PETER WALKER & SONS : 7 D BITTER 1924

 How Do All , 

Here`s a cracking 7 d Bitter from the well known firm of Peter Walker & Sons. 

This beer is from the period of the merger with Robert Cain & Sons in the 1920`s and is a very good example of a ` Running Bitter ` from a large brewery in north west England .

The Peter Walker & Sons Dallam Lane Brewing Books 1891 - 1965 are deposited with the 

excellent folks at Liverpool Central Library ( Archives ) on William Brown St , Liverpool ;

Situated next to The Walker Art Gallery which was funded by a Sir Andrew Barclay Walker , son of

 Peter Walker who founded his first English brewery at Everton, Liverpool  in the 1840`s 

  ( Sir A . B Walker was , Twice Lord Mayor of Liverpool in the 19 Th Century ) .

Without more ado and piffle , here`s the recipe ;

This recipe C Edd Mather 2022 

               ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO TETLEY - WALKER Ltd AND THEIR SUCCESSORS IN TITLE 

          THIS RECIPE FOR 21.500 WORT LITRES TO COPPER , 75 % MASH EFFICIENCY 

Peter Walker & Sons 

The Brewery

Dallam Lane 

Warrington

Lancashire 

Label photo courtesy of Peter Dickinson 

   

                                                                      7 d BITTER 

                                                                      Brew No : 418

                                                      Wednesday 19 Th November 1924 

                     Original Gravity : 1.040.5 Racking Gravity : 1.009.5 Final Gravity : 1.006.5

                                                      I B U : 32               A B V : 4.5  %  

                                                     MALTS  &  ADJUNCTS

Warminster Maltings 

                                    Maris Otter @                               17 % = 0.640 Kg

Simson`s Malt 

                                    Best Pale Ale @ 4.5 ebc ,             44 % = 1.665 Kg 

Crafty Maltsters 

                                    Pop`s Pale Ale Malt @ 6.5 ebc , 24.5 % = 0.930 Kg

French & Jupps 

                                    Amber Malt @                               2.5 % = 0.110 Kg 

                                      MASHING , SPARGING & COLLECTION 

Use a Pale Ale Liquor Profile / Medium levels of Burtonisation .

Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Goods In , ENSURING the Liquor is , 

AT LEAST 1.5 " ABOVE THE PLATES .

                                   1  St Mash Heat : 65 c @ 0 - + 50 Minutes = 7.200 Litres 

                                   2 Nd Mash Heat : 66.5 c @ + 50 - + 135 Minutes = 2.850 Litres 

At + 135 Minutes , 

Clear Wort by RETURN OVER MASH , Until CONSISTENTLY CLEAR Then Cast to the Copper .

SPARGE : @ Clear Wort to Copper + 10 Minutes AT 71 c = 10.550 Litres , and at a Gravity of ,

1.004 STOP TAPS (Cease drawing from MASH TUN ) and COLLECT WORT IN COPPER .

At Collection ; ADD LIquor to 1.039.75 , THEN CONDENSE to 1.040 ON 21.500 Wort Litres .

                                                               SUGARS 

                                               No 1 Invert @ 1.003.75   = 9.26 % = 0.340 Kg  

                                   Invert Candy Cane @ 1.002.5     = 6.18 % = 0.228 Kg 

                                           ADD TO 28.980 WORT LITRES @ 1.029.25 

                               Light / Pale Caramel @  1.001.25   = 3.09 % = 0.106 Kg

                                                               COPPER  

A 1 3/4 Hour BOIL ON HOPS ; 1 St Charge @ Let Off - 105 @ 1.040 , 

Then at L/Off - 75 @ 1.043 ADD 2 Nd Hop Charge and at Let Off - 35 Minutes @ 1.047 Gravity ,

ON 18.035 Wort Litres in Copper AT 1.047 , ADD 10.945 Litres of Liquor to the Copper ,

Reducing the Gravity to 1.029.25 then ADD the 1 St Sugars Charge as above .

At Let Off - 25 Minutes add the 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD Copper Finings.

At Let Off -  5 Minutes , ADD the Caramel to 26.980 Wort Litres in Copper .

