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Partigyle Brewing
Helpful Links:
http://www.brewingtechniques.com/library/backissues/issue2.2/moshertable.html http://www.rackers.org/calcs.shtml http://hbd.org/trub/articles/partigyle.html
Russian Imperial Stout and English Stout
Brew Day - 12/1/2007
- Heated 8 gallons water to 170º and crushed 27.5 lbs of grain - Added most of the water to mash tun and allowed it to too warm - Stirred in grains slowly until all were added - Added remaining water and stirred more
- Mashed at 150º for 90 minutes - Stirred mash and drained after clearing the first quart - Drained very slowly due to large amount of grains
- 1st runnings = 23 Brix (1.092) - While draining, heated 7.5 gallons water on other burner - Volume of first runnings seemed a little low, so I added 2 gallons water and drained into pot - This brought the pre-boil volume to around 5 gallons
- Added 2 more gallons to pot and heated - Had a couple of boilovers with the RIS because I was running all over the place and not paying attention. This was the first time I used the burner on the left, so it took a little getting used to. As you can see below, it's going to need a good cleaning after today.
- Crushed 1.5 lb Carapils and sprinkled over the mash - Poured about 4 gallons of water into mash tun until it was near the top - Stirred for about 5 minutes and than cleared and drained into pot - 2nd runnings = 13 Brix (1.052) - Added remaining water to mash tun, stirred, and drained - Volume was too high (a little over 8 gallons) - 3rd runnings = 6 Brix (1.024) - Added about 1 gallon of wort to the RIS which had 15 minutes left in its boil - Cooled RIS to 65 degrees in about 20 minutes and pitched yeast - The Starting Gravity ended up being right at 1.100 which is what I was looking for
- Added 11 oz Light Brown Sugar and stirred to combine - Brought English Stout to a boil
- Added wort chiller with 15 minutes left - Cooled Stout to 68 degrees in 20 minutes and pitched yeast - Put both fermenters on rack in the basement to ferment (back right 2 fermenters)
- I'll have to keep a close eye on the RIS to see that it doesn't ferment too high - The whole brew day was about 6.5 hours long, which isn't bad considering I got 2 beers done - My typical single-batch brew day is 3.5 hours long
Contact Information: myoung at mikeserve.com
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