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18-07-2019, 07:17
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/07/parti-gyling-in-1950s.html)
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A technique much-beloved of UK breweries, for a whole variety of reasons. The most obvious being efficiency. It was a way of using every last drop of wort.
Parti-gyling was also a very convenient and economical way of producing low-volume beers. Fullers, for example, with a brew length of 200-300 barrels, produced OBE, their Burton Ale, in batches as small as 10 barrels. This was only possible because it was parti-gyled with a much larger quantity of Mild Ale.
Here’s an example of one of those Fullers parti-gyles of OBE with Mild:
1958 Fullers OBE
barrels
OG
21.75
1059.5
4.25
1013.1
1.25
1002.8
27.25
1049.6
Source:
Fullers brewing record held at the brewery
1958 Fullers Hock
barrels
OG
79.25
1059.5
117.5
1013.1
2.25
1002.8
199
1031.4
Source:
Fullers brewing record held at the brewery
The three worts were hopped and boiled separately then blended post-boil to hit the required volumes and gravity for the two beers.
In Scotland, virtually everything was parti-gyled. Most breweries had a single recipe from which they produced three separate Pale Ales (60/-, 70/- and 80/-) and a Strong Ale.
This is an exceprt from my excellent book on brewing after WW II.
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
More... (http://barclayperkins.blogspot.com/2019/07/parti-gyling-in-1950s.html)
https://1.bp.blogspot.com/-o40YlZDHXWk/XS4R86RiHNI/AAAAAAAAgt4/11Mz0I5UweIBxKI6UjIpILoaveNRsjOsQCLcBGAs/s400/Fullers_Old_Harry_Extra_Brown_Ale_1958.jpg (https://1.bp.blogspot.com/-o40YlZDHXWk/XS4R86RiHNI/AAAAAAAAgt4/11Mz0I5UweIBxKI6UjIpILoaveNRsjOsQCLcBGAs/s1600/Fullers_Old_Harry_Extra_Brown_Ale_1958.jpg)
A technique much-beloved of UK breweries, for a whole variety of reasons. The most obvious being efficiency. It was a way of using every last drop of wort.
Parti-gyling was also a very convenient and economical way of producing low-volume beers. Fullers, for example, with a brew length of 200-300 barrels, produced OBE, their Burton Ale, in batches as small as 10 barrels. This was only possible because it was parti-gyled with a much larger quantity of Mild Ale.
Here’s an example of one of those Fullers parti-gyles of OBE with Mild:
1958 Fullers OBE
barrels
OG
21.75
1059.5
4.25
1013.1
1.25
1002.8
27.25
1049.6
Source:
Fullers brewing record held at the brewery
1958 Fullers Hock
barrels
OG
79.25
1059.5
117.5
1013.1
2.25
1002.8
199
1031.4
Source:
Fullers brewing record held at the brewery
The three worts were hopped and boiled separately then blended post-boil to hit the required volumes and gravity for the two beers.
In Scotland, virtually everything was parti-gyled. Most breweries had a single recipe from which they produced three separate Pale Ales (60/-, 70/- and 80/-) and a Strong Ale.
This is an exceprt from my excellent book on brewing after WW II.
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
More... (http://barclayperkins.blogspot.com/2019/07/parti-gyling-in-1950s.html)