Archive

Parti-gyle

In the last few months my primary computer with all my recipes stored on it bought the farm, so now I’ve shifted most of my recipe making over to Brewtoad, which is a decent enough platform for my current needs. The upside is that it’s especially easy to share the recipes here without excessive copying and pasting. So, to summarize my homebrewing of the last few months, here are the links to the recipes I’ve been using (each bullet point is a separate brewday, which means that all the recipes on it share the same mash, whether they were parti-gyled or divided evenly):

  • Barleywine no. II and City of the Rings (American Pale Ale no. II): Both are now bottled. The APA is citrusy, bitter, quite tasty, although it lacks a bit of body to balance the hoppiness. The barleywine is still harsh, and much more citrus infused than I’d expected, but the body certainly balances it out better.
  • Saison no. VI brewed as a Wit, Saison Blanche (no. VII), and Bolivianer Weisse no. II: The “wit” saison might be the best beer I’ve brewed here: a mouthful of citrus, but with the dry finish of a saison, full-bodied and perfect for summer. I was a little nervous about using so many Columbus hops in a Wit, but it worked out perfectly. The Saison Blanche is in secondary (for lack of bottles) and the Bolivianer Weisse got racked onto pasteurized tumbo, which tastes like a cross between mango and peaches.
  • Belgian Amber no. I and Old Ale no. I: The Old Ale was bottled last week and I have yet to try it. Both these suffered from some kind of infection–probably lacto–and I’ve sinced moved all my sour and wild cultures and fermenters into a sealed cooler. Hopefully that will keep that under control.

Likewise, I just cracked a bottle of my first wild ale that was parti-gyled off a Tripel brewed long ago and fermented with Brett Drie and my house Lactobacillus culture, and it was delicious. Effervescent with no head, crystal clear, tart, dry, just a tiny bit funky, a hint of malt on the end, and thoroughly refreshing for the summer months that are looming overhead. It came off like I a more complex version of my sour wort Berliner Weisse.

Today I’m managing to sneak in a quick morning brew, another double brewday focusing on wheat. The results I’ve had with the flaked wheat I found here are much better than with the raw/torrified wheat that’s widely available, and I recently managed to build up starter from the dregs of a Erdinger Pikantus Dunkelweizenbock, and I want to try it out. Unfortunately I don’t currently have my kitchen scale, so I’m kind of ballparking everything. The mash is roughly 50% malt, 40% flaked wheat, 10% rolled oats, and I’m aiming to collect 10 L of wort divided into two boils. The first will be for the weizen using the Pikantus dregs, hopped with 2-3 g of Columbus at 60 mins, and 2-3 g of Palisades at 20 minutes. The second will be based on Extreme Brewing’s “Kiwit,” with 2-3 g of Columbus at 60 mins, 2-3 g of Willamette at 20 mins, and 1/4 tsp of coriander at 10 mins. The actual recipe calls for adding cubed kiwis at the end of the boil, but I don’t have any on hand, so I’ll add those after a couple days in primary. Or if kiwis aren’t available (produce is truly seasonal here), I’ll go with something else tropical, like mango, tumbo, regular passionfruit, or pineapple.

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The guest author of the post a few back on Decolonization and Bolivian style recently announced that his wife is expecting their first child, so we decided to celebrate! His wife’s favorite style is a milk stout, so we thought it would be appropriate to brew this one up to celebrate now and keep enough on hand to toast the new arrival.

Below the recipe has a much higher OG than it comes out as, but that’s because we intended to over-sparge, draw some off and mess around with it.

Here’s the recipe we came up with:

Milk Stout No. I

Sweet Stout


Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.063 1.014 16.3
/
32.1
34.1 IBU 6.4%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 20.0 Litres / 5.3 Gal 60.0 min 70.0%

Fermentables

Name Type SRM Percentage Amount
Pilsner Grain 1.7 69.87 % 4.00 Kg / 8.82 Lbs
Dulce de Leche Sugar 10.0 8.73 % 0.50 Kg / 1.10 Lbs
Flaked Oats Adjunct 1.0 7.86 % 0.45 Kg / 0.99 Lbs
Amber Malt Grain 22.0 6.38 % 0.37 Kg / 0.80 Lbs
Boricha (Korean Roast Barley Tea) Grain 40.0 3.49 % 0.20 Kg / 0.44 Lbs
Roasted Barley Grain 450.0 1.92 % 0.11 Kg / 0.24 Lbs
Flaked Barley Grain 1.7 1.75 % 0.10 Kg / 0.22 Lbs

Hops

Name AA% Amount Use Time
Columbus 12.0% 20.00 g / 0.71 oz Boil 60 mins
Palisade 7.3% 10.00 g / 0.35 oz Boil 10 mins
Columbus 12.0% 5.00 g / 0.18 oz Dry Hop 5 days

Yeast

Name Attenuation
Safale US-05 75 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 68.0 °C / 154.4 °F Infusion

Notes

Ended up with 27 L of wort.

