Ever since I started brewing and reading about brewing I have want to do something called a parti-gyle - a method common in the 19th century were you produce a large mash and collect the first part of the wort for a stong porter and with the 2nd runnings a ’boys’ beer or table beer is brewed.
So when Leeds CAMRA told me about the theme for this years festival which comemerates 200 years of the Leeds Liverpool canal, it was the perfect opportunity to do it!
So last week I did it, I used brown malt as it was traditional but because modern brown malt isn’t fired over wood these days I added some smoked malt to give it a authentic flavour and used goldings and fuggles as they were the only hops available at that time.
Today came the day when I filled the casks, 4 with Calm before 3.1% single hopped and dry hopped with fuggles and 4, 1 in wood with The Storm 7.5% which is a full on rich brown porter.