How Do All ,
Continuing the series of Bitter recipies ; here`s a ` Special` recipe for Walker`s 8 d .
Taken from a 1924 Brewing Book deposited with the helpful team at the Archives located within the Liverpool Central Library on William Brown St .
If you`re able to assist with my research by sending photos of Old Brewing records from Defunct breweries in your area ( Where they survive ) and would like me to feature recipies from Your area on the blog as Historic beer recipies ; please get in touch via the contact box , I`d` love to hear from you .
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Without more ado , Here`s this weeks recipe ;
THIS RECIPE FOR 20.000 Wort Litres TO THE COPPER @ 1.046 , 75 % Mash Efficiency
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO Peter Walker & Sons AND THEIR SUCCESSORS IN TITLE
This Recipe C Edd Mather 2022
Peter Walker & Sons
The Brewery
Dallam Lane
Warrington
Lancashire 
8 D " SPECIAL MASH "
Friday 14 Th November 1924
Brew No : 386
Original Gravity : 1.043.5 Racking Gravity : 1.010.25 Final Gravity : 1.007
I B U : 42 A B V : 5 %
MALTS
Simpson`s Malt :
Best Pale Ale Malt @ 4.5 ebc = 45.5 % = 1.840 Kg
Crafty Maltsters :
Pop`s Pale Ale @ 6.5 ebc = 28.25 % = 1.145 Kg
Crisp Malt :
Chevalier = 26.25 % = 1.070 Kg
MASHING , SPARGING & COLLECTION
Use a Burton On Trent brewing Liquor , Pre Warm the Mash Tun to 90 c ,
ensuring the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 63 c At 0 - + 120 Minutes = 9.735 Litres
2 Nd Mash Heat : 68 c At + 120 - + 190 Minutes = 2.840 Litres
3 Rd Mash Heat : 71 c At + 190 - + 220 Minutes = 8.720 Litres
At + 220 Minutes , Slowly open the Masgh Tun valve and return any turbid 1 St runnings OVER the Mash UNTIL CLEAR & BRIGHT , Then Once Consistently CLEAR & BRIGHT , Send to the Copper.
SPARGE : At Clear Wort to Copper + 10 Minutes Sparge at 71 c 11.560 Litres and , at a runnings Gravity of 1.005 , STOP TAPS and Collect Wort in Copper .
At COLLECTION , Add Liquor to 1.045.75 , THEN CONDENSE to 1.046 ON 20.000 Wort Litres .
SUGARS
No 1 Invert Sugar @ 1.003.5 = 8.05 % = 0.335 Kg
Candy Cane @ 1.001.5 = 3.45 % = 0.140 Kg
Glucose @ 1.003.5 = 8.05 % = 0.345 Kg
COPPER
A 1 3/4 Hour boil On Hops ; 1 St Charge at Let Off - 105 Mins , then at Let Off - 70 add 2 Nd Hops .
At Let Off - 40 ON 17.165 Wort Litres in Copper @ 1.053 , ADD 13.160 Litres of Liquor ;
Reducing the Gravity to 1.030 , ADD the Sugars : = 30.325 Wort Litres @ 1.038.25 THEN,
At Let Off - 30 Minutes , Add the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/2 Hour ,
THEN COOL to Pitching Heat A S A P
HOPS
1 St Hop Charge : To 20.000 Wort Litres @ 1.046
Fuggles @ 5.5 % = 16.5 g for 14 IBU
2 Nd Hop Charge : To 18.260 Wort Litres @ 1.050
East Kent Goldings @ 6.5 % = 15 g for 16 IBU
3 Rd Hop Charge : To 29.335 Wort Litres @ 1.039.5
Goldings @ 6 /% = 9.25 g for 12 IBU
RACKING HOPS : To 25.500 Wort Litres @ 1.010.25
Goldings @ 6 % a/a = 4 g , Bramling Cross 2 g
YEAST
Pitch with 110 g Weight of a Live Barm @ 16.5 c to 26.365 Wort Litres @ 1.043.5
Burton on Trent Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16.5 1.043.5
2 M 17.5 1.040.5
E 18 1.037
3 M 18 1.034
E 18 1.030
4 M 19 1.024
E 19 1.019
5 M 20 1.015
E 17.5 1.013.5
6 M 16.5 1.012
E 15.5 1.011
7 M 14 1.010.5
E 14 1.010.25
8 M 14 1.010.25 Rack and FINE , ON HOPS
STAND : 2 Days at 14 - 18 c
CELLAR : 6 Weeks at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and + 24 -36 Hours
Allowing the Beer to Clear & Condition BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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