I am getting ready to try my hand at a Barleywine next week. Ingredients are on the way! The recipe I have is for 6 gallons and uses 25 lbs Pale Malt and 2 lbs Crystal Malt (40L) and a bunch of fuggles hops.
So I got to thinking, there are probably going to be a lot of sugars left in the mash after collecting my wort to boil (about 8 gallons). I'm thinking of drawing off a second batch to boil at the same time. From other threads here this is called a parti-gyle brew. It is my understanding that the second runnings will have significantly less sugars, and therefore be a smaller beer, which is part of what I like about the idea.
I am having two questions:
1) How can I predict, if it is even possible, what gravity my second runnings will be?
2) Do I need that prediction for making a hop schedule? (I haven't bought hops for this second batch yet)
I'm planning on brewing next Thursday (the 25th I believe) so any help would be, well, helpful.
Thanks in advance!
So I got to thinking, there are probably going to be a lot of sugars left in the mash after collecting my wort to boil (about 8 gallons). I'm thinking of drawing off a second batch to boil at the same time. From other threads here this is called a parti-gyle brew. It is my understanding that the second runnings will have significantly less sugars, and therefore be a smaller beer, which is part of what I like about the idea.
I am having two questions:
1) How can I predict, if it is even possible, what gravity my second runnings will be?
2) Do I need that prediction for making a hop schedule? (I haven't bought hops for this second batch yet)
I'm planning on brewing next Thursday (the 25th I believe) so any help would be, well, helpful.
Thanks in advance!