Parti-Gyle Help Required

[Wez]

Thanks Aleman, I'm torn between bottling this or kegging I can see pro's and cons for both I guess if I bottle then I can dry hop in the FV if I keg then obviously in the keg.

I'll be bottling some to post out even if I keg but of course those then won't be dry hopped

:hmm: :hmm:

Any advice?

EDIT - Phil - just read your note too..

Good advice on the sugar, hadn't considered that :thumb:

Also swinging toward bottling after reading your post and not bothering to dry hop......oh man descisions, decisions....... :shock:

 

[Phil]

My comment around the sugar is based upon the fact that I recently brewed an IPA and left the sugar out. Big mistake! I miss the dryness that my previous IPA's had. More of a strong ale than an IPA. Not a bad beer but it depends on what you're looking for.

/Phil.

 

[Wez]

Well from this brew I'm out for doing something different I've never used sugar so thats one more for the list of 1st times.

1st time IPA
1st time Parti-Gyle
1st time Just throwing Crystal into a mash after it's already been run off then sparging
1st time Using sugar in a brew

Looking forward to this brewday, got a bit tired of doing same-old brewdays :thumb: I just need to get an IPA out of my system :grin:

 

[Aleman]

Any advice?

If I was bottling then its worth dry hopping, as it will last in the bottle . . . to a point . . . . Keg . . . . . well you could always add the hops at the end of maturation

Your choice really

I just need to get an IPA out of my system

Then do a real IPA 1.070, 160 IBU :lol: :twisted: :twisted: :twisted:

 

[Wez]

Ok Ok - I need to make some descisions here .... :hmm:

If I were to dry hop in the FV, at what point to I add the hops?

 

[Phil]

Then do a real IPA 1.070, 160 IBU :lol: :twisted: :twisted: :twisted:

Good advice :thumb:

I have a 1.070 140 IBU IPA in the keg right now waiting for bottling. It's stunning ...... except that it's not dry enough as I left the sugar out in an attempt to rewrite the history books and brew an IP without extra sugar

/Phil

edit: Wez, can you please wait until I've replied before you do so. I'm not so quick at typing once I start drinking

 

[Wez]

:lol: :lol: sorry Phil, I'll bear it in mind :thumb:

I could bump this to 1.070 / 140/160 IBU am I being a wet lettuce? :lol:

If I did do that whats the reccomended maturations (I know it may be fine earlier, just want to get my head around how long it 'should' be matured for).

Oh yeah, still need to know about dry hopping a FV :thumb:

 

[Phil]

I'd transfer to a corny and dry hop there for 2 weeks before priming and bottling.

Oh, yeah you're a wet lettace, shandy drinker :grin:

/Phil.

 

[Wez]

Oh, yeah you're a wet lettace, shandy drinker

:lol: :lol:

I might push the boat out and got for 120IBU, my EKG's are 5.7aa so that'll be a lot of hops :shock:

 

[Phil]

Yep, a lot of hops. Makes for a very epensive beer but if you keep it a long time (I drink half fresh and keep half) you'll be rewarded.

I've had the good fortune to sample James McCrorie's IPA at 18 months old (the beer, not me :whistle: ). Wow. Loads of hops and loads of time make a superb beer.

/Phil.

 

[Wez]

A quick Beersmith check tells me that 120IBU from 5.7AA is ~300g so not 'that' bad :? the planned 80IBU was ~200 so it's not much more :grin:

1.070/120IBU may be in order then

Oh! when do I add the sugar, IIRC AT told me 15 mins before the end of the boil but dissolve it with wort first ?

 

[Phil]

Oh! when do I add the sugar, IIRC AT told me 15 mins before the end of the boil but dissolve it with wort first ?

It's not a bad idea to dissolve the sugar in wort before adding it but I don't bother. Just make sure it doesn't stick to the element if you're using electrickery

All you're looking to achieve is to dissolve it and to sanitise it. 15 minutes is just fine.

/Phil.

 

[Wez]

Thanks for all the help Phil (& Aleman) - looking forward to this about as much as I did my first AG

i'm settled now on 1.070/120IBU, no late hops, use sugar, dry hop in corny then bottle.

Could be an interesting brewday thread :thumb:

Oh yeah and i'll be making 'x' OG of 'x' VOL "beer" with whats left in the tun.

Thinking of using around 13KG pale so that I get a good quality first run off and still have some 'umph' left for a decent gravity/vol beer from the mash.

:thumb:

 

[Smod]

Go for it Wez. Have a good one :thumb:

I wonder what all those IBU's will be like.. :shock: . :drink:

 

[Wez]

Note to self..... :lol:

Use 1kg sugar in 23L to get ~1.017

Leaving 1.053 from the mash

23x53 = 1219 sugar points

Giving 1.070

 

[Vossy1]

I'm looking forward to this brew now

Looking in my DP book they have a Burton Pale Ale (1871) which has a OG 70 and 2.1oz of EKG per gallon, an Indian Export Ale (1834) OG 70 3.1oz EKG per gallon.

 

[Jonnyv]

Looks like a tasty recipe Wez!

I think it's time to dig out my DP book again this weekend. Need to get me some EKGs from Paul @ Barley Bottom. I believe he's just had a delivery :thumb:

 

[Wez]

Thanks for all the help so far guy's

I've started a brewday thread now:

viewtopic.php?f=21&p=17039#p17039

:thumb:

 

[Wez]

In my humble opinion, I would suggest you definitely do add the extra sugar (a character of IPA is a dryness that you won't achieve with an all malt grist and such a strong beer)

Normal household sugar or brewing sugar?

 

[MEB]

Whats with the sugar?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

I haven't seen any DP recipe or Historic IPA recipe that suggests the use of sugar :wha: Lots of hops yes. Sugar. No.???? Sacks of Malt, yes. Sugar. No...
But then i haven't seen a DP or Historic recipe that says 'throw in a bit of sodium and some processed fish' either... :P


Be interested to know why your after dryness by the addition of sugar. :hmm: My DP IPA's are quite sweet and i like them like that. I followed DP's recipe to the letter. It seems a bit of a backslide by using all that malt for a strong sweet beer and then adding sugar to make it dry????? Or am i missing something here????