Thursday 18 July 2019

Parti-gyling in the 1950s

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
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
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.


Rob said...

What is the OG of 1002.8? That is only 3.5 bbl total between the two beets.

Is that water with some sugar added to it?

Anonymous said...

I wonder if the extremely thin 02 was a proper partigyle, or if they were just saving the liquid that came from washing up....

Ron Pattinson said...

The very weak wort was from the hop sparge.