Brew Batch #110 50 PSI gIMPY Brown Ale

And then there was the foray into parti-gyling. So since first runnings were used for Reinke's Reserve, it seemed only appropriate that instead of throwing out the leftover sugary (gyle) that we brew something along the same path yet slightly different. A process given to us by the British and still incorporated by Fuller's in London to produce up to 3 brews at a time. This was an exciting "peach-pit" passing experience for me.  We collected the second runnings that sparged for roughly 20 minutes and ended up with roughly 735 gallons pre-boil with a pre-boil gravity of 1.055+0.008 @117F, or 1.063. After a very coordinated 60 minute boil with RR Reserve on an 80 minute boil, we ended up with OG 1.076+0.000@ 66F with no additional LME or grain added. This gyle had 2oz of Cluster at 60 minutes but no lactose addition. Hopefully it turns out to be less roasty than the father brew but we're also adding 16oz of maple syrup to thin it out and give it a potentially sweeter body in a few days. And so Reinke's has an offspring....