Parti-gyle Math or Diluting Big Wort to Brew Smaller Beers
Posted: Wed Mar 06, 2024 3:52 pm
As an interesting topic for the club educator: how about walking us through parti-gyle math?
Here is the scenario:
Rob Eger, John Krupka, and me are contemplating a big mash of Vienna lager on my 15 gallon keggle mash tun. I have not tried brewing that much wort on this system and Rob suggested we make a strong wort, then dilute it to get three shares' worth of wort out of it. I remember reading about parti-gyle brewing a while back and the article explained how the brewers mathematically calculate how to blend runnings in order to end up with X volume of wort at a specific gravity. That sounds applicable to this application but since I never could get my mind around the math involved, it was suggested this might be a good education topic.
So...care to take a stab at it? (Or anyone else for that matter?)
Here is the scenario:
Rob Eger, John Krupka, and me are contemplating a big mash of Vienna lager on my 15 gallon keggle mash tun. I have not tried brewing that much wort on this system and Rob suggested we make a strong wort, then dilute it to get three shares' worth of wort out of it. I remember reading about parti-gyle brewing a while back and the article explained how the brewers mathematically calculate how to blend runnings in order to end up with X volume of wort at a specific gravity. That sounds applicable to this application but since I never could get my mind around the math involved, it was suggested this might be a good education topic.
So...care to take a stab at it? (Or anyone else for that matter?)