English Barleywine and Parti-Gyle Brewing
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- Опубликовано: 10 авг 2020
- Parti-gyle is the process of making multiple beers out of the same mash. This week Martin brews a English Barleywine then mashes the grains a second time to produce a... well.. we're not too sure what this beer is.
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Recipe for 5 gallons:
17 lbs Pale Malt, Maris Otter
1 lbs Amber Malt
1 lbs Crystal 45
8.0 oz Cara-Pils
2.00 oz Target [11.00 %] - Boil 60.0 min
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
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You know, if I want a video of the basics of brewing a particular beer style... This is where I go.
Awesome idea. I did this process twice. First one gave me Imperial Stout (og 1.108) and "normal" stout (og 1.044)- probably my best brewing day. Second one was baltic porter (og 1.086) & dark mild (og 1.040).
Your videos do inspire me to brew beers I have not made yet
Just wanted to say thank you!
I've been considering brewing beer for years and after watching your videos - showing how simple and fun it can be - I finally took the plunge! I've brewed 5 batches in the past few months and I've been loving it and your videos at Homebrew Challenge have been so helpful! Thank you! Keep up the great work!
This is so great to hear!
I love the honesty of this beer style. This is prof that stops me from trying it. Love your work keep it up. Learning a lot
Thanks!
What are the odds we both release a barleywine video on the same day? Looks great! Cheers!
Dude! I can’t wait!
That’s a wonderful setup you’ve got there. Feel free to stop by my place and fix up my basement any time 😂
@@TheHomebrewChallenge Thanks for checking it out! I'm a big fan - couldn't say no to that!
I’m especially jealous of those wood panels. The pegboard holes are pure class.
I half expected Evan to throw down that barleywine in his classic style.
Sipper and a Tipper. Glad to see Evan by your side again!
Thanks. I've read about this, but it's great to see a visual explanation.
Martin! You're the man! Loving your series.
Thanks 🙌
I made a SMaSH Barleywine and party-gyle. Its been in bottles for a year and is just now getting good.
Fantastic videos. Really enjoying this series. Keep it up! 👍🏻
Thank you!
Thanks 😊
I’d try mixing them together 😋
Nice
Next beer you should attempt a blended partigyle to see if it tastes better.
Not so surprised the parti-gyle beer didn't work out... 1.024 is pretty low. I've done no sparge on the first runnings, re-mashed (1.25qt/gal) again, then done a proper sparge until the runnings hit 1.012. The boil has already started from the first runnings, but you add that in the full volume for a 3+ total boils to reach the 1.10+ SG for a barleywine. That works great and you can effectively get 80-85% efficiency from one grist mashed twice over. I don't really care about efficiency per se, but I care about being able to make enough barleywine out of my small mash tun and this was the way to do it...
When I started hombrewing I did patrigyle's quite a bit and bumped the gravity up with a little DME and had a nice 4% beer to drink. Never had that great of success with two 5 gallon batches but soon figured out that a 3 gallon batch was better. Also toured Fullers 2 years ago and they had a nice 3% golden ale that was amazing. Very drinkable and I couldn't believe that it was that low in alcohol. I believe it was actually 2.8% but tasted like a 4-5% beer. I would love to go back some day. Really enjoy your videos sir. Cheers!
Great video as always, I'm going to try another barleywine later in the year, it's a style I keep having trouble with but think I should have it work out this time. Was also going to partigyle it, but go for the oldschool version of blended gyles after the boil, makes the smaller beer a lot better and can also improve the big beer by diluting it a bit so it has a better balance of extracts.
Great video once again! I would be interested to try a blend of both beers by the way.
I am literally about to attempt this exact same thing! Can’t wait to see if I end up with the same results.
Good luck!
True Partigyle is tough. I have only tried it twice myself. If you cheated and fortified with say oats or a handful of “flavorful” malt, it’s more interesting😁
Last time I did a partigyle I brewed a 1.098 Belgian Dark Strong and the second runnings came out at 1.040. But the strange things is that the partigyle went all the way to 1.000 with US05
I would've tried the tipper first. I think trying it after the sipper put it at a disadvantage. Anyways, very inspiring, gotta try parti-gyle at some point!
