{"id":1549,"date":"2024-04-11T10:17:35","date_gmt":"2024-04-11T10:17:35","guid":{"rendered":"https:\/\/tdo-beer.com\/?page_id=1549"},"modified":"2026-02-16T13:17:31","modified_gmt":"2026-02-16T13:17:31","slug":"parti-gyle-calculator-instructions","status":"publish","type":"page","link":"https:\/\/tdo-beer.com\/index.php\/parti-gyle-calculator-instructions\/","title":{"rendered":"Partigyle Calculator Instructions"},"content":{"rendered":"
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Partigyle Calculator Instructions<\/h2><\/span><\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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A partigyle brew produces worts of diminishing strength, the first being the strongest and the last, the weakest, known as small beer. Each wort could be combined with others to make beers of defined strength. When all worts were combined the product was known as “entire”. This calculator provides for combinations of five worts and the result of evaporation in boiling and the coolers.<\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n \n \n \"Partigyle\n
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This calculator is primarily for assessing the strength of historic brews, but it can be used for your own brews for simulation or if you want to try out a partigyle brew.<\/p>\n

Fill in the boxes with blue labels.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Malt kg<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Weight of malt in kilograms.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Liquor litres<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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English brewers refer to liquor, not water. Historic recipes use different gallons. Determine the litres of liquor using the\n Gallons to Litres<\/a> calculator. Total amount of liquor to make a given amount of wort takes into account the absorption of the grains and evaporation in boil and coolers. Calculate using the\n Liquor Calculator<\/a>.<\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Extract LDK as is<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Hot water extract defined as litre degrees per kilogram. ‘As is’ includes moisture content. To calculate on a dry basis reduce moisture to 0. If a number of malts are used LDK can be determined by\n weighted averages<\/a>. When simulating historic beers use the value given in the book (to come later).<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Malt\/Liquor Ratio<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Thickness of the mash in litres of wort to kilograms of malt<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Conversion Efficiency<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Extent of the conversion of starch to sugars. For simulating historic beers use 100% and LDK for the year given in the book. When making your own beers adjust according to the efficiency of your system.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Absorption Rate<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Absorption of liquor by malt in litres of liquor per kilogram of malt. The first mash will absorb liquor at this rate. This figure is preset at 1 but may be altered. Historically, brewers reported a range of values, however 1 ltr\/kg\n is close to the average. For your own beers you may find the value to be lower. Some use a value of 0.8 ltr\/kg. My own experience is 0.95 ltr\/kg.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Collected Wort<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Enter the volume of wort collected from the mash.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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% Evaporation in Boil, Coolers etc.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Evaporation in the boil reduces volume and increases the gravity. Historically, brewers also had evaporation from the coolers. Enter the total evaporation percent to find the new volume and specific gravity. The combined evaporation\n can be calculated using the\n <\/a>\n Liquor Calculator<\/a>.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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         Combine Worts<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Worts can be combined in any way at the end of the calculator by selecting the radio buttons.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n \n \n \"Partigyle\n
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A partigyle brew produces worts of diminishing strength, the first being the strongest and the last, the weakest, known as small beer. Each wort could be combined with others to make beers of defined strength. When all worts were combined the product was known as “entire”. This calculator provides for combinations of five worts and the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width-page.php","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-1549","page","type-page","status-publish","hentry"],"yoast_head":"\nParti-gyle calculator instructions. - The Descent of Beer<\/title>\n<meta name=\"description\" content=\"Parti-gyle calculator instructions. 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