Partigyle: Imperial Stout & Hoppy Porter/Stout, Please help make this a success! Options

[ryno]

Okay, so I don't have the capability to boil both batches simultaneously.
Should I drain off the second runnings in to a fermentation bucket or let them sit in the mash tun with or without 160 degree water while my imperial stout boils for 90 minutes and chills for another 30? Should I add some of my first runnings back to the mash tun for use in the second runnings?

Also, what kind of second running gravity can I expect based on the following recipe?
I usually get anywhere from 68-72% efficiency
What techniques should I use/know about?


Imperial Stout
5.5 gallon batch

22# Briess 2-Row
1.5# Roasted Barley
1# Crystal 120L
1# Flaked Barley
10 oz. Chocolate Malt
10 oz. Carafa III
10 oz. Honey Malt

Mash for 1 hour at 154 with 9 gallons of water
Top off brew kettle with water if necessary and add Brown Sugar at 15 to boost gravity if necessary.

Anticipated O.G. is 1.125

1 oz. Magnum (14.4% AAU) 90 minutes
1 oz. Warrior (15.6% AAU) 60 minutes
.5 oz. Magnum at 15 minutes
Yeast Nutrient at 15 minutes

Yeast: WLP007 Dry English Yeast


Second Runnings: Porter/Stout
Add 8 oz. Flaked Barley and 6 oz. Black Patent to Mash
9 gallons of 160 degree water added to mash tun
60 minute boil

Anticipated O.G. (IMG:style_emoticons/brewboard/sorry.gif) ?

.5 oz. Columbus (12.5% AAU) 60 minutes
.5 oz. Simcoe (11.9% AAU) 15 minutes
.5 oz. Magnum (14.4% AAU) 10 minutes
.5 oz. Columbus 5 minutes
.5 oz. Simcoe 1 minute/flameout

Yeast: WLP005 British Ale Yeast

[sirwillliam]

How did this one turn out? Did you ever brew it?

[ryno]

Thanks for asking. I just cracked open the small/second beer (porter) and am currently sipping on it:

The O.G. on the porter was 1.060 and the F.G. was 1.018, leaving the beer with a nice little bit of residual sweetness and around 5.3%.
Roasty chocolate and coffee flavors, breadiness and a nice little spicy/piney hop flavor. Still too young and not fully carbonated. Only been in the bottle for 10 days.
Gonna give it another 3-4 weeks before I open another one.

As far as the Imperial goes, I hit an O.G. of 1.106 and F.G. was 1.024, putting it right around 10.5%
Transfered it to secondary after 2 weeks and added 2 Vanilla Bourbon beans.
Taste was spicy espresso, black currants, bittersweet chocolate and caramel. Exceeded my expectations.
The bitterness is so clean and a really nice balance to the big malty sweetness. I've never made such a balanced and complex dark beer.
Sampled after vanilla addition and it was equally impressive with a bourbon/vanilla character in the aroma and flavor.
Mouthfeel is thick, slick and easy drinking. Luscious beer so far. Plenty of body, but not overbearing. No heat from the alcohol. Love that WLP007 yeast!

I don't like to get too excited until I've tried the final product with proper carbonation and age, but these both seem like BIG winners.

We will bottle 1/2 the stout as it currently sits and the other 1/2 with a French Pressed mix of some Peaberry and Mocha Java coffees from Larry's Beans.
The stout has been sitting at 36 degrees since 12/23 and we'll probably bottle at the end of the month.

Should I add some additional yeast to make sure it carbonates properly? The beers were brewed 11/16 and the imperial has been in secondary since 11/29.

This post has been edited by ryno: Jan 2 2010, 12:46 AM

[brewjester]

(IMG:style_emoticons/brewboard/goodidea.gif) How did it come out? I wanna try doing this, but a lil' worried if I mess up something. recipe sounds great! Any help. notes would be appreciated. Thx! J

[sirwillliam]

Very nice. This makes my upcoming impy look wimpy. My mash tun has a limit of about 20 pounds of grain, so I'll have to wait a while before I can try a behemoth like this. Good job man.

[ryno]

Thanks guys. This was a long brew day/night 4 p.m.- 1 a.m.
I will definitely be more efficient next time we do this (in 2 weeks).
So far I'm happy. We are going to bottle the Impy on the 20th.
As far as notes/advice on brewing a double batch/partigyle, there are probably better sources out there than me: I kinda winged it.

My mash tun was maxed out with all that grain and the mash itself was a little thicker than I wanted, but that's okay.
We mashed for an hour at 154 and ran off in to our kettle. No sparge.
We then added the black patent and flaked barley to the spent grains and stirred them in.

We could only boil one at a time so the grains sat while we boiled the imperial. We did add about 12 oz. of brown sugar at 15 or 20 minutes left in the boil.
When it was time to chill the wort down, we added 160-165 degree water back to the mash tun, all the way to the top.
We stirred and let sit for about 25 minutes (the length of time it took to chill the Imperial wort down).
Once the imperial was in the fermenter, we ran off the second runnings in to the (freshly cleaned) kettle and brewed as usual.

The partigyle beer, as I mentioned, is good but still very "green", with just a hint of astringency (I've read this is common when a "second runnings" brew is young) that will hopefully fade with time.
I'd recommend backing off the 10 minute and 1 minute additions in the porter and I did not add any hops to the Impy after 60 minutes, despite my recipe above.
I really do endorse using the WLP007 for the Imperial. The stuff is fast, clean and temperature tolerable.
For the porter, I'd switch to WLP002 next time for a richer profile. This is my 3rd time using WLP005 and I've never been that impressed with it in comparison to WLP002.
The porter should be pretty darn good with a little more time and I will update when the Impy is bottled.

This post has been edited by ryno: Jan 6 2010, 01:21 PM