If I do a partigyle, I like to bump up the gravity with some DME
Wonder what was going on with the Boil Off. Interesting results.. also. I’m pretty sure you just solved all my problems I’ve been having trying to figure out how best to plan my second runnings. Thanks SO much. You’ve really helped me out.
My failures are my gift to you 😎
I've tried parti-gyle a couple times. It's never turned out good enough to be worth it. I've always found it to be better to just brew another beer. Always fun to experiment though!
seems like an easier way to determine hop amount for the parti-gyle is to use the same barleywine IBU:GU ratio to maintain balance.
I think you could have got a higher gravity from the second gyle if you had not mashed out after the first gyle.
I was thinking the same thing
Yep agreed.
When I brew big beers I no sparge them then refill the mash tuns. I find the best style for the low bodied second runnings is Saison.
Love your channel Martin. Do you have name of the software you were using in the video?
Great video once again....how to make Belgian Tripel Ale
I put down a pale ale on the weekend and thought i'd try the partigyle out after wondering what to do with all those lovely spent grains, i mashed out so i only ended up with an SG of 1.018.
I started with 30ltrs and then a 90 boil to give me 20ltrs which i cubed and will look to use extract to bump that up to around 4% ABV.
Nice! Yeah next time I’m skipping the mash out in the first beer
The second beer "parti-gyle" seems to be on par with a table beer, not to bad, a barley wine for the table and a table beer for the table haha.
New brewer here. When you age the beer, do you age it at room temp or refrigerated?
Hi Martin. Really enjoying this project of yours, brilliant idea. Could you please add the acid ratings of your hop additions? I'm keen on comparing bitterness extraction efficiency between our systems. Keep up the great work and hugh video production standard 👍🏼
Thank you. Probably a good idea to head to Atlantic Brew Supply for the hop info.
Wait, Didn't your mash out temp kill the enzymes that would convert any remaining starches, and your New gravity was just sugars left on the grains?
It would have killed the enzymes if he was looking for further conversion, but the conversion was already done. He just needed to essentially rinse the remaining sugars out of the grist.
Such a good point. I mashed for a good while for the second beer when the only thing left to extract was rinsing the sugars from the grist. Would try this again without the initial mash out next time. Perhaps would have seen a higher gravity.
@@TheHomebrewChallenge I recently did something similar with a success. The first mash was low at about 148-150F and no Mashout. I did water addiction to the second mash to provide some calcium and I mashed at 152F for only 30 minutes with a Mashout. Hop addiction were reduced like you did but i didn't have any science or engineering to it. Second mash was like a lawnmower beer. Great videos as usual! Keep it up!
Martin, how much water did you add in the Patti-Gyle?
I'm wondering if the parti-gyle would have come out "better" if you used a static mash without recirculating, and just drained the first runnings for your barleywine.
Also, he mashed out at the end of the first gyle. Probably he would have got a gravity higher than his pbg from the second if he didn't kill the enzymes
I have a parti-gyle to bottle... but I did it all weird... not according to any style. I brew 2.5G batches. I added 1lb of 2row into my spent grains and mashed it back in. I am not a pro... I am a newb... but wanted a reasonable gravity. I boiled it down and ended up with a 1 gallon batch of what I am calling a blonde ale. .50 cents worth of grain to get a gallon of beer? Sure! Why not. My small parti batch had a SG of 1.041. I guess I better get bottling to see how it worked. If it worked at all... I might be repeating it. (I am just using BIAB and buckets... then bottle carbing.... low tech and, well, cheap! )
Sounds like that worked out pretty well.
Did the same a few days ago - a BW and a bitter/Esb!
Hope your parties-gyle came out better than mine 😀
Great video! Regarding the boil off: How accurate is the temperature reading? I used the same method to check the temperature near the hydrometer. But in the narrow and tall vessel, the wort cools quite fast and I used to get varying temperatures - at the bottom it was about 15°C warmer than near the top. So the corrected gravity mostly relied on the temperature reading, which was not very reliable. Once or twice I had good results with this method (or I got the results that I expected), but many times, the temperature and corrected gravity was way of. When I got a proper hydrometer reading after boiling and cooling, my numbers were spot on. So I didn't use this method again...