At Let Off , STAND 1/2 Hour then COOL A S A P to Pitching Heat .

                                                                         HOPS 

First Hop Charge :                          21.500 Wort Litres @ 1.040 

                               Fuggles @ 5.5 % a/a ,  9 IBU = 11 g 

Second Hop Charge :                      19.885 Wort Litres @ 1.043 

                               East Kent Goldings @ 6.5 % , 14 IBU = 13.5 g 

Third Hop Charge :                         28.570 Wort Litres @ 1.036 

                               Goldings @ 6 % a/a , 9 IBU = 13 g 

RACKING HOPS : To 25.500 Beer Litres in Container @ 1.009.5 

                                 3 g Fuggles @ 5.5 % a/a ; Goldings @ 6 % a/a 2 g 

                                                                YEAST

                      Pitch with 70 g Weight of a LIVE YEAST to 26.130 Wort Litres @ 16.5 c 

                                                 Burton On Trent Type Yeast Strain 

                                                         ATTENUATION

Day   Hour   Heat  Gravity                       REMARKS 

   1         P        16.5    1.040.5

   2         M        17      1.039

              E        17.5    1.034

   3         M       18.5    1.028

              E        19       1.022

   4         M       19.5    1.017

              E        18.5    1.013

   5         M       17       1.012

              E        16       1.011

   6         M       15.5    1.010

              E         15      1.009.5

   7         M        15      1.009.5  Rack AND FINE onto Racking Hops = 25.500 Beer Litres .

STAND : 2 Days @ 15 - 18 c 

CELLAR : 2 Weeks at 10 c 

STILLAGE : 1 Week @ 10 c THEN FULLY VENT 

Cheers All and Happy Brewing 

Edd 

JOSHUA TETLEY & SONS : LIGHT BITTER ALE 1935

 How Do All , 

Here`s  a brilliant Light Bitter beer recipe for you all to try from one of the surviving experimental brewing books , that from 1935 - 1942 , Catalogue No ACC 1903 / 57  . 

 

This recipe for 23.000 Wort Litres to copper at 1.037 ; 75 % Mash Efficiency 

                         Any and all Commercial production rights reserved to Carlsberg - Tetley 

                                                            and their successors in title 

This recipe C Edd Mather 2022 

Joshua Tetley & Sons 

The Brewery

Leeds

West Riding

Yorkshire

Label photo courtesy of Peter Dickinson 

     

                                                            Light Bitter Ale 

                                                       Thursday 30 Th May 1935 

              Original Gravity : 1.038 Racking Gravity : 1.008.25 Final Gravity : 1.005

                                                           I B U : 28           A B V : 4  % 

                                                     MALT  &  ADJUNCTS

Simpson`s Malt 

                          Best Pale Ale Malt      @ 39 %      = 1.460 Kg

Crafty Maltsters 

                          Pop`s Pale Ale Malt    @ 39.75 % = 1.485 Kg 

Flaked Maize                                         @ 21.25 % = 0.782 Kg 

                                   MASHING , SPARGING & COLLECTION 

Use a Pale Ale type brewing liquor , and thoroughly pre warm the Mash Tun ,By ensuring t

he Liquor is 1.5 " ABOVE the Plates - 10 Mins before Goods In .

                                    1 St   Mash Heat : 63.5 c At 0 - + 30 Mins    = 10.000 Litres 

                                    2 Nd  Mash Heat : 66    c At      + 30 - + 120 =  4.000 Litres 

At 120 Minutes , Clear Wort by return OVER the Mash until Consistently Clear & Bright , 

Then once consistently clear , SEND to the Copper .

Once the Wort is sent to the copper ; after 10 Mins , SPARGE @ 74 c = 15.825 Litres ,

And at a Gravity of 1.004 , STOP TAPS and Collect wort in the Copper .

At Collection , ADD Liquor to 1.036.75 ; then CONDENSE to 1.037 ;

ON 23.000 Wort Litres In Copper .

