Monkey See , Monkey Brew

Wednesday, 10 April 2019

PETER WALKER & Sons (Warrington & Burton) Ltd X X BITTER 1891

Peter Walker & Sons Ltd
The Brewery 
Dallam Lane 
Warrington
Lancashire 

                                                                           X   X  
                                                          Friday 3 Rd Novermber 1891

                                                                      Brew No : 3823
Original Gravity : 1.059  Racking Gravity : 1.012  Final Gravity : 1.009 I B U :  38   A  B  V : 6.5 %


                                                                           MALT
Chevalier Pale Ale Malt                                                                               23 . 5 %
Plumage Archer / Maris Otter Pale Ale Malt                                               23 . 5 %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                           38.75 %
Amber Malt                                                                                                     4.25 %
Flaked Maize                                                                                                 10      %
                                                                     MASHING 
Liquor Profile : Medium Level of Burtonisation .
      Thoroughly warm the Mash Tun at goods in with boiling liquor to 1 - 1.5 " above the plates / filter bed at Goods In , then mash in as follows .
 1   St Mash Heat : 66.25 c At Goods In - 120 minutes @ 2.250 L/Kg 
 2 Nd Mash Heat : 70 c At - 120 - 160 @ 1.880 L/Kg 
At Taps , slowly open the mash tun valve and return any turbid 1 st runnings over the top of the mash and continue doing so until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
SPARGING : At Taps ( Clear Wort ) + 5 / 10 and at 80 c  at 1.975 L/Kg , until a last gravity runnings of 1.006 .

Liquor back to required copper volume with LIQUOR , not low gravity wort .

To Produce   X   Litres of Wort @ 1.043 .


                                                                     SUGARS
No 1 Invert Sugar                                                                    28.75 % - 1.017
No 2 Invert Sugar                                                                      5.75 % - 1.003.5
                       
                                                                     COPPER 
A 1.75 hour boil on hops , 2 hours in total ; ( a 1/4 hr condensing boil 1 st ) . Add the Hops as follows : 1 St Charge @ L/off - 105 ,  2  Nd @ @ L/off - 50 and the third at Let Off - 30 - 25 minutes .
At Let off - 40 , liquor back and add the No 1 Invert Sugars @ L/off  - 25 - 30 ; boil for a further 10 minutes before making any final gravity adjustments to 1.054.25 and add the No 2 Invert @ L/off - 15 , and the Copper Finings at Let Off - 10 minutes .
Stand the copper 1/2 hour at Let Off before cooling to pitching heat and sending to the Hop Back for a half hour stand , then cast to the Fermenting Vessel .

                                                                        HOPS
1 St  Charge : Goldings ( Stale / Old @ 3 % a/a MAX )   10 ibu             @   1.043.5
2 Nd Charge : French Fuggles 8 ibu , Brewer`s Gold 10 ibu                          1.049
3 Rd Charge : Goldings 5 ibu ,  Keyworth Mid Season 5 ibu                         1.059
HOP BACK : Goldings @ 4 % , Saaz / Hallertau @ 6 %

Racking Hops : French Fuggles 7 g , Goldings 4 g , Brewer`s Gold  2 g PER 25 Litres Racked Down.

                                                                         YEAST
Pitch A LIVE / BARM OR ACTIVE STARTER of the following types of yeast strain , the Burton On Trent type at the first pitch .    Burton on Trent           @ 1.75 g / Litre
                                                Yorkshire Square Type @ 1.75 g / Litre      @ 15 c .
Pitch the Yorkshire Square type of yeast at + 24 hours ( see * below) and Rouse at pitching + 12 and at every 8 hours until marked X --- X as below .

                                                                  ATTENUATION
DAY   Hour      Heat    Gravity        REMARKS
   1       Pitch       15         1.059
              + 14      15.5      1.058    Rouse and Pitch 2 Nd Strain ( YORKS Sq  and drop + 6 hrs later )
   2        Noon     16.75     1.049
                  E       17.5      1.045
   3          M         19         1.036
               E          18.5      1.030 
   4          M         18.5      1.027
               E          20.5      1.022
  5           M         19          1.018         X --- X @ 1.016 
               E          15.5       1.015    
   6          M         15          1.015     To Settler 
-------------------------------------------------
   8          M        13.5       1.012.25 
               E          14.25    1.012       Draught Racking Gravity         
  
Rack on hops as above , then stand for a period of 1 week at  13.5 - 14 c before cellaring for 3 - 6 weeks at 12 c , then a further 1 month at 8 c ; add the barrel finings and roll well and stillage for 1 week before venting , allow 24 hours to condition before tapping , then allow a further 24 hours before Q.C !! .
Bottling : At the Settler Gravity point , let to a C.V on Hops @ + 2 - 4 g on each variety , then cool to 12 - 13 c and mature until at 1.009.75 , then cool to 8 c and transfer to a bottling barrel and at 1.009 , prime up with Candy Cane by 1.001.25 and by Malt Extract by 1.001 . Bottle @ 14.25 c @ 1.011 and stand for 5 - 6 days @ 14 c before cellaring for 1 month at 12 c , then an optional 1 @ 8 - 10 c before quality controll !! .

Cheers All ,

Edd The Brew

With thanks to Liverpool Museums & Galleries for the excerpts from Peter Walker & Sons Illustrated , and to the Labologist Keith Osbourne for the label photo`s . 

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