Parti Like It’s 1700

(15 gallon/57 L, all-grain) Average OG = 1.064

Wee Heavy (First Runnings)

(5 gallons/19 L) OG = 1.096 FG = 1.023 IBU = 22 SRM = 24 ABV = 9.2%

Scottish Export (Second Runnings)

(10 gallons/38 L)
OG = 1.052 FG = 1.013 IBU = 24 SRM = 13 ABV = 5.1%
This parti-gyle recipe uses a 1⁄3 and 2⁄3 split of the mash, with the smaller volume Wee Heavy collected first and the larger volume Scottish Export being collected second.

Ingredients

38 lbs. (17.2 kg) English pale ale malt
5 lbs. (2.27 kg) caramalt (10 °L)
0.5 lb. (227 g) roasted barley (550 °L)
2 lbs. (0.91 kg) carastan malt (34 °L) (cap grains)
7 AAU Kent Goldings hops (60 min. – Wee Heavy) (1.4 oz./40 gat 5% alpha acids)
12 AAU Fuggle hops (60 min. – Scottish Export) (2.5 oz./71 g at 4.8% alpha acid)
4 packs White Labs WLP028 (Edinburgh Scottish Ale) yeast
2 cups corn sugar (if priming)

Step by Step

Mill the grains, holding the carastan malt separately. Dough-in the pale ale malt, caramalt, and roasted barley, targeting a mash of around 1.2 quarts of water to 1 pound of grain (2.5 L/kg) and a temperature of 152 °F (67 °C) using 13 gallons (49.4 L) of water at 166 °F (74 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete, about 60 minutes. In your hot liquor tank, bring 15.1 gallons (57 L) of sparge water up to 170 °F (77 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is 6 gallons (22.7 L), you should use about 5.1 gallons (19 L) of sparge water. If taking a gravity reading, your pre-boil gravity should be 1.080 to achieve 1.096 at 5 gallons post-boil. Add 1.4 oz. (40 g) Kent Goldings hops once a boil is reached. Total boil time is only 60 minutes.

During this first runnings boil, add the 2 lbs. (0.91 kg) carastan (34 °L) malt to cap grains in the mash tun. Stir in to wet and solubilize the protein and sugar in the grain. Let rest for 15 minutes. Take your additional 10 gallons (38 L) of 170 °F (77 °C) sparge water and add slowly, draining wort to a second kettle until 12 gallons (45 L) is collected. If taking a gravity reading, your pre-boil gravity should be 1.044 to achieve 1.052 at 10 gallons (38 L) collected post-boil. Add 2.5 oz. (71 g) Fuggle hops once a boil is reached. Total boil time is 60 minutes. Chill both worts to 68 °F (20 °C) and aerate thoroughly. Pitch 2 packages of yeast into each batch. Ferment in primary at 68–70 °F (20–21 °C) for two weeks. The Scottish export may be ready to bottle or keg after two weeks. Continue fermenting the wee heavy for an additional 2 weeks to 2 months in a secondary fermenter. Bottle or keg as usual.