Monkey See , Monkey Brew

Sunday, 20 January 2019

Peter Walker & Sons I P A 1905







Label photo ,courtesy of Keith Osborne & The Labologists Society
Illustrations from Walker`s Warrington Ales (Illustrated) 
(Pub By The Brewery Ca 1904) 
C Liverpool Museums & Galeries

Brewed at Dallam Lane , 
Tuesday 2Nd May 1905 Brew No 1455

Original Gravity :  1.062    
Racking Gravity : 1.010.25    
Final Gravity : 1.007
                           MALT
Chevalier Pale Ale Malt                                                                   3.060 Kg
Plumage Archer Pale Ale Malt                                                       1.205 Kg
Barrett`s / Joe White Pale Ale @ 6.5 EBC                                       1.810 Kg



                         MASHING
BURTONISE ALL BREWING LIQUOR
Thoroughly warm the mash tun with boiling water to 1 – 1 ½ “ above the plates / mash filter bed , and mash as follows 
1St  Mash Heat : 68.75 C at goods in until + 120 at 2.445 L/Kg                                    

 2Nd Mash Heat : 70 C at + 120 - + 200 at 2.990 L/Kg                                                      
 At + 200 , slowly open the taps to draw off the turbid 1St runnings from the mash tun and SLOWLY RETURN OVER THE TOP OF THE MASH , and once a TOTALLY BRIGHT , CLEAR WORT IS RUNNING , send to the copper .
                         SPARGING
Sparge from Taps + 10 - + 15 minutes , and at 2.145 L/Kg  @ 71 C ; and until a last runnings gravity of 1.003.


 
                          COPPER  
(2 ½ hour total boil time)
The gravity at copper up should be 1.046 , (with  28.5 litres in the copper ) @ 1StCharge . Boil sharply for ½ hour to condense the gravity to 1.048 , then add the first hop charge 
2Nd Charge @ + 65 ,at 1.053; with the third charge at +120 minutes, at 1.060.                                                                                                                                             At +135 , add 15 g of copper finings and then let off the boil at + 150 Minutes and stand the copper ½ hour before cooling to pitching heat .                                                                                                                      
HOPS :    
1St Charge : (AGED/ 2YR OLD HOPS) @ 3.5 % a/a
       East Kent Goldings : 38 g ;
 Fuggles : 38 g ; Goldings : 19 g

 @ 26.5 L 2Nd Charge : 
East Kent Goldings :14 g ; Fuggles : 5 g ; Goldings : 3g

 @ 24.5 L 3Rd Charge : Goldings : 17 g ; Barmling Cross : 5 g .

RACKING HOPS :
DRAUGHT    :           
Goldings @ 5 g , Hallertau Heresbrucker @ 3g on 23.5 L

BOTTLED :                      @ 6g                                        @ 4g on 23.5 L  


                    YEAST & PITCHING
Pitch 1 ½ Lbs per barrel ( 4.2 g/ Brl Litre in F.V) AT 15 ¼ C of the following Yeast Stains ; as A LIVE BARM / ACTIVE STARTER .
White Labs : WLP 023 Burton
Wye Yeast : 1203-PC Burton Ale Yeast Blend 




               ATTENUATION PROFILE
Day 1 :            15.25 c @ 1.062            Rouse @ Pitch + 12 hours and at every 8 hours until 1.017°
Day 2 :            16.5 c   @ 1.059             
Day 3 M6 :     17.5 c @ 1.052.75
           E5  :     19.5 c @ 1.045
Day 4 M6 :      20.5 c @ 1.031.5
           E5 :      19.25 c @ 1.024
Day 5 : M6 :   19 c @ 1.019
             E5 :    15.5 c @ 1.015
Day 6 M7 :     15 c @ 1.012.75
           E5 :      14.5 c @ 1.012.25   Drop to second F.V / SETTLER
Day 7 M6 :      14 c @ 1.011.5
NOON- 3Pm : 14 c @ 1.011
          E 10 :    14.5 c @ 1.010.25
          DRAUGHT CONSUMPTION
Rack to containers at 1.010.25 , at 14.5 c ,adding the racking hops ; and stand for 1 – 2 weeks before cellaring for 1 ½ months at 12 C , then one month at 8 – 10 C before adding the barrel finings and roll well , then stillage and condition at 12 C for 56 – 92 hours before Venting and Tapping , then condition for 48 hours @ 12 C before drinking and enjoying! .
                       BOTTLING
For bottling , take from the F.V @ Drop point and cool to 13 C , add racking hops and condition until at 1.010.25 , then bottle and stand for 1 week before cellaring for 1 ½ months at 12 C , then 1 Month @ 8 C before drinking and enjoying !!


Modern Equivalent / Suggestion :
The truly delectable India Ale, from,
Samuel Smith's of Tadcaster!
(Images courtesy of Samuel Smith Ltd)







                                                                             

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