This recipe represents my first real attempt at a parti-gyle, two different beers from one mash. I’ve done something a little similar before - using the second runnings to form a table beer. But this is my first genuine attempt at two completely different beers.

The base recipe is a Marzen, but using Oceanic ingredients. The second beer also uses oceanic ingredients, and will have steeped dark grains and some additional dark sugars to create a completely different beer. I’m hoping to get something along the lines of Cooper Best Extra Stout.

I know I typically get about 70% efficiency when I batch sparge. So, I’ve just set up two different recipes with efficiencies that sum to 70%. I expect to overshoot on the first runnings, but I’ll blend those with the second runnings to get my desired pre-boil gravity before I add any dark grains to the MLT.

The recipe

Brewer’s Friend Links: Mates-en and No Stout About It.

This will be my first beer in a while with no water adjustments, just the relatively soft Townsville water profile. No sparge acidification, since I figured my roasted grains in the sparge will pull the pH down.

Mash:

• Gladfield Pisner base (good quality simple malt)
• 20% Gladfield Munich (I think this is typical for style)
• 5% Aurora (melanodin) (in hopes to simulate a decoction mash)
• 3% Sour Grapes (for mash pH)

Late additions for No Stout About It:

• 200 g Gladfield dark chocolate (steeped)
• 200 g Joe White roasted barley (steeped) (not sure what I’m doing here)
• 300 g molasses (into FV) (bump up the OG. Should have been end of boil, but I forgot)

Mash profile from Continental Pilsener of the Classic Beer Style Series by David Miller.

• 15 mins @ 55 C (Peptidase/Proteinase and a little Phytase/Beta-Glucanase)
• 60 mins (or until conversion) @ 65 C (Beta-amylase Saccharification)
• 5 mins @ 75 C (Mash out)

I used a thin mash at 3.6 L/kg, so that I got my full pre-boil gravity after draining.

During the mash, I steeped the dark grains – I wanted a long steep to make sure I still extracted the roastiness, not just colour. I then blended BK/MLT until I had my pre-boil for the Mates-en.

Mates-en Boil:

• 18 IBUs Dr. Rudi First Wort (60 min boil) (higher-AA sub for Hallertauer)
• 15 g in 20 L Pacifica @ 10 mins (sub for Hallertauer)
• The usual 1/2 tablet whirlfloc and 1/2 teaspoon yeast nutrient around 10-15 mins

No Stout About It Boil:

• 55 IBUs Super Pride First Wort (60 min boil) (Aussie flava)
• The usual 1/2 tablet whirlfloc and 1/2 teaspoon yeast nutrient around 10-15 mins

Mates-en was chilled to 10C, pitched with ~200 mL 34/70 from the Pilsner I just transferred to keg, and fermented using the Brulosophy quick lager method.

No Stout About It was chilled to 20 C, pitched with about 3 g of Stalljen kveik flakes and fermented in a 20 C chamber.

Tasting

The No Stout About It wort had a distinctive umami flavour, even from the start of boil. And plenty of savoury roastiness, I’m thinking it’ll be yumm. Nothing particularly of note with the Mates-en wort.

To be continued…