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

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! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- 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 ------------------------------------------------------- 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 ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #partigyle #dubbel #tablebeer #homebrew #belgian #parti #gyle #brewing #beer #lallemand #wlp500 #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain