The Confederate Celt Brewery

Partigyle Recipes












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These recipes were initially calculated using "Promash" Brewing Software and were revised as experience or circumstances dictated. They were designed for "Partgyle" mashing, where the first "mashes" go into a boil pot for a "Big Ale", and the subsequent "mashes" go into a second boil pot for a lower strength beer. Malt extract, Golden Molasses, Honey, or sugar may be used to boost the OG of either boil.

Note that some of the hops listed are no longer available, and will have to be replaced with others. "Promash" can help with the substitutions.

I have modified the recipes to reduce the "harshness" which was evident in some of my early ales. This has involved cutting back on the black patent malt and the black barley.







































Modified 11/15/08
1750 Porter
NOTE: This will make a dark brown, rather than a black, porter.
Marris Otter         10 lbs
Rauchmalt  (wood smoked) 10 lbs
MFB Special Aromatic  7.5 lbs
MFB Dark Munich        7.5  lbs
TF Amber Malt          1.25 lbs
TF Brown Malt           1.25 lbs
TF Pale Chocolate Malt  0.5 lbs
TF Chocolate Malt         0.5 lbs
Mash @ 148-150F for 75 minutes
Add sufficient molasses or malt extract to the first boil for an OG of 30-32 Brix.
Add 3 quarts of molasses and sufficient sugar to the second boil for an OG of 1.100
Try for ~6.5 gallons for the first boil and 7.5 gallons for the second boil.
Boil the first for 90 minutes and the second for 60 minutes.
Hops & Herbs - For the 1st Boil
Cluster Pellet Hops  6.0 AA      90 Minutes  2.0 oz
Mugwort Herb         60 Minutes                4.0 oz
Fuggles Pellet Hops 4.0 AA      20 Minutes  1 oz
Goldings Pellet Hops 3.3 AA      5 Minutes  1 oz
Pitch both boils separately, after cooling, with Nottingham or S04 yeast - the more, the better.
Various items can be added to the secondary fermenter.  Toasted French Oak chips come to mind.

Modified  08/20/09
Wizard's Ale
Marris Otter Malt          5 lbs
Weyerman's Wood Smoked Malt  10 lbs
TF Rye Malt                         10 lbs
MFB Special Aromatic            5 lbs
MFB Dark Munich                  5 lbs
TF Oat Mail                           2.5 Lbs
TF Amber Malt                      1.25 lbs
TF Brown Malt                      1.25 lbs
Add two quarts of honey and enough Cane Sugar to get an OG of
30 - 32 Brix in the first boil! Add the honey after turning off the flame.

The following is the hop & herb bill for the 1st boil only:
Mugwort Herb (dried)     60 minutes     4.0 oz
                                  10 minutes     1.33 oz

First Boil:  90 Minutes - try for 6.5 Gallons
Second Boil:  60 minutes - try for 7.5 Gallons
Add malt extract, honey, or molasses to the second boil in order to obtain an OG of at least 1.100
Yeast: Use Premier Cuvee Yeast in the wort from the first boil. Use S-04 or Nottingham for the wort from the second boil.




Updated 8/20/09
140 Shilling Wee Heavy & 140 Shilling Heather Ale
The two 140 Shillings share a common malt bill:
TF Golden Promise            10 lbs
TF Peated Malt                  7.5 lbs
MFB Special Aromatic      10 lbs
MFB Dark Munich           10 lbs
TF Amber Malt                    1¼ lbs
TF Brown Malt                    1¼ lbs
Target a mash temp of ~153 - 155F for 75 minutes. Boil for first boil for 90 minutes, and the second boil for 60 minutes.
Molasses or malt extract should be added to the first boil to obtain the desired OG (30-32 Brix).
Add 3 quarts of molasses to the second boil, and sufficient sugar to obtain an OG of at least 1.100.
Try for ~6.5 gallons 1st pot after the boil
Try for ~7.5 gallons 2nd pot after the boil.
Wee Heavy Hop Bill (1st Boil Only)
Cluster Pellets    6.0 AA      90 Minutes  2.0 oz
Fuggles Pellets  4.0 AA       20 Minutes  1.0 oz
Goldings Pellets             5 Minutes   0.5 oz
Heather Ale Herbs (1st Boil Only)
Heather Tips (Dried)  60 Minutes  12 oz
                                      10 Minutes  4 oz
Sweet Gale  (Dried)     60 Minutes 1.0 oz
                                      10 Minutes 1.0 oz
(2nd Boil for either)
Whichever hops & herbs suit your fancy.
Keep the fermentation temperature  between 50F and 59F and use S-189 Lager Yeast (yes - try it... it has all the characteristics of a Scottish Ale Yeast!). If a liquid yeast is used, one of the Scottish ale yeasts would be best.

Updated 8/19/09
Argyll Stout
TF Golden Promise       7.5 lbs
TF Peated Malt            7.5 lbs
MFB Special Aromatic  7.5 lbs
MFB Dark Munich       7.5 lbs
TF Amber Malt            2.5 lbs
TF Brown Malt        2.5 lbs
TF Oat Malt        2.5 lbs
Pale Chocolate Malt  0.5 lbs
Chocolate Malt         0.5 lbs
Roast Barley            0.5 lbs
120L Crystal           0.5 lbs
Crystal Rye            0.5 lbs
Target a mash temp of ~153 - 155F for 75 minutes. Boil the first boil for 90 minutes, and the second boil for 60 minutes.
Molasses or malt extract may be added to the first boil if necessary to obtain the desired OG (30-32 Brix).
Add 3 quarts of molasses to the second boil, and sufficient sugar to obtain an OG of at least 1.100.
Try for ~6.5 gallons 1st pot after the boil
Try for ~7.5 gallons 2nd pot after the boil.
(1st boil only)
Cluster Pellets   6.0 AA   90 Minutes   2 oz
Juniper berries in the boil will make it interesting.
2nd Boil
Hops & Herbs as you fancy!
Make sure the fermentation temperature is between 50F and 59F, use S-189 Lager Yeast (yes - try it... it has all the characteristics of a Scottish Ale Yeast!). If a liquid yeast is used, one of the Scottish ale yeasts would be best.
In the secondary, age the Argyll Stout for at least 6 months on ¼ to a ½ pound of (dried) Juniper Berries.




Updated 11/16/08
Aulde Ale
Marris Otter                    20 lbs
MFB Special Aromatic    10 lbs
MFB Dark Munich           10 lbs
Mash @ 148-150F for 75 minutes
Try for ~6½ gallons 1st boil, ~7½ gallons 2nd boil pot.
Boil the first boil for 90 minutes, & the second boil for 60 minutes.
Add additional fermentables (honey or malt extract) to the first boil (at "flame-off) as required to obtain an OG of at least 30-32 Brix. Add one gallon of honey to the end of the second boil along with enough cane sugar to abtain an OG of at least 1.100.
Hops -                                       1st Boil   
Cluster Pellets 6.0 AA      90 Minutes  3.0 oz            
Fuggles Pellets 4.0 AA     20 Minutes  1.5 oz            
Goldings Pellets 3.3 AA     5 Minutes  1.5 oz   
2nd Boil: whatever hops & herbs suit your fancy.      
Pitch both boils separately, after cooling, with Nottingham or Fermentis Safale S-04 yeast.

Updated 9/6/08
Golden Promise Ale
TF Golden Promise             40 lbs
Mash @ 150-152F for 75 minutes
Try for ~6½ gallons 1st boil, ~7½ gallons 2nd boil pot.
Boil the first boil for 90 minutes, and the second boil for 60 minutes.
Add additional fermentables to the second boil for an OG of at least 1.080. Keep the desired relatively pale color in mind.
Hops -                                       1st Boil   
Cluster Pellets 6.0 AA      90 Minutes  3.0 oz            
Fuggles Pellets 4.0 AA     20 Minutes  1.0 oz            
Goldings Pellets 3.3 AA     5 Minutes  1.0 oz         
2nd Boil - whatever hops & herbs suit your fancy.
Pitch both boils separately, after cooling, with Nottingham or Fermentis Safale S-04 yeast.
 

Modified 08/20/09

Dragon's Fire Ale
TF Golden Promise Malt   10 lbs
TF Peat Smoked  Malt     5  lbs
TF Rye Malt                    10 lbs
MFB Special Aromatic      5 lbs
MFB Dark Munich             5 lbs
TF Oat Mail                         2.5 Lbs
TF Amber Malt                    1.25 lbs
TF Brown Malt                    1.25 lbs
Add two quarts of honey and enough Cane Sugar to get an OG of
30 - 32 Brix in the first boil!

The following is the hop & herb bill for the 1st boil only:
Wormwood Herb (dried)   60 minutes    1.5 oz
                                     10 minutes   0.5 oz
Yarrow Herb (dried)         60 minutes     1.5 oz
                                    10 minutes     0.5 oz

First Boil:  90 Minutes - try for 6.5 Gallons
Second Boil:  60 minutes - try for 7.5 Gallons
Add malt extract, honey, or molasses & sugar to the second boil in order to obtain an OG of at least 1.100
Yeast: Use Premier Cuvee Yeast in the wort from the first boil. Use S-04 or Nottingham for the wort from the second boil.

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