Parti-Gyle Stouts - Beer Recipe - Brewer's Friend

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Parti-Gyle Stouts

335 calories 35.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 85% (brew house)
Source: La Casita
Calories: 335 calories (Per 12oz)
Carbs: 35.7 g (Per 12oz)
Created: Saturday February 11th 2017
1.100
1.027
9.6%
84.7
38.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb American - Pale 2-Row30 lb Pale 2-Row 37 1.8 83.3%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 8.3%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 2.8%
1 lb American - Chocolate1 lb Chocolate 29 350 2.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 2.8%
36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Chinook3 oz Chinook Hops Pellet 13 Boil 60 min 52.01 37.5%
3 oz Chinook3 oz Chinook Hops Pellet 13 Boil 15 min 25.81 37.5%
2 oz Chinook2 oz Chinook Hops Pellet 13 Boil 5 min 6.91 25%
8 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Start with RO water and add CaSO4, CaCl, and NaHCO3 to the mash to bring the water to a dark/malty profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Infusion Mash Infusion -- 151 °F 60 min
5 gal For second runnings Fly Sparge -- 168 °F 30 min
Starting Mash Thickness: 0.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 0.75 qt/lb 6.75 27  
Mash volume with grains 9.63 38.5  
Grain absorption losses -4.5 -18  
Remaining sparge water volume (equipment estimates 10.8 g | 43.2 qt) 12 48  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.8 g | 51.2 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.75 75
Equipment Profile Used: System Default
 
Notes

This batch will be split into an imperial stout and a porter-ish beer by the parti-gyle brewing method.

For the second runnings batch we will also steep .75lbs Crystal 60 to add to the boil. That beer will get 1 oz magnum at 60 and .5 oz EKG at 10 mins.

Actual hop amounts in the first runnings, imperial stout, are half of what's listed above since that was only 5 gal of this 10 gal recipe.

OG Imperial stout: 1.100
OH Second Runnings: 1.056

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  • Last Updated: 2017-02-15 01:55 UTC