Back to Ask the Brewmaster.
This month's question: What is a parti-gyle? How do I figure out what I'll get?
Answer: Parti-gyle is an old technique that was often used by small breweries to make a variety of beer strengths. It also represents a good way to efficiently use all the extract value from your grains. We demonstrated the technique on November 5th 2005 as part of Teach a Friend to Homebrew Day.
In its simplest terms, parti-gyle gives you two beers from one batch of grain. The first batch is typically a no-sparge high gravity beer, though you can do a small amount of sparge if you want. The second is a weaker beer using the rest of the sparge runnings, often called a small beer. To do the whole process, you need to be ready with two boiling kettles, and two separate fermenters. If you've made a no-sparge high-gravity beer, your mash-tun will be filled with quite a bit of sweet wort. If you then proceed to sparge the tun, you will get a considerable quantity of weaker wort. If you read last month's Brewmaster article, you learned about no-sparge beers, and how to calculate the gravities. The Brewing Technique website has a nice chart to calculate both the volume and the gravity of the second batch of wort, which you can find at: http://www.brewingtechniques.com/library/backissues/issue2.2/mosher.html#3 This article gives two different options. The first option will yield a 1/3rd 2/3rd volume split and it good for especially high gravity beers. The other option yields a 50/50 volume split and is good for strong but not quite so extreme beers. Roughly speaking, the second batch will have half the gravity of the first batch.
To do this process right, bear in mind that you have to work out two batches of beer that have similar malt characteristics. For example, an amber big beer will give you an amber small beer. You have the freedom, however, to vary the hop profile and yeast at will, since boiling and fermentation are done separately. You'll have to work out the hop bittering and flavoring for each batch separately. In addition, I'd recommend that you make a yeast starter, at least for the big beer.
At the Big Brew session, we did a Wee Heavy and
Scottish Export. Here are some other style combinations
that work well together:
Barleywine and Pale Ale
Imperial Stout and Dry Stout
Imperial IPA and American Amber
Doppelbock and Oktoberfest
Keep in mind that there are other variations too. For example, you can combine
the runnings of two mash tuns if one isn't big enough. In the traditional method
of making Scotch, the second running from a given batch is used as the mash
water for the next batch of grain. This is how they get a high-gravity wort
without any waste. This can also be used to make a truly monster beer. Another
variation is to extend the concept into three beers. For example, you can make
a Wee Heavy, a Scottish Export and a Scottish Light Ale. Be aware, however,
that the more you sparge the wort, the more risk you have of pulling out unwanted
tannins and phenolics. Make sure you adjust the pH of you sparge water, especially
if you are doing a third batch. And, don't let the sparge water get too hot.