The Story: When you're asked what you would like to serve at a beer festival, especially a homebrew festival, what should you bring? For me there are a few approaches: something "extreme" in style, something "unique" in technique, or just a crowd pleaser. To fit those approaches into a single brewday and collaborate with the other festival organizers I advocated the use of Parti-Gyle brewing. This traditional English method produces a big (higher alcohol) beer from the first wort runnings and then a smaller (lower alcohol) beer from the second or third runnings, effectively brewing two distinct beers from one grist (grain profile). Additional grains, different hops, yeast and other additives can be added to produce drastically different results while optimizing your use of base malt profile.
The Beers: To keep with the Autumn Theme, we decided on an Imperial Pumpkin Ale
with a twist (Aged in a 5gl Medium Toast American Oak Barrel- for only 3
days). Aiming for a good amount of lightly toasted biscuity quality to compliment the flavors of pumpkin pie while being mildly sweet and showcasing the delicate flavors of real Oak (rich vanilla undertones). And then a crowd please: English "Indian" Bitter to the tune of
60 IBUs of East Kent Golding, Challenger hops and served from a Pin, which is a 5gl
variety of English Cask.
Ingredients:
Malt: American 2-Row, German Munich, Caravienna, Belgian Biscuit, Crystal 60 (Extra for Bitter: Maris Otter and British Amber malt)
Extras: Pumpkin pie spices and Brown Sugar for Pumpkin
Hops: Perle, Styrain Goldings to 30 IBU and East Kent Golding, Challenger to 60 IBU for Bitter
Yeast: California/Dry English (Pumpkin) and English (Bitter)
Specs: Imp Pump-1.077OG, 8.9%abv, 30IBU; Bitter-1.052, 5.8&abv, 60IBU
***UPDATE: This brew won Judges Choice at the Monterey Autumn Charity Festival!***
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