Monkey See , Monkey Brew

Sunday, 21 July 2019

PETER WALKER & Sons ( WARRINGTON & BURTON ) Ltd : ` D ` PALE ALE 1916

Peter Walker & Sons ,
The Brewery
 Dallam Lane
 Warrington
Lancashire
                 
   
                                                                         Pale Ale “ D “
                                                            Friday 20 Th October 1916         
                                                                     Brew No : 1635
                     Original Gravity: 1.056.5 Racking Gravity: 1.011.5 Final Gravity: 1.009
                                               I B U : 38                         A B V : 5.5 %
                                             
                                                                       MALT
Plumage Archer Pale Ale Malt                                                                    45 %
Irish Ale Malt / Barrett`s Burston Pale / Joe White Pale @ 6.5 ebc           65 %

                                                                 MASHING
Use a Burton on Trent Brewing 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 : 67.25 c At Goods In - + 120 Minutes @ 2.685 L/Kg
2 Nd Mash Heat : 69 c At + 120 - + 150 Minutes @ 2.990 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 and Boil for ½ hour before the first hops are added .
                                                                 SPARGING
Sparge at Taps + 10 Minutes and at 71 c and at a Ratio of 2.005 L/Kg and until a last runnings gravity of 1.002.75 .
To give X Litres of Wort @ 1.038 .
                                                                    SUGAR
No 3 Invert Sugar                                                     8 % - 1.004
                                               

                                                                   COPPER
A 2 ½ Hour Boil , ON HOPS FOR 120 Minutes , First Charge @ Let Off -120; Second Hops @ Let Off – 55 and a Third @ Let Off – 30 .                                                 
At Let Off – 20 , add the No 3 Sugars and @ L/Off – 12 , make a Gravity Adjustment to 1.054.75 by adding brewing liquor ( Boiled ¼ hr MINIMUM) , then add the copper finings @ L/off – 10 and stand for ½ hour at Let Off , at 150 Minutes , Then cool to pitching heat before casting to the Hop Back for a Half Hour Stand .
                                                                        HOPS
First Hop Charge :  @ 1.040
French Fuggles  7 IBU  ,  Goldings 7 IBU
Second Hop Charge : @ 1.045
French Fuggles   14 IBU
Third Hop Charge : @ 1.049
Goldings 16 IBU
HOP BACK : All weights of the Hop Back additions should be calculated on the weight of the whole of the hops added to the copper                                                 
  ( 1St , 2Nd & 3Rd Charges)  : French Fuggles @ 8 %
RACKING HOPS : Goldings 6 g Keyworth Mid Season 4 g  PER  25 Litres of Homebrew

                                                                    YEAST
Pitch with a LIVE BARM / ACTIVE STARTER , of a BURTON ON TRENT type yeast strain @ 4.9 – 5 g Per Barrel Litre of Wort pitched into at 14.75 c .                         
  Rouse at Pitch + 12 and at every eight – ten hours until marked X --- X as below
   


                                           ATTENUATION PROFILE 
DAY     Hour    Heat       Gravity                                 REMARKS
   1           P       14.75         1.056.5
  2           M6    14.25          1.055.5
               E6     15.5            1.054.25
  3          M6     16.5            1.048.5
              E6      17.75          1.042   
              E 11                      1.034.75
  4         M6      19.5            1.031.5     X --- X @ 1.025
             E5        18              1.023   Drop TO 2 Nd Vessel @ 1.023
 DROP TO A C.V ON HOPS @ 1.019   ( Bottled Version Only )
  5         M6       16.5           1.015.5
             E5        15.5           1.012.75
 6         M6        14.5          1.012.5
           E5           15             1.012
           E 10        14.25        1.011.5
7        M6           14             1.011.5
          E6            14             1.011.5   RACK TO CONTAINERS ( LIVE) ON HOPS AS ABOVE , then stand at racking heat for 4 – 6 days , then cellar for 1 Month at 10 c – 12 c before adding finings and rolling well ; stillage for 4 days before venting , then Tap + 24 hours later , allow 24 – 36 hours to condition before Q.C !!
BOTTLE CONDITIONED : From C.V To the Bottling Tank @ 1.013 @ 13 c , then allow to settle for 36 hours before cjhecking the gravity , and prime up to 1.000.5 above the draught racking gravity with Candy Cane Sugar solution ,  and bottle @ 14.5 c @ 1.011.25 and stand 1 week @ 13.5 – 14 c before cellaring for 1 month then q.c .

Cheers All , And Happy Mashing ,

Edd

With thanks to the Labologist`s Society for theLabel photos  and , to Liverpool Museums & Libraries for the illustrations from Peter Walker & Sons Illustrated .

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