OG 1.058
FG 1.013

5.2% ABV
Bottled 14 Apr 2013 w/ 100g sugar.

 

Extra wort:
1 gal batch: caramelized some sugar and added it to the boil.
Used 20 g of mate as dry hop.
OG 1.034
FG 1.012
2.9% ABV
Bottled 14 Apr 2013 with 21 g sugar.

We also ended up with another 3 or so L of a mix of both worts, probably at about 1.035. Then I added the rest of the honey in my fridge, some chancaca (which probably bumped it up a ways), and let it ferment. FG was 1.006, so I’d estimate it’s around 4% ABV.

Recipe Generated with BrewMate

This was a 4 L experiment of the final runnings from our main dubbel brew. I’ve been wanting to see if Yerba Mate has any use as a bittering component, or if it will only add character as an aroma addition. So instead of using any hops, I added 10 g each at 60 and 15 minutes. Likewise, I came back from Sucre with the dregs from Lipeña, which is a La Paz-brewed quinoa beer. I have no idea whether this is an ale or a lager yeast (based on the starter I made, I suspect the former), nor what characteristics it might exhibit when added to a malt-based wort, so this will be a chance to see what it does and has to offer.

This obviously falls squarely in the vein of experimentation, and thus it’s hardly worth it to try and peg it into a category of some kind.

Lipeña Experiment

Recipe by BrewingInBolivia


Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.046 1.008 17.0
/
33.5
0.0 IBU 4.9%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 4.0 Litres / 1.1 Gal 60.0 min 38.0%

Fermentables

Name Type SRM Percentage Amount
Pilsner Grain 1.7 76.99 % 0.90 Kg / 1.98 Lbs
Chancaca Sugar 25.0 10.44 % 0.12 Kg / 0.27 Lbs
Candi Sugar, Amber Sugar 75.0 7.19 % 0.08 Kg / 0.19 Lbs
Vienna Grain 3.0 2.22 % 0.03 Kg / 0.06 Lbs
Pale Ale Malt Grain 3.0 1.80 % 0.02 Kg / 0.05 Lbs
Chocolate Grain 350.0 1.37 % 0.02 Kg / 0.04 Lbs

Hops

Name AA% Amount Use Time

Misc

Name Amount Use Time
Yerba Mate 10.00 g / 0.35 oz Boil 60 mins
Yerba Mate 10.00 g / 0.35 oz Boil 15 mins

Yeast

Name Attenuation
Lipeña Yeast 70 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 64.0 °C / 147.2 °F Infusion

Notes

Brewday 1-6-13

Collected around 4 L at 1.046 OG.

Recipe Generated with BrewMate

Well, this porter was a parti-gyle off of my Imperial Stout brewday (11/21/12). Unfortunately, that was when my hydrometer was broken (problem fixed!) and I couldn’t measure any data on it. I’m going to guess it had an OG somewhere in the range of 1.040, boiled for 60 minutes and dosed with some US-05 yeast. I actually hadn’t decided what to do with it, so after a week of primary, I boiled up a homemade chai spice mix (fresh ground nutmeg, cinnamon sticks, cardamom, and black pepper) for about 10 minutes, and mixed in around 200 g of sugar. So that puts it at an all-around OG of probably around 1.050. Based on nothing but intuition, I think it came out in the vein of 5.5-6% ABV. No way to tell though, really. BUT it turned out superb, I will note that.

Based on those estimates and the outcome, I’m going to assign this to 12B, Robust Porter. It had a noticeably darker body than the Pumpkin Porter I previously brewed, and was generally a more interesting and satisfying beer. Likewise, the flocculation cleared it out better and made it more appealing to the eye. Here’s my tasting review (12/13/2012):

Appearance: Black with a lining of carbonation around the edges, no real head. (Probably because I poured it right out of the fridge–another time when I had it after it had been out for a couple hours, it was actually almost over-carbonated.)
Aroma: Roasty but subtle
Taste
: A bit sweet up front, but the bitterness linger middle-to-end of the taste. There is a very subtle hint of the spices at the beginning, but these really come out as the beer warms up and the carbonation develops more. The chai spices aren’t overdone but present enough that you can recognize the mix and not just mistake it for any old Christmas beer.
Mouthfeel: Chewy, full-bodied, lightly carbonated, and creamy.

chai porter

Overall, this was a great beer. It’s too bad I didn’t have a hydrometer and pretty much just made it up as I went along. Oh well. Nonetheless, very satisfying and something to try again. I always parti-gyle when I brew anything over 1.060, so something along these lines will happen again. Any suggestions for themes with these parti-gyle brews? Any holiday flavor profiles that I should be looking to meet?