Monkey See , Monkey Brew

Wednesday, 9 October 2019

PETER WALKER & Sons : X X X PORTER 1891

Peter Walker  & Sons (Warrington & Burton ) Ltd 
The Brewery 

Dallam Lane 
 Warrington, 
Lancashire .

                                                                    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 %                            
                                                                        MALT
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 

                                                                      SUGARS
No 2 Invert Sugar                                                                               34 %
CARAMEL                                                    @ 3/4 Oz / Brl - 0.13 g per Litre 




                                                                     MASHING 

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 .



                                                                    COPPER 
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 % 

                                                                  YEAST 
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 ) .
                                                   ATTENUATION  PROFILE 
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 .


                                                               BOTTLING 
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  

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