                                                                  SUGARS

                             Light Golden Cane Sugar @ 1.006 = 15.79 % = 0.460 Kg 

                                                                  COPPER

A 1 3/4 Hour Boil ON HOPS , 1 St Hops at Let Off - 105 Minutes , then at Let Off - 40 Mins 

At a Gravity of 1.045 ; on 18.510 Wort Litres , ADD 10.975 Litres , Reducing the Gravity oF

 1.028.25  On 29.485 Wort Litres in Copper then ADD the Golden Cane Sugar , increasing the 

Gravity to 1.035 on 29.485 Wort Litres . Condense to 28.840 Wort Litres @ 1.035 ;

Then ADD the 2 Nd Hops . 

At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/2 Hour ,

THEN COOL A S A P to Pitching Heat .

                                                            HOPS 

                       1  St Hop Charge : 23.000 Wort Litres in Copper @ 1.037

                                            Fuggles              @ 5.5 % a/a =   6 g 

                                            Goldings            @   6  % a/a = 13 g 

                                            Bramling Cross @ 6.5 %  a/a =   5 g

                        2 Nd Hop Charge : 28.840 Wort Litres in Copper @ 1.035 

                                            Fuggles               @  5.5 % a/a  =  3 g 

                                      Goldings               @   6  % a/a  =  4.5 g

                                     Bramling Cross      @ 6.5 % a/a  =  1.5 g

HOPS DOWN : TO 25.500 Beer Litres 

                            Fuggles 2 g , Goldings 3 g , Bramling Cross 2 g  

                                                            YEAST

                                         Pitch 68 g Live Barm to 26.370 Wort L;itres @ 16 c

                                                      ATTENUATION 

Day   Hour   Heat   Gravity                        REMARKS 

   1         P          16        1.038

   2        M         17        1.036

             E          18        1.034

   3        M         19        1.030 

             E          20        1.025

   4        M         19        1.020

             E          18.5     1.015.5

  5         M         15        1.011.5

  6         M         14        1.008.25

             E          15        1.008      Rack to Draught Container = 25.500 Litres .

STAND : 2 Days @ 16 - 18 c 

CELLAR : 2 Weeks @ 10 c then add Barrel Finings 

STILLAGE : 1 Week @ 10 c then FULLY VENT and after 24 - 36 Hours ,

                       Allowing the beer to Clear & Condition then Quality Control .

Cheers All and Happy Brewing ,

Edd  

                       

W B MEW , LANGTON & Co : FAMILY ALE 1884

 How Do All ,

Here`s a classy Draught Victorian Family Ale recipe for you to try ; this brewing had two different 

original gravities , one at 1.050 and one at 1.052..

I`d contend that the higher gravity would be bottled , as the IBU rating of both is the same . 

  This recipe is taken from W B Mew , Langton & Co`s Brewing Book 1884 - 1885 @ ML 44 /4 ,

Deposited with the team at the The Isle of Wight Records Office : Ref No , Brewing Book 1884 - 1885 @  ML 44 / 4 , Photos of the book were kindly sent by Jeff Sechiari of The Brewery History Society ,

Cheers Jeff , I really appreciate you sending me the photos .

             This recipe for 31.500 Wort Litres From MASH TUN @ 1.034 , 75 % Mash Efficiency 

      Any and all commercial production rights reserved to Whitbread Plc and their successors in title

This recipe C Edd Mather 2022 

W B Mew , Langton & Co 

The Royal Brewery 

Croker St 

Newport 

Isle of Wight

Picture of the Maltings courtesy of the B H S Website

                                             FAMILY ALE 

                                                         Wednesday 5 Th November 1884

                                                                        Brew No : 25

                         Original Gravity : 1.050 Racking Gravity : 1.009 Final Gravity : 1.006 

                                                        I  B  U  :  38        A  B  V  :  5.5 % 

 

                                                                   MALTS

Simpson`s Malt 

                           Best Pale Ale @ 4.5 ebc   49.5 % = 2.330 Kg

Crisp Malt

                          Chevalier                           34    % = 1.610 Kg

Crafty Maltsters 

                          Pop`s Pale Ale                   16.5 % = 0.775 Kg

               

                                                                 MASHING

                     Use a Pale Ale Liquor , and ENSURE that the Liquor is 1.5 "  ABOVE the Plates , 

                                             - 10 Minutes  BEFORE Mashing In as Below 

                                     1   St Mash Heat : 64 c at        0 - + 120 Minutes = 10.375 Litres 

                                     2 Nd Mash Heat : 68 c at + 120 - + 150 Minutes = 11.505 Litres

At + 150 Minutes , Clear Wort by return OVER the Mash until Consistently CLEAR & BRIGHT ,

Once Clear & Bright , Cast to the Copper .

