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
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