This parti-gyle recipe makes two equal sized half-batches: a 3.1% ABV lager and a 1.5% ABV dark lager. It is loosely based on the very first parti-gyled development batches of our very own Small Beer Lager and Dark Lager. You may want to double your batch size depending on your mash tun and fermenter capacity, as well as your ability to hold your second wort while you’re boiling your first.
3.1% ABV lager + 1.5% ABV dark lager
Liquor additions as required, dependent on water in your area - you’re aiming for a soft Pilsner style.
Malt Bill
3.2kg Maris Otter Pale Ale malt
0.3kg Caramalt
0.2kg Crystal 100 EBC
and then
2kg Dark Chocolate malt for sparging! See method for detail.
First wort: OG 1.036 FG 1.012
Second wort: OG 1.019 FG 1.008
Hop additions
For first wort (lager):
4g Perle 60 minutes
4g Perle 10 minutes
20g Saaz on flameout
10g Citra on flameout
For second wort (dark lager):
2g Perle 60 minutes
4g Perle 10 minutes
30g Saaz on flameout
Method
Heat 10 litres strike and 16 litres sparge liquor. Mash in using the Maris Otter, Caramalt and Crystal, mash for 60 minutes at 70.4°C. Sparge at 70°C until you have collected 12 litres wort. Stop your mash run-off and add the Dark Chocolate malt on top of the mash bed.
Sparge to wet the malt, wait five minutes and then restart the run-off, collecting at 1 litre per minute into a separate container. The mash run-off should finish no lower than 1.008 SG.
Boil the two worts separately for an hour each, following the hop additions detailed above and hydrated copper finings, if desired.
Once cool, ferment with Mangrove Jack’s M84 Bohemian Lager Yeast at 12-14°C. Following primary fermentation, drop to 0°C and cold condition for six weeks before packaging.
If you are aiming to bottle or keg condition and do not have the ability to spund* carbonate, I would favour krausening with one part freshly fermenting wort (OG 1.040, 48 hours in to fermentation) to six parts conditioned beer. It takes a little prior planning versus using priming sugar, but when you have put this much love into your beer, it’s well worth the effort!
* spund carbonation is a method of natural carbonation using a spunding valve attached to your fermenter.
by Small Beer Brew Co
www.theoriginalsmallbeer.com
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