                                                 SPARGING   &   COLLECTION  

Sparge at Clear Wort to Copper + 10 Minutes @ 80 c = 19.100 Litres , at 1.003.5 STOP TAPS 

And Collect Wort in Copper . 

At Collection , ADD Liquor to 1.033.75 , then CONDENSE to 1.034 ON 31.500 Wort Litres ,

Then Start Boil Clock .

                                                                   SUGARS

                                            No 2 Invert  = 1.009 = 18.01 % = 0.795 Kg 

              

                                                                   COPPER 

A 110 Minutes Boil ON HOPS ; 1 St Charge @ Let Off - 110 Mins @ 1.032 , 

Then at Let Off - 80 Minutes @ 1.037 , Add the 2 Nd Hop Charge ; at Let Off - 40 Minutes ,

ON 26.390 Wort Litres @ 1.040 , ADD 1.760 Litres of LIQUOR , Reducing to 1.037.5 

AND then add the Mo 2 Invert Sugar .

AT Let Off - 25 Minutes at 1.047 ON 27.845 Wort Litres in Copper , ADD 3 Rd Hop Charge. 

    At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 1/2 Hour 

THEN COOL to Pitching Heat A S A P .

                                                                      HOPS 

1 St Hop Charge   : 31.500 Wort Litres @ 1.034 

                                                   Cluster @ 6.5 a/a =  15 g for 11 IBU 

2 Nd Hop Charge :  28.720 Wort Litres @ 1.037 

                                                Goldings @ 6 % a/a = 33 g for 23 IBU 

3 Rd Hop Charge :  27.845 Wort Litres @ 1.047

                                                   Sussex @ 5.5 % a/a = 6.5 g 4 IBU 

                                                                     YEAST

                                                Pitch with 52 g Weight LIVE BARM @ 16 c

                                                     Suggestion : Whitbread T II  Type Strain 

                                                               ATTENUATION

DAY   Hour  Heat  Gravity                        REMARKS

   1          P        16.5     1.050

   2         M       17.75    1.045

              E        19.5      1.040.25

   3         M       22         1.029.5

              E        22.5      1.026.5

   4         M       22         1.022

              E        18         1.017 

   5        M        16         1.015         Drop to 2 Nd F V = 25.800 Litres in Vessel

             E         14         1.011

   6        M        14         1.009.5

             E         14         1.009   Rack and FINE to Draught Container .

STAND : 2 Days @ 14 - 18 c 

CELLAR : 3 Weeks @ 10 c 

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow + 24 - 36 Hours BEFORE Q . C .

If you`re able to assist my research by sending old photos of brewing records , 

please drop me an e mail to : beerhistorybloke@gmail.com , I`d love to hear from you .

Cheers All and Happy Brewing ,

Edd 

MARK BINNIE & CO : 54 /- I P A 1904

How Do All , 

Here`s a Scottish I P A recipe for you all to try  from the Edinburgh brewery of Mark Binnie & Co .        Mark Binnie learned his trade at the Edinburgh brewery of Morison & Thomson , before moving to County Durham where he was employed by C F & M Forster , returning to Edinburgh in 1881 when he began building the Nungate Brewery ( Brewing by 1882 ).                                                                          

The brewery continued under the ownership of Mark Binnie until his decease in 1924 , when the business was inherited by William Binnie , continuing until 1937 when it was bought by it`s larger local rivals , William Younger & Co .

