Monkey See , Monkey Brew

Saturday, 23 March 2019

WALKER`S OF WARRINGTON LAGER 1924

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

                                                                     8 d  /  Lager
                                                      Friday 14 Th November 1924
                                                                Brew No : 386


Original Gravity : 1.043.5  C . V Gravity : 1.010.5 Racking Gravity : 1.010 Final Gravity : 1.008.5

I B U  :  34                                                                              A . B . V :  5  %

                                                                       MALT
Chevalier Pale Ale Malt                                                                                       71.75  %
Plumage Archer / Maris Otter Pale Ale Malt                                                       28.25 %

                                                                   MASHING
Brewing Liquor : Burtonise ALL Brewing Liquor
Thoroughly warm the mash tun with Very Hot Liquor to 1 - 1.5 " above the plates / filter bed at Goods In and mash in as follows ;
1  St Mash Heat :  57.25 c At Goods In - + 20 Mins @ 1.075 L/Kg
2 Nd Mash Heat :  61.5  c At + 20 - + 50 Mins @ 1.075 L/Kg
3 Rd Mash Heat :  64     c At + 50 - + 120 Mins @ 1.000 L/Kg
4 Th Mash Heat :  68.25 c At + 120 - + 200 Mins @ 1.075 L/Kg
At Taps , slowly open the Mash Tun valve and return any Turbid 1 St Runnings gently over the top of the mash , until a BRIGHT AND CLEAR WORT is consistently running ; then cast to copper .
SPARGING : At Taps (Clear Wort) + 10 - Last Runnings Gravity of 1.002 @ 71 c @ 2.425 L/Kg

To Produce X Litres of Wort @ 1.030.5 .

                                                                      SUGARS
No 1 Invert Sugar  :   6.25 % @ Copper Up = 1.002.75
                                   3.25 % @ Let Off - 10 = 1.001.5
Candy Cane               3.25 % @ Let Off -  10 = 1.001.5
Glucose Syrup           8.3  %  @ Let Off -  10  = 1.008.5

PRIMINGS : Malt Extract 1.001
                      Candy Cane  1.002

                                                                    COPPER
A 2.25 Hour Boil( Lid / Cover off 1 St 1/2 Hour)  with the Hops charged as follows ;
1St @ L/Off -105 Mins at 1.034
2Nd@ L/Off - 65 Mins at 1.038
3Rd @ L/Off - 30 at 1.040
At Let Off - 15 Minutes , Liquor Back (With Liquor Boiled 1/2 Hr Minimum) to 1.031.5 and add the Sugars at Let Off - 10 and the copper finings after disolving the sugars . Stand the copper 1/2 hour after Let Off @ 135 Minutes before cooling to pitching heat and casting to the F.V .
HOPS : 1 St Charge   : Brewer`s Gold 14 IBU
             2 Nd Charge  : French Fuggles 5 IBU
                                     East Kent Goldings 5 IBU
             3 Rd Charge  : Goldings 5 IBU
                                     Saaz / Hallertau 5 IBU
Racking Hops : 5 g Each of Goldings and Saaz / Hallertau per 25 Litres Racked Down .

                                                                      YEAST
Pitch 4.2 g per barrel litre of a LIVE BARM / ACTIVE STARTER of a BURTON ON TRENT type yeast strain , at 16.5 c and rouse at Pitch + 12 and at + 18 before dropping to a second fermenter as below . Rouse @ Dropping + 12 hours and at every 8 - 10 hours until marked X --- X below .

                                                          ATTENUATION PROFILE 
DAY    Hour   Heat    Gravity      REMARKS
   1          P       16.5    1.043.5 
   2       M 6      17       1.042  1 St Rouse
            E  5      17.5    1.040   Drop to 2 Nd F.V
   3      M  6      18       1.034
          Noon      19       1.030
           E  5       19.5    1.026
   4      M  6      19       1.022
           E   5      18       1.018
   5      M  6      18       1.015  X --- X
           E   5      16.5    1.012
   6     M  6       16       1.010.75
          E   5       14       1.010.5 
   7     M  6       14       1.010.5  To C.V Barrel ON HOPS
At Day 7 , put into a conditioning barrel as above and stand for 1 week at 13 c before cellaring for 1 month at 12 c , then check the gravity and at 1.008.75 , Prime up as given above to 1.010.75 and allow to condition at 12 - 13 c until at 1.010.5 then bottle at 14 c and stand 4 - 5 days before cellaring 1 month at 12 c and 1 at 8 c then Q.C !!


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