{"id":662,"date":"2013-03-16T18:53:00","date_gmt":"2013-03-16T18:53:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2013\/03\/16\/son-of-gnarley-a-parti-gyle\/"},"modified":"2017-09-15T19:04:34","modified_gmt":"2017-09-15T19:04:34","slug":"son-of-gnarley-a-parti-gyle","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2013\/03\/16\/son-of-gnarley-a-parti-gyle\/","title":{"rendered":"Son of Gnarley – a Parti gyle"},"content":{"rendered":"

I am in dire straights – the hopsteadder<\/a> is kegged, but the merlins mild<\/a> is gone and the Q3<\/sup><\/a> is being held for the next club meeting. Meaning my supply of beer is not upto demand. \u00a0To make things worse, the brew planned for this weekend – Gnarly Roots Barleywine – won’t be ready for bottling for 8 to 12 months. \u00a0What is a brewer to do?<\/p>\n

The answer – I hope – lies in the fact that my brewing setup is not capable of fully utilizing the 5kg pof grain being used in the Gnarly Roots. \u00a0As such, after sparging, there\u00a0should\u00a0be\u00a0usable\u00a0sugar left in the grain. \u00a0I can then re-sparge – as in parti gyle<\/a> – the grain and produce a second, weaker beer. \u00a0This is a traditional way of brewing, where the brewer sparges the grain leftover from a bigger batch of beer, to produce a second (and\u00a0sometimes\u00a0third) batch of weaker beer.<\/p>\n

The problem with this brew is that I need to wing it on brew day – I have no way of\u00a0knowing\u00a0in advance what the gravity of the second beer will be, meaning I’ll have to calculate my hop additions on the fly. \u00a0Moreover, I’m using\u00a0leftover\u00a0hops for the whole batch (Hallertau, Cascade, Nugget & Northern Brewer), and the american ale yeast used for the Gnalry Roots, so I’m not exactly going to be on-style for any beer style. \u00a0Finally, my wife tried to throw out some honey that had\u00a0crystallized\u00a0– \u00a0I saved it, so there is ~300 ml of honey to add to the brew as well.<\/p>\n

So what am I making? \u00a0Lets call it the Son of Gnarly Canadian Bitter. \u00a0Why Canadian? \u00a0Cause it’s being brewed here…<\/p>\n

<\/a><\/p>\n

\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Gnarly Roots boiling, Son of Gnarly
\nwaiting\u00a0to brew in the background<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Brew Day:<\/h3>\n

I am literally making this up as I go. \u00a0Turns out I over-extracted the grain on the Gnarly Roots<\/a>, so the gravity will be lower than planned. \u00a0I sparged the leftover grains from Gnarly Roots with 22L of 74C water – and yet, somehow only got about 16L back. \u00a0Gravity was about 1.016, which after an hours boil should get upto\u00a01.018. \u00a0I have a half-kilo of honey that\u00a0crystallized\u00a0that will get\u00a0added\u00a0in at the end, giving a predicted gravity around 1.025. \u00a0Given those conditions, I’ve generated the following hopping schedule, which should give 30IBUs and a BU:GU of 1.2:<\/p>\n