41 replies to this topic

[EWW]

Are you all AG/partial mashers or exract brewers? If we have no extract brewers in this group it opens up some options. If all are AG it may be interesting to do a partigyle of some sorts. My initial thought is an imperial xyz beer and then cap the mash to make a smoked small beer (not peat) of a brown, porter, or stout variety. In any event I am liking the ideas so far ...

[harryfrog]

AGsounds interesting. I've been wanting to do a Partigyle...

[MakeMeHoppy]

AGsounds interesting. I've been wanting to do a Partigyle...

I actually started a thread on parti-gyle recently. I had RIS and breakfast stout / brown ale in mind.I'm really in now!I would also like an IIPA / pale ale - bitter as well

[ChefLamont]

AGInterest-o-meter similarly rising.

[jayb151]

I'd be interested in the Imperial Cream ale, and If all are AG then maybe throw in some smoked malt for the second runnings? that would make...a smoked cream ale? maybe also adding some crystal to the secondrunnings and making it closer to a smoked APA with a pils base? I'm interested in something like that, but I'm still interested to hear the rest of the discussion.

[EWW]

Any other ideas ... Brewing with mushrooms, a modern gruit, anything??

[harryfrog]

Any other ideas ... Brewing with mushrooms, a modern gruit, anything??

I could go for something weird like not drinking while brewing.

[ChefLamont]

I was somewhat interested in the Imp. Cream with additions to make a smoked/darker second with the addition of some specialties to the second (not just because they encompass a couple of my original ideas ). That gives two fairly different beers from the same event.But something dark and mysterious is always good.

[EWW]

Just want float a slight variation out there. If we were to use new years as a theme for this partigyle, we could do an out wil the old in with the new community/group brew. Brew a pale-to-amber old ale and then cap the mash to create a more experimental smoked ale. Just a thought I had this morning, but I am open to most the ideas that are being put out there. One thing that I am unsure of with the imperial cream/smoked combo is how the corn flavor will meld with the smoke in the small beer ... I just can't wrap my tongue around it for some reason.I'll probaby let this conversation go for another day or so before I start a malt thread, so let's try to work towards finallizing this concept. It seems like those who have been vocal are happy to run with the partigyle and most are okay with a smoked small beer, so that leaves room for discussion on the beer from the 1st runnings.

[jayb151]

For the Imp Cream ale, I'm thinking a small amount of corn can be in it, but I believe most "corn" flavor is from DMS. As long as you boil a full 90 min, there should be very little corn flavor in the smoked beer.

[EWW]

When I think of a parti-gyle I think of one grain bill making two beers. You are suggesting adding "specialties" to the second runnings. What would turn a high alc Cream into a toasty, tamer brew except darker grains? I see I have much to learn.

With a partigyle you can take your first runnings from the mash for the big beer, and then "cap" the mash with an addition of different grains. If you cap a pale beer with crystal and dark specialty grains you add your water stir really well let sit for 10 min or so and drain to the bk. You can also add grains that need conversion to the cap and mash for 30-40 minutes to convert them, which gives you a ton of options for the small beer. I typically like to have more of a neutral big beer to give me more options with the small beer.Yes the corn flavor in a cream ale can be caused by DMS, but that is an error and something I try to avoid. What I was referring to was that most cream ales have somewhere around 10% corn which gives a definable corn flavor IMO. What I am unsure of is how much that will carry through to the small beer.

[beach]

AGInterest-o-meter similarly rising.

I know I whinned about $'s earlier, but I'm watching this with interest. I may have to find a way to be in on this depending on the recipe/process.

I could go for something weird like not drinking while brewing.

FAILBeach

[harryfrog]

so it's monday - i'm back at work, which means I can b-b in the day. Sdweese and I chatted yesterday at the club meeting and are both interested. Let's keep the momentum going on this...

[beerbaron]

What are you alls thoughts on a tripple/belg pale parti gyle recipe?

[MakeMeHoppy]

What are you alls thoughts on a tripple/belg pale parti gyle recipe?

I was going to suggest that before as well. I just tapped an american IPA that I used a belgian yeast for and that could be the back end of a tripel.My interest is any of the following:RIS - Stout/BrownIIPA - Pale/BitterTripel - Belgian Pale

[ChefLamont]

I have been itching to do a tripel as well. From history, the community brews have usually just taken more non-traditional turns.I have to say I am still intrigued by the imp. cream and a capped smoke beer.

[EWW]

I have been itching to do a tripel as well. From history, the community brews have usually just taken more non-traditional turns.I have to say I am still intrigued by the imp. cream and a capped smoke beer.

Sorry for the delay I got busy this weekend and dropped the ball. For the community brew side of things let's plan on the Impy Cream / Smoked Dark Ale ... I feel as if it woul be almost blasphamy to CJ's legacy to brew to style on a community brew. However as a compromise I will "show my work" on how to do the calculations for the big and small beers so people can take this as a learning experience on how to plan any partigyle in the future. I'll provide the brewer support on process stuff for this one so ask any and questions that may arise. Any feedback welcomed both now and anytime throughout the process. I'll start a new thread with polls later tonight and see if I can get this thread locked and the next one pinned.