Monkey See , Monkey Brew

Tuesday, 1 October 2019

PETER WALKER & SONS : 7 d BROWN STOUT 1919

Peter Walker & Sons
The Brewery
Dallam Lane
Warrington
Lancashire


                                                               BROWN STOUT   7 
                                                                    Brew No : 708                 
                                                           Friday 16 Th May 1919

Original Gravity: 1.044.5 Racking ( Dt ) Grav: 1.015 Bottling Gravity: 1.014.75 Final Gravity: 1.012
                                                               I B U : 32   A B V  : 5 %

                                                                       MALT
Chevalier Pale Ale Malt                                                           85 .5 %
Amber Malt                                                                                5     %
Black Malt                                                                                  9.5  %

                                   
                                                                   MASHING
A Mild Ale Liquor Profile .
Thoroughly warm the mash tun to 1 - 1.5 " above the Plates / Filter Bed  before mashing in as follows;
1  St Mash Heat : 66.5 c At Goods In - + 105 Minutes @ 2.240 L/Kg
2 Nd Mash Heat : 72.25 - 72 c At + 105 - + 210 Minutes @ 3.125 L/Kg
At + 210 , slowly open the mash tun valve and return any Turbid 1 St runnings over the top of the mash , and continue to do so until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .

                                                             SPARGING
At Clear Wort + 10 Mins @ 74 c and at 1.565 L/Kg  , then at 1.003 , stop taps and liquor back to 1.045 in the copper with liquor boiled 1/4 hour MINIMUM .

To Produce X Litres @ 1.045 after Liquor Back .

                                                               SUGARS
No 1 Block Invert @ Let Off - 120 : 6.25 % - 1.002.75
No 4 Block Invert @ Let off - 30 : 6.25 % - 1.002.75
CARAMEL @ 5.5 G Per 25 Litres in the copper of HOMEBREW .
PRIMINGS : A solution of No 1 & 4 Sugars to C.V / Racking Vessel as directed below : 1.002 No 4 ,
1.001.25 No 1 Block .

                                                            COPPER 
A 2  1/2 Hour Boil , On Hops for 2 Hours as follows : 1 St Charge @ Let Off - 120 , 2 Nd @ Let Off - 70 and a Third Charge @ Let Off - 30 Minutes .
At Let Off - 15 , Liquor Back to 1.042 and add the copper finings at Let Off - 10 Minutes , and the caramel @ Let Off - 5 Mins . Stand for 1/2 hour @ Let Off before cooling to pitching heat and casting to the Hop Back for a Half Hour Stand , then send to the F.V .
                                                                 HOPS
1 St Charge @ 1.048 : AGED / OLD Goldings @ 2.5 % a/a MAX = 8 IBU
2 Nd Charge @ 1.052 : French Fuggles 12 IBU
3 Rd Charge ( A )  @ 1.058 : Goldings 3 , Brewer`s Gold 3 IBU
                     ( B )  @  1.060 : East Kent Goldings 6 IBU
HOP BACK : Brewer`s Gold 2 % , East Kents 4 % As a % of the whole of the copper hops weight .

                                                                  YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square Type Yeast Strain =
4.2 g / Litre @ 17 c and rouse @ Pitch + 12 and AT every eight hours , or as required until marked    X --- X as below .


                                                           ATTENUATION
DAY     Hour      Heat    Gravity                        REMARKS 
   1          P           17        1.044.5
   2         M          17.5      1.042
              E           17.5      1.036
   3         M          18.5      1.029
              E           19.25     1.025
   4         M          19.75     1.020
              E           20.25     1.017
  5          M           20         1.016.75
              E            17         1.016.5
  6          M           16         1.016.25
              E            14          1.016     To C . V and Mature until at 1.014 , THEN PRIME AS ABOVE ,
Rack @ 1.015 at 14.5 c
Mature at 14 c ( Draught ) for 1 week before cellaring for 4 weeks at 12 c and 2 - 4 @ 8 - 10 c before adding the barrel finings and roll well , stillage for 1 week before venting and allow 24 - 36 hours to condition @ 12 c before Tapping , then allow 24 - 36 hours to settle and condition before Q.C .


                                                                  BOTTLING 
Condition in a dedicated Bottling M/V and at 13 - 14 c until at 1.013.25 , then Prime Up by 1.003.25 as above and Bottle at 1.014.75 @ 14.5 - 15 c and stand for 1 week @ 12 - 13 c before cellaring for  , 1 Month at 12 c , then 2 - 3 @ 10 c before Q.C and enjoyment .

With thanks to Keith Osbourne for the Label Photos , and to Liverpool Museums and Galeries for the pictures of Walker`s Illustrated .

Cheers All , and Happy Mashing

Edd The Brew



























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