Saturday, 27 April 2019

PETER WALKER & Sons ( Warrington & Burton ) Ltd IMPERIAL STOUT 1891

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

                                                                    IMPERIAL STOUT
                                                      Thursday 12 Th November  1891
                                                                BREW No : 3931

                                     Original Gravity: 1.093 Conditioning Vessel  / Vat Grav : 1.034 
                    Racking Gravity : 1.026  Bottling Gravity : 1.022  Final Gravity : 1.019 - 1.018.75
                                                          I B U  :  54               A . B .  :  8 % +

                                                                         MALT
Weyermann Vienna Malt                                                                                                 35   %
Chevalier Pale Ale Malt                                                                                                  35   %
Brown Malt                                                                                                                      12   %
Patent Malt                                                                                                                       12   %
Amber Malt                                                                                                                        6   %
                                               

MASHING
A MILD ALE LIQUOR PROFILE
     Thoroughly warm the mash tun to 1 - 1.5 " above the Plates / Filter Bed , and mash in as follows ;
1 St    Heat : At Goods In - + 105 Minutes @ 65.5 c at 2.015 L/Kg
2 Nd  Heat : At + 105 - + 150 Minutes @ 72.25 c at 1.075 L/Kg 
3 Rd  Heat : At + 150 - + 190 Minutes @ 72.25 c at 1.075 L/Kg 
At Taps  ( + 190 Mins ) , slowly open the valve on the mash tun 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
Sparging should be given at Taps + 10 ( Clear Wort Point ) and SLOWLY , at a ratio of 1.075 L/Kg , and at 88 c , until a Last Runnings Gravity of Ca 1.006  - 1.007.25 .
Copper House ,
Dallam Lane Ca 1904
                                                                          COPPER                                                                           THE WHOLE BOIL SHOULD BE CONDUCTED WITH THE LID OFF UNTIL LET OFF - 10 Minutes for a total Boil Time of 2 1/4 Hours , Hops timed from 1.75 hours ( Let Off - 105 Mins) .
At the start of the boil  , allow a condensing 30 minute boil before the 1 St Hops are added , from a minimum starting in copper gravity of 1.076.5 . At Let Off - 10 minutes , liquor back as required to 1.091 and add the Copper Finings , then at Let off  Stand the copper 1/2 hour and cool to pitching heat after the stand period is over .
                                                                          HOPS                         
1 St Hop Charge @ Let Off - 105 = : Tettnager ( Aged / Old ) @ 3 % a/a Max   8 ibu      at 1.080
                                                            French Fuggles                                           22 ibu
2 Nd Hop Charge @ Let Off - 40  = : Goldings ( Aged / Old )@ 3 % a/a  Max    10 ibu   at 1.085

3 Rd Hop Charge @ Let Off - 25 = : French Fuggles 4 ibu                                                 at  1.091
                                                           Brewer`s Gold   6 ibu
                                                           Goldings            4 ibu 

Fermenting Room ,
Dallam Lane Ca 1904

                                                                      YEAST
                              Use a Good LIVE BARM / ACTIVE STARTER 
 Yorkshire Type  , or Edinburgh Type Yeast strains ; 8.3 g Per Barrel Litre of Wort pitched into ,
at  16 c  and rouse at pitching + 6 hours and at every 6 hours afterwards, dropping to another vessel after 1.005.5 of gravity loss through attenuation ; after dropping , rouse every 6 - 8 hours until 1.055 , THEN AS REQUIRED UNTIL 1.036.5. 
                                                                   ATTENUATION
DAY       Hour     Heat     Gravity           REMARKS
   1   * 1  A.M  P   16        1.093
   ALLOW A FREE RISE IN TEMP UNTIL DAY 4 , TOP Ht @ 21.75 c
   3             E         19         1.058.5
   4             E         21.25     1.038
   5             E         19          1.034
   6             M        19          1.034
                  E         14.25     1.034
   7             M        14.25     1.034   Rack to Maturation Vessel and HOLD @ 13.5 - 14 .25 c 
---------------------------------------------------
At the end of  primary maturation , check the gravity has fallen to 1.026 and put into the second vessel ( Also for draught ) and condition at 13 c until at 1.022 , releasing excess pressure 
ON A REGULAR BASIS ; DO NOT OVER CARBONATE .                
For draught consumption , add the barrel finings and roll well , stillage for 1 month at 12 c before Q.C !! .
                                                                   BOTTLING
Do not add finings to the Bottled portion of this beer , but stillage from the racking from C.V @ 12 c   then at 1.023.5 , allow the temperature to rise to 14.5 c
Bottle at 14.5 c @ 1.022 , then stand the bottles at 14 c for 1 week before 1 month at 12 c , then 6 - 8 at 8 - 10 c , then Q.C .         

Cheers All , and Happy Mashing !

Edd The Brew 

CURRENTLY BREWED BEER RECCOMENDATION   : Samuel Smith`s Imperial Stout ;
Just a superb example of a well brewed traditional Imperial Stout .
                    
                

Images of Sam Smith`s Products : Courtesy of  Samuel Smith Ltd
Label Photo`s courtesy of Keith Osborne 
Illustrations from Walker`s Illustrated C Liverpool Museums & Galleries Collections .

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