"This technique involved drawing off the first part of the mash and using it to make strong ale or barleywine, then remashing the grain and drawing off the second runnings for a more ordinary, weak, and watery concoction called small beer, the light beer of its day."
Some sources indicate parti-gyle brewing is brewing a strong beer from the first running and progressively smaller beers from subsequent runnings from the same (re)mash, as in Parti-gyle Brewing (courtesy MoreBeer): Butt is still used as a term for a large barrel, primarily for sherry and port.Ĭlick to expand.If I understand your point and it's correct, I fall into the ‘innacurate’ camp. Parti-gyle (which homebrewers inaccurately use when they mean multi-gyle) is actually the blending of separate batch sparges (gyles) to acheive different beers of varying strength, but with a bit of each gyle in them.īatch sparging as we use the term would be entire gyle, which is why early porters were called "Entire Butt" the entirety of the gyles would be mixing into one fermentation vessel, being a butt. The extracted tannins would actually make the beer seem a bit more full but lend a dry character, much like in red wine.
Click to expand.In theory, going no sparge leads to a better malt character with less chance of extracting tannins from the grain please correct me if I am off on this:īest example would be the old school British multi-gyle, which is pretty much batch sparging but going into separate kettles: First runnings for a big beer to be sipped on, second (or third) for a lower gravity beer to quench thirst.
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