Thursday, 14 February 2019

X X X X PORTER 1891

Peter Walker & Sons
X X X X     Porter  Thursday 12 Th November 1891


Brew No : 3927      A.B.V : 9 % +   I B U : 48
Original Gravity : 1.066.5  Settler Gravity : 1.016 Racking Gravity : 1.013.5 Final Gravity : 1.009



                                                                     MALT
Irish Ale Malt / Barrett`s - Joe White Pale Ale @ 6.5 ebc                      18.25  %
Weyermann Vienna Malt                                                                         17       %
Chevalier Pale Ale Malt                                                                          38       %
Roast Barley                                                                                              9.5    %
Amber Malt                                                                                               7.25  %
Flaked Maize                                                                                            10      %

                                                                SUGARS
No 1 Invert Block                                                                 27.5  %  - 1.018.25
No 2 Invert Block                                                                   5     %  - 1.003.5

Caramel @  0.174 g per Litre (25 - 50 L ) 0.172 g /L 50 L +

                                                             MASHING
BREWING LIQUOR : Soft Liquor , Mild Ale / Stout Liquor Profile.
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed , and then mash in as follows .
1 St   Mash Heat : 69.5     / 157    F @ Goods In until + 120 Minutes , at 2.405 L/Kg
2 Nd Mash Heat  : 69.75  / 157.5 F @  + 120 - + 155/160 Minutes , at 2.045 L/Kg
At Taps (@ + 160 Mins ) , SLOWLY open the valve on the mash tun , and then SLOWLY rturn any turbid 1 St runnings over the top of the mash ; until a clear and bright wort is running with consistency , then allow to the copper .
                                                           SPARGING
TEMPERATURE :  176 F -80 C @ Taps + 5/10 after clear wort is running , at 2.145 L/Kg until an estimated last runnings gravity of 1.006 .



                                                             COPPER
A 1 3/4 Hour boil on hops , with a 10 - 15 minute boil before 1 st charge = 1:55 - 2 hour boil in total .
1  St  Hop Charge @ L/ off - 105 mins at 1.056  , 2 Nd Charge @ L/off - 60 ,
3 Rd Charge @ L/off - 25 Minutes at 1.065 .
Liquor back to 1.046.5 at L/Off - 30 and add the No 1 Invert Sugar , then @ L/off - 25 add the 3Rd Hop Charge . Liquor back to 1.062.5 at Let Off - 15 minutes and add the No 2 Invert Sugar , add the copper finings at Let Off - 10 minutes , and Liquor back as required to 1.065.75 at Let Off and add the Caramel charge . Stand 1/2 hour at Let Off before cooling to pitching heat and sending to the hop back for a 1/2 - 3/4 hour stand , before letting into an F.v .
                                                                  HOPS 
1  St Charge : ( VERY OLD / STALE HOPS @ an assumed 1.25 % a/a   
Fuggles   9 IBU    Goldings  9 IBU
2 Nd Charge : French Fuggles   12  IBU  Keyworth Mid Season  8 IBU
3  Rd Charge : Goldings  4  Saaz  4  Brewer`s Gold  2 
HOP BACK ADDITIONS : 2 % Each of the following , expressed as a % of the total weight of the bittering hop charge ; Keyworth Mid Season 2 % , Goldings 4 % Brewer`s Gold 2 % Saaz 2 %

                                                            YEAST  &  PITCHING
Pitch with an ACTIVE BARM / WORKING YEAST STARTER at 15 c / 59 f of the following , and ROUSE at pitching + 6 - 8 hours and until 1.017 .
STRAIN PITCHING RATES : Yorkshire Square Type : 2.75 g/L Burton On Trent Type : 2 g/L

                                                          ATTENUATION PROFILE
DAY    Hour  Heat      Gravity        REMARKS 
   1           P       15       1.066.5 
   2           m      16       1.064
                e       16       1.064
   3           m      17.25  1.056
   4           m      18.5    1.045
   5           m      18       1.032
                e       17.75  1.028
   6           m      16.5    1.018.5
                e       15.5    1.016       TO THE SETTLER .
   7            e      14       1.014
   
   8            n      13.5    1.013.5
    9           n      13.5    1.013.5

At 1.013.5 , rack to the container of your choice , and stand for 1 - 2 weeks at 13 - 14 c before cellaring for 1 month at 12 c , then 2 - 3 months at 8 - 10 c . Add the barrel finings and roll well , stillage and allow to settle for 56 - 72 hours before venting and condition for 36 hours @ 12c before drinking and enjoying ! .


BOTTLING : Take from the F.V @ 1.018 and cool to 13 c for X time until at 1.014 , then allow the temperature to rise to 14 - 15 c and bottle at that temp @ 1.013 , stand 1 week @ 14 c before cellaring 1 month @ 12 c ; then  3 months @ 6 - 8 c .

ALL label photos courtesy of  C Keith Osborne & The Labologists Society , Illustrations of Walker`s Dallam Lane Brewery are C Liverpool Museums and Galeries .

2 comments:

  1. Thanks Edd

    Got it on the forum too. I'll let you know how it goes.
    Cheers
    Hambone

    ReplyDelete
  2. Hi Hambone ,
    It`s this beer`s Little Brother that I posted on the forum mate , just working on the Beast @ 47 Lbs gravity recipie !!,
    Cheers
    Edd

    ReplyDelete

Thanks for your coments ; they`l be posted after approval by the blog author.