Monkey See , Monkey Brew

Saturday, 23 February 2019

WALKER`S of WARRINGTON X X X 1892

Peter Walker & Sons (Warrington & Burton) Ltd
The Brewery
Dallam Lane
Warrington
Lancashire

X X X  ( Pale Ale )      Monday 11 Th January 1892     Brew No   :   89


Original Gravity : 1.069  Racking Gravity : 1.013  Final Gravity : 1.010  IBU : 48   A.B.V : 7.75 %

                                                                         MALT
Chevalier Pale Ale                                                                                                100   %

                                                                     MASHING
A Burton on Trent Liquor profile .
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5" above the plates / filter and mash in as follows ;
1  St  Mash Heat : 67.75 c @  Goods In - + 120 minutes at 2.415 L/Kg
2 Nd Mash Heat : 70  c     @  + 120 - + 160  minutes , at 1.880 L/Kg
At taps , slowly open the valve on the mash tun , and pour any turbid 1 st runnings from the M/Tun over the top of the mash ; and continue doing so until a BRIGHT AND CLEAR WORT is running with consistency , then send to the copper .
SPARGING : SLOWLY ; At Taps ( @ Clear Wort ) + 10  until an estimated last runnings gravity of Ca 1.003.5 - 4  RATIO : 2.415 L/Kg @ 80 c

To Produce  X   Litres of Wort @ 1.038 - 1.039
                                           
                         
                                           
                                                                    SUGARS
No 1 Invert Sugar                                                                                 17.75 % / 1.012.25
                           
                                                                        COPPER
A 2 hour boil ,( 1 St 3/4 hours of the boil SHARP / HARD ) , with the first Hop charge @ L/ o - 105 , 2 Nd @ L/ o - 80 , 3 Rd @ L/ o - 25-30
     At Let off - 35 , liquor back to 1.055 and add the Sugars ,adding the third hop charge at L/ o - 25 minutes .  Add the copper finings at Let Off - 10 minutes , when gravity should be adjusted to 1.067.5 by liquoring back as appropriate . Stand 1/2 hour @ Let Off ( 120 mins) then cool to pitching heat before sending to the Hop Back for a 1/2 - 3/4 hour stand , then cast to the F.V .

                                                                           HOPS
1  St Charge  :  ( Very Old / Stale @ 2.8 % a/a MAX)
Goldings   8  IBU   , Fuggles  8 IBU  @  1.040

2  Nd Charge  : Recent Crop
Goldings   10 IBU  ,  Keyworth Mid Season  12  IBU   : @ 1.046

3  Rd Charge : Recent Crop
Goldings   6  IBU    , Saaz / Hallertau / Strisselspalt Etc : 4  IBU  @ : 1.067.5 - 1.068

HOP BACK ADDITIONS : ( As a % of the whole weight of the bittering hop charges)                                                                          Keyworth Mid Season   @ 8  %
                                                  Hallertau / Saaz etc   @   4 %
RACKING HOPS  : ( On 25 Litres )
                                  Goldings   10 g  , Hallertau  5 g  Keyworth M/S 15 g

                                                                  YEAST
Pitch  3.25 g per barrel litre pitched ; of a LIVE BARM / ACTIVE YEAST STARTER , of the following : A YORKSHIRE SQUARE TYPE Yeast Strain @ 15.5 c and rouse at Pitching + 6 and at + 12 and at + 18 before dropping to a second F.V @ 1.065 , THEN ROUSE AT +12 hours and at every 8 - 10 hours until 1.021 .


                                                      ATTENUATION
DAY      Hour     Heat      Gravity               REMARKS
   1           P         15.5         1.069     
   2          M         16           1.065          Drop to 2 Nd F.V
               E          16.5        1.060
   3         M          17.5        1.052
              E           18.5        1.039
   4         M          19           1.026   Skim & Last Rouse (Bottled Version Only)
              E           16.5        1.021    SKIM & To SETTLER  OR , To the C.V(Bottled only), Last rouse
   5         M          15           1.015     On DRAUGHT @ 1.016.5 .
              E           14.5        1.013.5
   6        M           13.5        1.013.25
             E             13           1.013         TO RACKING ( Draught ) VESSEL @ 14 C

XXXXXXXXXXXXXXXXXXXXXXXXX
 
    8       M           14           1.010 
           NOON      14          1.013.25
             EVE       14.25      1.013           Rack to Draught Casks 
After 1.003 loss in the settler , transfer to another vessel and cool as above , allow a minimum of 24 hours in the Racking Vessel before priming up with No 1 Invert Sugar by 1.003.25 .
RACK ON HOPS AS ABOVE @ 1.013 and stand at 14 c for 4 - 5 days before cellaring for 1 month at 12 - 13 c , then 1 - 2 months at 8 - 10 c before adding any barrel finings and rolling well , Stillage 1 week ( @ 12 c ) before broaching and allow 24 - 36 hours to condition before drinking and enjoying.


                                                            BOTTLING 
Take from the Main F.V @ 1.020 and cool to 12 c , allow 2 days @ 12 c before running to a maturation vessel , ON HOPS @ + 5 g   above the rate given above ( Each Variety) , then mature at 13 c until at 1.014.5 and allow the temperature to 14.5 c and stillage for bottling whilst allowing the temp to rise . Bottle at 1.013 @ 14.0 - 14.5 c and stand for 1 week @ 13.5 - 14 c before cellaring for 1 month at 12 c and  1 - 1.5 at 8 - 10 c before opening and Quality Controling !! 


                                        Label Photographs courtesy &  Keith Osborne                                              
Illustrations from Walker & Sons (Illustrated)
C  : Liverpool Museums & Galeries         










2 comments:

  1. X ales were milds. XXX would be an extra special mild. Pale ales were given the letter code PA.

    ReplyDelete
  2. Kevin ,
    Sorry , that`s just not true ; There`s NO universal quality mark system to identify beer types ; I`ve seen quite a few different breweries use the X ( And Multiples thereof ) as QUALITY MARKS for all sorts of beers , from as you say Mild Ales ( Henry Bentley & Co ) to Bitter Beers
    ( Charles Rose & Co , Walker`s of Warrington , Henry Bentley & Co ) and even Stouts ( Drybrough`s of Edinburgh 1906 - 10 ) and ,
    Porters ( Walker`s of Warrington ); And Marston Thompson & Evershed were , using a P XXX ,P XX , P X for their Pale Ales in the 1940 `s .
    In general the Letter Code system was , I`ve found a Burton On Trent Useage / Quality Mark system and , to make matters even more confusing They used D ( Allsopp`s 1935 , E ( Walker`s 1905 ) and other variants / Letter Marks as Identifiers of type .
    The use of P.A I`ve found either means a Pale ale ( Walker`s 1895), or a Pale Bitter Beer / Session IPA < 4.5 - 5 % ABV .
    Allsopp`s of Burton ( 1935 ) were , using both D , and J.B to denote their top class Pale Ales , with the IPA in the Brewing Records being a Session Bitter !! .

    Best Regards ,
    Edd

    ReplyDelete

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