This beer is taken from the Brewing Notebook of John Binnie 1903 - 1906 @ BH 6/1/1/1 ;                       Part of the Scottish Brewing Archive at Glasgow University Archives & Special Collections                                          Website @ https://www.gla.ac.uk/myglasgow/archivespecialcollections

 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER

This recipe C Edd Mather 2022 , 

                 

                       Recipe For 31.000 Wort Litres to Copper @ 1.038 ; 75 % Mash Efficiency 

Mark Binnie & Co 

Nungate Brewery

Haddington 

Haddingtonshire 

Scotland 

Barrel Label Photo from the  https//scotishbrewingheritage.org website

                                              54 / - I P A 

                                             Thursday 22 Nd September 1904 

                                                            Brew No : 94 

              Original Gravity : 1.049 Racking Gravity : 1.009 Final Gravity : 1.006

                                             I B U  : 28                A B V  :  5 % 

                                                MALTS 

Warminster Malt 

                               Marris Otter @  36.75 % = 1.905 Kg

Simpson`s Malt 

                              Best Pale Ale @   4.5 ebc  

Flaked Maize                               @ 13.25 % 

                                              MASHING

Use an Edinburgh / Lightly Burtonised Liquor , and THOROUGHLY Pre Warm the 

Mash Tun to 90 c - 10 Minutes BEFORE Goods In ; ENSURING that the Liquor is 1.5 " 

ABOVE the Plates .

                   MASH @ 0 - + 120 Minutes  @ 66 c = 14.820 Litres 

At 120 Minutes , Clear Wort by return OVER THE MASH until Consistently Clear & Bright ,

Then Send to the Copper .

                              SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes @ 72 c = 28.400 - 28.500 Litres , and at a Gravity of 

1.004 , STOP TAPS and COLLECT WORT in Copper .

At Collection , ADD Liquor to 1.037.75 and CONDENSE to 1.038 and Start Boil Clock .

                                                SUGARS

             No 2 Invert @ 1.004.25 = 8.68 % = 0.380 Kg ( r + ) to 28.410 Wort Litres @ 1.041.25 

                                               COPPER

    A 1 1/2 Hour Boil on hops , 1 St Charge @ Let Off - 90 Mins at 1.038 ., 

at Let Off - 70 Mins @ 1.040 , ADD 2 Nd Hops

 and then at Let Off - 40 Mins ,  ADD  0.510 Litres of LIQUOR 

and at Let Off - 38 Minutes , ADD the No 2 Invert Sugar .

At Let Off - 25 Minutes @ 1.046 , Add the 3 Rd Hop Charge  .

Then at Let Off - 12 Minutes ,Add the Copper Finings 

and at Let Off , STAND 1/2 Hour ,

Before cooling A S A P to Pitching Heat .

                                                                        HOPS

1  St Hop Charge : 31.000 Wort Litres @ 1.038 

                              Goldings @ 6 % a/a = 14 g for 9 IBU 

2 Nd Hop Charge : 29.370 Wort Litres @ 1.040 

                               Fuggles @ 5.5 % a/a = 11.5 g for 7 IBU 

3 Rd Hop Charge : 27.585 Wort Litres @ 1.046 

                              Hallertau Hearesbrucker @ 3.5 % a/a = 31 g for 12 IBU 

                                                                     YEAST

            Pitch with 70 g Weight of a Live Yeast / Barm @ 15.5 c TO 26.610 Wort Litres @ 1.049

                                        ATTENUATION

Day    Hour    Heat    Gravity                 REMARKS

    1          P        15.5       1.049

    2         M        16.5       1.045         Drop to 2 Nd F V ( 26.250 Wort Litres ) 

               E         18          1.037

    3         M        19.5       1.031

               E         20          1.028

    4         M        21          1.022

               E         20          1.020  

               E         19          1.019          Drop to 3 Rd Vessel ( 25.850 Beer Litres ) 

   5         M         16          1.014

              E          15          1.010          SKIM  and COOL 2 c 

   6         M         13          1.009          Rack & Fine to Draught Container ( 25.500 Litres ) 

STAND : 2 Days @ 13 - 15 c then Cellar .

CELLAR : 2 Weeks @ 10 c 

STILLAGE :  1 Week @ 12 c then FULLY VENT and after + 24 Hrs ,

                      Which allows the beer to clear & condition then Q . C .       

     

Cheers All and Happy Brewing 

Edd