Homebrew Recipe
No-Math Parti-Gyle Old Ale, IPA, and ESB
- Method:
- All Grain
- Style:
- Old Ale
- Boil Time:
- 90 min.
- Batch Size:
- 10 gal.
- Boil Size:
- 11 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Craft Beer and Brewing
- Source Notes:
- In “Practical Parti-Gyle Brewing,†Joe Stange explains how you can add parti-gyle brewing to your brewing arsenal (and why you might want to). Here he provides a recipe to get you started. The simplicity of this single-malt, single-hops recipe—meant as a starting point—also makes it easy to go even further by subbing in different grain bills or hops varieties.
- Notes:
- Mash at 152°F (67°C) for 60 minutes. Draw 5.5 gallons (20.8 liters) of first runnings and start your first boil. Boil for 90 minutes. Meanwhile, sparge to draw an additional 5.5 gallons (20.8 liters) for the second wort. Optionally, continue to sparge until the runnings drop to 1.005 gravity—to get more, lighter second runnings or additional third runnings that can be used for blending. Boil the second wort (for 90 minutes) as soon as feasible. This is where the extra brewing equipment comes in handy. Many of us must boil and chill the first wort, then set it aside until we’re ready to blend. First wort after 90-minute boil Estimated OG: 1.090 Estimated IBUs: 46. Second wort after 90-minute boil Estimated OG: 1.045 Estimated IBUs: 25. After chilling, blend the two worts to make at least three different beers—and with many more potential variations. For the strongest beer: Blend 3 gallons (11.3 liters) of the first wort and 1 gallon (3.8 liters) of the second to get 4 gallons (15.1 liters) of OG 1.079 wort at an estimated 41 IBUs. This becomes your old ale or barleywine. For the second beer: Blend 1 gallon (3.8 liters) of each wort to get 2 gallons (7.6 liters) of OG 1.067 wort at an estimated 35 IBUs. This becomes your strong ale or IPA. For the third beer: Blend the remaining 4 gallons (15.1 liters) to get a wort of OG 1.056 at an estimated 30 IBUs. Even as the weakest of the three, it’s still strong enough to be a traditional ESB. Traditionalists can go with a favored British yeast strain and decide whether they want to dry hop any or all of these beers—in primary, secondary, or keg (or cask, even better). But any combination of yeasts and fermentation can be used, with or without extra hops, to create a wider variety of beers. Belgian yeast, lager yeast, Brettanomyces—there is room to play.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.09 | 0 | 0 | 0 | 0 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pale Ale Malt | 24 lbs. | 100.00 |
| Notes: Calls for Maris Otter malt | ||
| Total: | 24.00 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| East Kent Golding | 3.5 oz. | 45 | Boil | 5 |
| Notes: At 45 minutes on the first boil | ||||
| East Kent Golding | 1.3 oz. | 45 | Boil | 5 |
| Notes: At 45 minutes on the second boil | ||||
| Name | Amount |
|---|---|
| East Kent Golding | 4.8 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| Belgian Style Ale | ||
| English Ale | ||
| Lager |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 152 | 60 | All Grain |
| Notes: Mash at 152°F (67°C) for 60 minutes. Draw 5.5 gallons (20.8 liters) of first runnings and start your first boil. Boil for 90 minutes. Meanwhile, sparge to draw an additional 5.5 gallons (20.8 liters) for the second wort. | ||||