How to PARTI-GYLE | BELGIAN DUBBEL and TABLE BEER From the SAME MASH

Описание: Parti-gyling: getting two beers for the price of one! This very old traditional method of brewing still has plenty of potential in the modern world. Watch as we do a two-for-one special grain to glass using this method to create both an amazing Belgian Dubbel and a refreshing and flavorful Belgian table beer!
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Recipe on Brewfather: https://share.brewfather.app/4s9JDHFX...

Recipe for 5 gallons (19L) of each beer, your efficiency may vary:

"Fat Monk" (Dubbel) and "Skinny Monk" (Table Beer)

Dubbel:
7.9% ABV 18 IBU

Table Beer:
2.4% ABV 23 IBU

11 lb Dingemans Belgian Pilsner Malt (69.8%)
2 lb Dingemans Belgian Munich Malt (12.7%)
1 lb Weyermann Dark Munich Malt (6.4%)
0.75 lb Dingemans Special B (4.8%)
1 1lb D-180 Candi Syrup (Dubbel Only) (6.4%)

Mash:
Step Mash:
148 F (64 C) for 30 min
158 F (70 C) for 45 min

Sparge through grain bed with 8 gal (30 L) of water at 168 F (76 C) for Table Beer

Water (ppm): Ca: 60, Mg 6, Na 0, Cl 79, SO4 62, HCO3 0
Add to 16 gal (60 L) spring water: 4g Gypsum, 4g Epsom, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

Dubbel
60 min - Add 0.5 oz (14g) Magnum (12% AA)
10 min - add 3g Wyeast Beer Nutrient, whirlfloc tablet, and 1 lb D-180 Candi Syrup

Table Beer
60 min - Add 1.5 oz (42g) Styrian Goldings (2.7% AA)
10 min - add 3g Wyeast Beer Nutrient, whirlfloc tablet, and 1 oz Styrian Goldings (2.7% AA)

Dubbel OG: 1.070
Table Beer OG: 1.024

Yeast:
Dubbel: WLP500 Slurry
Table Beer: Lallemand Abbaye

Pitch at 65 F (18 C) and ferment no lower than 68 F (20 C), allowing free rise to 77 F (25 C) and free fall for 1-2 weeks. Baseline temperature always 68 F (20 C). Condition dubbel on yeast for another 2 weeks and package as desired.

Dubbel FG: 1.011
Table Beer FG: 1.006
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0:00 Intro and welcome
2:08 Beer description and approach
4:07 Step-by-step partigyle plan
6:57 Recipe
12:13 Brew day
16:37 Fermentation plan
21:44 Fermentation follow-up
23:14 Pouring both beers
24:23 Table Beer tasting notes
27:27 Dubbel tasting notes
33:07 Blending the two beers
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