Shut up about Barclay Perkins - Parti-gyling in the 1950s
Visit the Shut up about Barclay Perkins site
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
More...