Oh that’s so interesting. So a massive difference in temperature from top to bottom. Will try leaving samples to cool and see if they stay consistent.
From my own experiency gravity readings at temperature with a hydrometer is not very accurate (there is a reason the hydrometer is rated at a specific temperature), I therefore only take readings on cooled samples - if you have a sample tube of just the right size for the hydrometer the sample volume is small and quick to cool. I usually don't bother to take pre-boil readings anyway, since the beer usually turns out good even if I don't hit the planned OG exactly, and I can adjust my process for next time. He on the other hand should really get a refractometer.
Just did a very similar project, interestingly also ending up w/ a parti-gyle OG 1.024. But we bumped it up with 1lb of DME and just about a lb of Demerara Sugar, then threw in all the hops we had left over in the fridge.
Ended up with a hoppy "American Amber" at a respectable 7% ABV. But, it seems to lack any real body; something I attribute to the parti-gyle process. It sounds like you had a similar experience, and I know that without our fermentable additions, even lowering the hops, ours would be nearly undrinkable.
I’ve had some better parti gyles from other brewers so it should be possible. But yeah no body to mine. Sounds like you did significantly better.
I wonder if you hadn't done a mash out step in your first mash, would you have gotten a slightly better conversion during mash 2? Or maybe it's not technically even a "mash" where enzymatic conversion is happening and more of a sparge, where you are rinsing residual sugars out of the grains. I think someone mentioned in another comment that additional grains might aid in adding some more enzymes in which to do further conversion. Very inspiring nonetheless, and I'll definitely be giving partygyle a try soon
Have you tried brewing with the Mosaic hops? Can´t find any video of it
Do you think it possible that you could have extracted more sugars out of the second batch had you avoided the mash-out phase on the first beer?
Nice video, but why not add some dme to that second running to get to 1.050?
Apparantly Newcastle brown ale used to be a blend between a strong and light beer
Did you consider extending the boil on the second beer to boost gravity and to gain some caramelised character? That with a bit of late hopping might make for a more interesting beer?
It had been a looong brew day by that point 😀
@@TheHomebrewChallenge I bet! Great video though, thanks for sharing. Definitely offers some food for thought.
Any chance on a link to your small grain storage vessels? I always struggle finding a good solution!
Found them at the local dollar store.
Martin, so happy you tried a partigyle, I’ve traditionally added in additional grains, as your spent grains still need a little help.
When I don’t I end up with a bitter beer - not hoppy bitterness, but wine tannins. I also agree with blending the beers to reach a drinkable now beer.
As for your barleywine, it needs more time to round out. Try it in October,/November it will be a completely different beer.
Yes can’t wait to revisit this.
Why didn't you do some blending? I would be interested knowing how that would taste.
Yeah that could have turned out better. One good beer + one bad beer = ??
Please let it age and taste again. I’m going to brew an extract barley wine for Christmas. Cheers
It’s packed away for now....
What size deep freezer is that?
The idea was awesome! Shame about the tipper! 👍
#BiL Barlywine is Life
'Grist'? is that like the mash?
Yeah the ingredients in the mash.
Why even mash out @168 if that stops conversion what if you did that after second mash/sparge
You should bottle some barley wine off the keg and age it for 6 months.
why do you use yourself in 3rd person?
Hell I would have gone Belgian with that party gyle and added 2lbs. Of sugar
Wow that Evan is a natural. Maybe you should fire Lauren and he can take over 😂
It's weird because Parti in "modern" English means, well, "party" and in German, "Geil" pronounced "gyle" means, aweseome....or horny...or party....so you're brewing an awesome, horny, party party beer...parti-gyle!!!
Americans Brewing An English Barleywine: Up to 12%? Those are amateur numbers. Round these parts Barleywines start at 12%.
But, hey, nobody has accused us American brewers of having trivial things like restraint and circumspection.
Did you really tip all of that small beer? Not even good for cooking?