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Planning to do this parti-gyle experiment on Sunday.

First runnings are going to be american barleywine for the winter, while second and third runnings are going to be an american pale ale for the summer consumption.

Volume: 10 liters of Barleywine, 20 liters of APA.

Grainbill:
Amt Name Type # %/IBU
8.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.3 %
0.50 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 5.2 %
0.25 kg Carafoam (2.0 SRM) Grain 3 2.6 %
0.25 kg Munich Malt (9.0 SRM) Grain 4 2.6 %
0.60 kg (0.2 kg in Barleywine, 0.4 kg in APA) Sugar, Table (Sucrose) [Boil for 20 min] Sugar 5 6.3 %

Estimated O.G of the grainbill if this was a regular batch is 1.073.

To calculate estimated OG of the barleywine and the APA, I used a formula from one of the beersmith bloggers, Brad Smith.

The formula is: Number_points_ runnings = (Tot_points * Points_fraction / fractional_volume).
So estimated OG of the barleywine is: 73*0.5/(1/3) = 109 points or 1.109.
Estimated OG of the APA is: 73*0.5/(2/3) = 54 points or 1.054.

I calculated SRM of both similarly, with an equation based on the Morey equation and the gravity fraction in the first runnings:
SRM_color = 1.4922 * ((MCU * OG_FRACTION) ** 0.6859)
So for the barleywine it is: 1.4922* ((16.41*(2/3))*0.6859) = 11.2 SRM
and for the APA it is: 1.4922*((16.41*(1/3))*0.6859) = 5.6 SRM

Not completely decided on hops,I was thinking about around 110 ibus of magnum or nugget at 60 for the barleywine, then chinook or centennial and amarillo at flameout, and dry hopped with amarillo and centennial. Similar for the APA, 50 ibus of magnum or nugget at 60, then amarillo at flameout and dry hopped with amarillo as well.

Will be interesting experiment, and fun to do a smaller heavy batch.

gm- wrote:Planning to do this parti-gyle experiment on Sunday.

First runnings are going to be american barleywine for the winter, while second and third runnings are going to be an american pale ale for the summer consumption.

Volume: 10 liters of Barleywine, 20 liters of APA.

Grainbill:
Amt Name Type # %/IBU
8.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.3 %
0.50 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 5.2 %
0.25 kg Carafoam (2.0 SRM) Grain 3 2.6 %
0.25 kg Munich Malt (9.0 SRM) Grain 4 2.6 %
0.60 kg (0.2 kg in Barleywine, 0.4 kg in APA) Sugar, Table (Sucrose) [Boil for 20 min] Sugar 5 6.3 %

Estimated O.G of the grainbill if this was a regular batch is 1.073.

To calculate estimated OG of the barleywine and the APA, I used a formula from one of the beersmith bloggers, Brad Smith.

The formula is: Number_points_ runnings = (Tot_points * Points_fraction / fractional_volume).
So estimated OG of the barleywine is: 73*0.5/(1/3) = 109 points or 1.109.
Estimated OG of the APA is: 73*0.5/(2/3) = 54 points or 1.054.

I calculated SRM of both similarly, with an equation based on the Morey equation and the gravity fraction in the first runnings:
SRM_color = 1.4922 * ((MCU * OG_FRACTION) ** 0.6859)
So for the barleywine it is: 1.4922* ((16.41*(2/3))*0.6859) = 11.2 SRM
and for the APA it is: 1.4922*((16.41*(1/3))*0.6859) = 5.6 SRM

Not completely decided on hops,I was thinking about around 110 ibus of magnum or nugget at 60 for the barleywine, then chinook or centennial and amarillo at flameout, and dry hopped with amarillo and centennial. Similar for the APA, 50 ibus of magnum or nugget at 60, then amarillo at flameout and dry hopped with amarillo as well.

Will be interesting experiment, and fun to do a smaller heavy batch.

cool! let us know how it works - i've considered doing something similar (even down to the styles) but never have. if it works well, i may give it a shot...

CorneliusAlphonse wrote: cool! let us know how it works - i've considered doing something similar (even down to the styles) but never have. if it works well, i may give it a shot...

Yeah, I'll try to document the whole process, if this turns out allright I might do this again with english style barleywine and a bitter.

I've done it once with a IIPA and made a really nice little pale ale that was probably better than the double.

So I brewed this up last night, was a long but nice brew night in the Saint John fog. Everything went extremely smoothly, and I will definitely do this method again.

Ended up with 12 liters of 1.120 OG Barleywine from the first runnings (and little bit of the sparge to get my pre boil volume up to 15 liters), hopped with 80 grams of nugget at 60 min to bring IBU up to 100, and then 30 grams of amarillo, centennial and chinook at flame out. Planning to let this age in wine bottles after fermentation is complete for 6-7 months, and have the first tasting around the xmas period.

The second and third runnings gave me a 1.050 pale ale, that I hopped with 30 grams of nugget at 60 min to bring the IBU up to 45, I then added 30 grams of amarillo at 10 and flameout, and plan to dry hop it with amarillo.

Used US-05 for both, 22 grams for the barleywine and 11 grams for the pale ale.

Overall pretty great method, very good to get a heavy beer and something lighter in one brew day, and it added only around 90 minutes to my brewday.

Will probably try this in the future again, planning to try this with a russian imperial stout and lighter dry stout, and maybe english IPA and lighter ordinary bitter

Doing this again tomorrow morning, but this time with English IPA and standard Bitter.

Grainbill
80% MO
10% Carastan
5% Victory
5% Aromatic

Brewers gold and goldings up to 60 IBU for the IPA and 40 IBU for the Bitter.

The IPA is getting WLP British Ale while the bitter is getting an expired Irish Ale yeast