Peter Walker & Sons (Warrington & Burton ) Ltd
X X X Porter
Thursday 12 Th November 1891
Brew No : 3925
Original Gravity : 1.060 Racking Gravity : 1.016.5 Final Gravity : 1.013.5 I B U : 36 A B V : 7.5 %
Barrett`s / Joe White Pale Ale @ 6.5 ebc 27.5 %
Chevalier Pale Ale 64 %
Roast Barley 8 %
Crystal Malt 0.5 %
TO PRODUCE X Litres of Wort @ 1.040
No 2 Invert Sugar 34 %
CARAMEL @ 3/4 Oz / Brl - 0.13 g per Litre
A Mild Ale Liquor Profile .Thoroughly warm the mash tun with boiling liquor , to a level 1 - 1.5 " above the filter /plates , then mash in , with a liquor suitable for Mild Ale brewing .
1 St Mash Heat : 69.5 c at goods in - + 120 @ 2.155 L/Kg
2 Nd Mash Heat : 69.75 c at + 120 - + 165 @ 1.925 L/kg
3 Rd Mash Heat : 68.75 c at + 165 - + 205 @ 2.000 L/Kg
At taps , slowly return any turbid 1 St runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is running with consistency , then send to the copper , and run to the copper until a final runnings gravity of 1.006.75 .
At the stage of the copper being full of the charge from the mash tun , and ; IMPORTANTLY the final runnings gravity has been reached , liquor back to your required volume and GRAVITY , with TREATED LIQUOR , NOT WATER .
A 1:05 / 1.75 hour boil , with the hop additions as follows
1 St Charge : @ Let Off - 105 : VERY OLD / STALE
Fuggles @ 4 IBU , Goldings @ 4 IBU (a/a % @ 1.75 % MAX) AT 1.040
2 Nd Charge : @ Let Off - 60 Minutes (NEW HOPS/RECENT CROP)
Goldings : 9 IBU , Fuggles : 9 IBU AT 1.048
3 Rd Charge : @ Let Off - 30 Minutes ( New / Recent Crop)
Goldings : 5 IBU Brewer`s Gold : 5 IBU AT 1.054
At Let off - 15 Minutes , Liquor Back with treated liquor to 1.039 and add the No 2 Invert Sugar ; then 5 minutes later add the copper finings , then the Caramel just before let off of the boil .
Stand the copper 1/2 hour at Let Off and cool to pitching heat before adding the Hop Back additions as below , as a percentage of the total charge weight of bittering hops .
HOP BACK : Fuggles 2 % Goldings 6 % Brewer`s Gold 2 %
I`d reccomend either a Yorkshire Square System type of yeast , or as an experiment due to the high sugar content , the Melbourne Ale Yeast from White Labs .
Pitch with a LIVE BARM / ACTIVE STARTER , at 16 c 4.15 g per barrel litre pitched and ROUSE at pitching + 8 and at every 8 - 10 hours ( Yorkshire Square Yeast ) .
DAY Hour Heat Gravity
1 p 16 1.060
2 m 19.5 1.058
e 21.25 1.052
3 m 19 1.046
e 20.5 1.033
4 m 20.5 1.028
e 21.25 1.020
5 m 22.25 1.018
e 17.25 1.014
6 14 1.013.5 Send to a settling and priming vessel .
7 Noon 12.75 1.013.5
Eve 13.5 1.016.75
8 Evening ? 14 1.016.5
RACKING & MATURATION
Rack from the settling vessel at 1.016.5 @ 14 - 14.5 c and stand for 5 days at 14 c before cellaring for 1.5 Months at 10 - 12 c before adding the barrel finings and rolling well , stillage and vent 56 hours later ; condition for 32 hours before drinking and enjoying .
Take from the FV @ 1.020 and cool to 13 c ; mature at that value until the gravity reaches 1.015.5 , then cool to 10 c and send to the bottling tank and prime up at 1.013.5 , to 1.016.5 and bottle at 15 c at 1.016 , stand for 5 - 6 days @ 14 c before cellaring for 2 - 3 months at 10 - 12 c .
With gratefull thanks to Keith Osbourne for the Label examples from Walker`s ; and to the brilliant team at Liverpool Museums and Galleries for access to the original brewing records , and for the illustrations from Walker & Sons : Illustrated Ca 1904 , Cheers Guys ! .
I originally posted this recipie on the excellent Aussie Craft Brewer Forum , Cheers Guys , Onya !!
I Hope you all enjoy brewing this tasty beastie , and Happy Mashing All ,
Edd The Brew