if it was 9 or 10+ %ABV I would use fresh yeast. I just went with the keg priming calculator on brewersfriend
What's the "spray valve" you used, shown at time 14:18? I was trying to find it for hours. Could you please share a link to the product?
Part of the clawhammer supply system. I'm not sure if they sell it on its own but it's worth asking them.
Já fiz dezenas de X... Obrigado...
Hello, where can I get hoses like yours ? do you have the dimensions ?
Just some basic high temp silicone hoses you can buy on Amazon. They come in 20 ft lengths and you can cut them to your desired size
Could you share how you determine what IBU-to-gravity ratio is appropriate? 9:06
I wanted the table beer to be decidedly more hoppy than other belgians so I went with almost a 1:1 on predicted OG. With gentle hops like styrian goldings it makes for a pretty nice drink.
If you added a few pounds of base malts to the sparge water would it still be a parti-hype? And I am definitely thinking about trying this with a stout.
Are you saying you will be sparging with wort? I suppose that could work but it might be easier to just do a reiterated mash instead.
@@TheApartmentBrewer Yes, sparge with wort. Just an idea. I have an extra kettle I could heat the 8 gal of water in and add grains in a bag for easy removal. Then rinse/sparge with that wort for added abc and malt flavors. Just a thought.
@@giroirtj20001 give it a shot and see what happens! I'm curious if it works!
I brewed a dubbel last year and entered it into competition in march of this year. One of the main comments was that the beer was thin. There was already a tonne of grain in the recipe, being a dubbel, so what could i do to improve? I have an increased mash temp planned for next time. Would different specialty malts also change the perceived thin-ness? Maybe water chemistry too?
Yeah I would focus on water chemistry and potentially mash. This is why I like to step mash them, lower final gravity but still a bit of complexity in sugars which affects the mouthfeel as well.
WLP500 and Lallemand Abbaye are both the Chimay strain of yeast as far as I know. So you could have used the slurry for both beers and get the same result, right?
Ah you mentioned it in the video. So not exactly the same in your experience?
Correct. There are slight differences between manufacturers.
@@TheApartmentBrewer I'll stick to dry yeast then! Used it in your tripel recipe and hands down the best brew I ever made!
That's great to hear!
Not that you did anything wrong here, but I think you might have over complicated this thing. Wouldn’t it have been easier just use the 10 gallon grain basket, let it drain and move it to the other kettle? More of a “batch sparge” approach, but would probably save some time. Just a thought!
I thought about that but there is no way to suspend the 10 gallon grain basket in the 20 gallon kettle due to the difference in diameter. You could do it if you have a ratcheting pulley, but I don't.
@@TheApartmentBrewer I use a brew bag and pulley so my setup is a little different. I have done several parti-gyle brews with success. If you choose to do it again, consider adding specialty malt after the initial mash and/or adding additional grain to the second batch for even more flexibility. I did a high abv black IPA with the second runnings as a pseudo lager with Lutra. The other thing I can say is my second beer often has issues with head retention so I have taken to adding some wheat to try to combat that problem. Great content as always!
Great suggestions, thank you!
Accolades to my doctor ( Dr Ofenmu RUclips channel ) I have so much respect for how much positivity you put out while curing my HSV1/2
No more soup for you. 40 mins no can do.
Curt nobody is asking you to watch from start to finish or in one sitting. Use the chapters tool to watch what you want to watch from it. This video is doing better than 4 of my most recent videos that were less than 20 minutes so that should tell you a lot about what most of my audience prefers.