Monkey See , Monkey Brew

Tuesday, 14 May 2019

PETER WALKER & SONS : P . A (Pale Ale ) 1895

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

                                                                    PALE  ALE  
                                                  Wednesday 30 Th January 1895
                                                                 Brew No  :   269


Original Gravity:1.056.25 Racking Gravity:1.012 Final Gravity:1.009 I B U:54  A B V:6.75 - 7 %

                                                                    MALT
Chevalier Pale Ale Malt                                                                    42  %
Plumage Archer Pale Ale Malt                                                          23  %
Irish Ale Malt /  Barrett`s / Joe White Pale Ale @ 6.5 ebc               20  %
Amber Malt                                                                                          5  %
Flaked Maize                                                                                      10  %


                                                                 MASHING 
A Burton On Trent Liquor Profile .
Thoroughly warm the mash tun with Boiling Liquor prior to mashing in , to 1 - 1.5 " above the plates/ filter bed , then mash in as follows .
1  St Mash Heat : 65.5 c @ Goods In - + 120 Minutes @ 2.195 L/kg
2 Nd Mash Heat : 70 c    @ + 120 Minutes - + 165 Mins @ 2.490 L/kg
3 Rd Mash Heat : 70 c    @  + 165 - + 195 @ 1.950 L/kg
At Taps ( + 195 Minutes ) , slowly open the Mash Tun valve and return any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper.

To Produce X Litres of Wort ( See Copper Notes )
                                                                   SUGARS
Glucose                                                                             17  % = as follows ;
( See Copper Notes ) : Glucose 1.009.5 @ Let Off - 35
The Next addition should be at Let off - 8 - 5 Minutes = 1.009.5


                                                                   COPPER
At the staet of the boil , adjust the gravity of Wort in the copper to 1.034 , then a  2 1/2 Hour boil , Hops Charged thus : 1 St : @ L/off - 120 , 2 Nd : @ L/off - 80 , 3 Rd : @ L/off - 30 - 25 Mins.
At Let off - 35 , liquor back to 1.042 and add the 1 St Sugar charge to bring up to 1.051.5 , then add the 3 Rd Hops . At Let Off - 15 , Liquor Back to 1.045 and add the copper finings at L/off - 10 Mins , then the final sugar charge @ L/off - 8 - 5 mins .  Stand the copper 1/2 hour at let off before cooling to pitching heat and casting Hop Back for a Half Hour stand , then send to the Fermenting Vessel .

                                                                    HOPS 
First Charge : AGED / STALE HOPS @ 3 % a/a Max
East Kent Goldings  4 , Brewer`s Gold 3 IBU   @ 1.036
East Kent Goldings ( New / Recent Crop ) : 7 IBU @ 1.037.5
Second Charge : New Crop / Recent
Goldings 14 , Tettnang 6 IBU @ : 1.043
Third Charge :
French Fuggles 10 , Goldings 10 IBU @ : 1.052 - 1.051.5
HOP BACK : As a % of the whole of the copper hops weight : Goldings 6 % Tettnang 4 %
Racking Hops :    PER 25 LITRES OF HOMEBREW RACKED DOWN
Goldings 5.5 g , Hallertau 5 g


                                                                YEAST
Pitch a LIVE BARM / ACTIVE STARTER of a BURTON ON TRENT type yeast strain , at 4.2 g / L,
at 15.25 c and rouse @ Pitch + 12 and at every eight hours until marked X --- X Below .
Drop to vessels as directed in the Remarks column .
     
                                                             ATTENUATION
DAY    Hour      Heat       Gravity         REMARKS 
   1           P        15.25       1.056.25 
   2           M       16.25       1.055.5
                E        16.75        1.053     Drop to a second F.V & Rouse after + 12 hrs .
   3          M        17.25        1.048
               E         19.25        1.040
   4         M         19.75        1.035
             M 11     19.5          1.030
              E          19.5          1.021            x --- x @ 1.018.5
   5         M         16.5          1.015.25     X  @ 1.017 =  To Bottling C.V/Barrel as below only .
              E          16.5          1.013.25   
   6         M         16             1.013.25
              E          15.75        1.012.75
   7         M         15.5          1.012.5
   8         M         15.5          1.012.25
   9         M         14.5           1.012
              E          14              1.012
At the end of primary fermentation , put into barrels etc ON HOPS AS ABOVE , and stand at 14 c for 1 week , release any excess pressure and cellar for 1 month at 10 - 12 c before adding the barrel finings and rolling well , stillage for 1 - 2 WEEKS ( @ 12 c ) before venting , allow to condition for 24 - 36 hours before Tapping , then allow a further 1 day or so to settle before drawing off a draught of genuine contentment and enjoying a bit of Well Earned Q. C .
                                                                      BOTTLING
As directed above , let any bottled version into a C.V ON HOPS as above @ + 5 g on each variety and stand at 14 c for 1 week before releasing pressure and cellaring at 12 c until at 1.013.75, then stillage for 1 - 2 weeks and allow the temperature to rise to 14 c - 24 hours before bottling ; at 1.011.5 at 14 .5 c and stand 1 week before cellaring for 1 month at 12 c bwfore Q.C .

Cheers All , and Happy Mashing !

Edd The Brew
Images courtesy of Keith Osbourne ( Labels ) and Liverpool Museums & Galleries
( Walker & Sons Illustrated Pub Ca 1904 - 5 by the brewery )

No comments:

Post a Comment

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