Craft Beer & Brewing Course
Parti-Gyle Brewing with Main & Mill
Denny Foster and Brandon Bischoff of Main & Mill Brewing demonstrate the parti-gyle technique, so you can get two or three beers out of the same big grist.
4 chapters · 17 lessons · 38m
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Denny Foster and Brandon Bischoff of Main & Mill Brewing demonstrate the parti-gyle technique, so you can get two or three beers out of the same big grist.
Your instructor
Denny Foster and Brandon Bischoff
Founder and Head Brewer, Main & Mill Brewing
Main & Mill Brewing Company in Festus, Missouri, has earned attention from enthusiasts for their big, rich, full-bodied stouts, such as their Barrel-Aged Imperial Breakfast Stout. Less well known is that they often brew lighter beers for their own pub, based on second runnings from those same huge grists.
Course contents
4 chapters, 17 lessons, 38m of video
Chapter 1
Welcome
- About Main & Mill3:27
- About This Course: Parti-Gyle Brewing1:57
- Parti-Gyle, According to the Oxford Companion to Beer
Chapter 2
Building Recipes
- Overview7:50
- Hops & Grain Selection2:09
- Yeast Selection1:22
- First Runnings: Brewing a High-Gravity, All-Grain Beer
- Parti-Gyle Splits Chart
- Recipe: Pilsner/IPA Parti-Gyle with Main & Mill
Chapter 3
Parti-Gyle Brew Day
- Mashing In3:51
- Brew System + Tools3:30
- Wort Runoff8:56
- Finishing 2 Beers2:42
- Practical Parti-Gyle Brewing, with Fuller's Brewery in London
- Recipe: No-Math Parti-Gyle Old Ale, IPA, and ESB
Chapter 4
Thank You
- Bonus Recipe: Main & Mill Morning Session Stout
- Wrap Up2:05
What students say
5.0 from 3 reviews
I've been wanting to try a Parti-Gyle for sometime now and coming across this course has made the development and planning of the brew day that much easier!
Just like parti-gyle, you have to try this course. Worth a watch.
Runs you through the process step by step.