How Do All ,
Continuing the series of Bitter recipies ; here`s a brilliant recipe for Walker`s 8 d Bitter / Pale Ale ( B).
Taken from a 1925 Brewing Book deposited with the helpfull 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 .
NB : I`ll happily credit folks for assistance , as I will for the holding archive ( with references etc )
Without more ado , Here`s this weeks joyous expression of the brewer`s art ;
THIS RECIPE FOR 22.750 Wort Litres TO THE COPPER @ 1.040 , 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 Bitter
Monday 5 Th October 1925
Brew No : 121
Original Gravity : 1.044 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 48 A B V : 4.75 %
MALTS
Simpsons Malt
Pale Ale @ 4.5 ebc 50 % = 2.005 Kg
Crafty Maltsters
Pop`s Pale Ale Malt @ 6.5 ebc 4 % = 0.160 Kg
Crisp Malt
Chevalier 28.25 % = 1.135 Kg
Warminster Malt
Floor Malted Maris Otter 17.75 % = 0.710 Kg
MASHING , SPARGING & COLLECTION
Use a Burtonised brewing liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins before Goods In as Below ;
1 St Mash Heat : 66 c At 0 - + 120 Minutes = 9.750 Litres
2 Nd Mash Heat : 68 c At + 120 - + 180 Minutes = 3.000 Litres
At 180 Minutes ( 3 Hours ) SLOWLY open the Mash Tun valve and return any Turbid Wort OVER the Mash , Until CONSISTENTLY CLEAR & BRIGHT , ONLY THEN send to the Copper .
At Clear Wort to Copper + 5 - 10 Minutes , SPARGE @ 79 - 71 - 68 c = 20.450 Litres , AT a RUNNINGS Gravity of 1.004 , STOP TAPS / Cease drawing from the Mash Tun and,
COLLECT WORT in the Copper , ADD Liquor to 1.039.75 , AND Before starting the Boil Clock ,
CONDENSE to 22.750 Wort Litres in the Copper @ 1.040 , REMOVING any Scum floating on the Wort surface as the wort is brought to the boil .
SUGARS
No 1 Invert @ 1.004.25 = 9.66 % = 0.425 Kg
Invert Candy Cane @ 1.002.5 = 5.69 % = 0.250 Kg
PALE Caramel @ 1.001.5 = 3.41 % = 0.130 Kg
COPPER
A 2 Hour Boil ON HOPS , 1 St Charge at Let Off - 120 Mins @ 1.040 ,
Then at Let Off - 90 Minutes @ 1.043 , ADD the 2 Nd Hop Charge to the Copper .
At Let Off - 65 Mins @ 1.046 ON 19.570 Wort Litres in Copper , ADD 12.310 Litres of Liquor ,
Reducing the Wort Gravity to 1.028.25 ON 31.880 Wort Litres ,then ADD the 1 St Sugar Charge
AT Let Off - 30 Minutes @ 1.038 , ADD the 3 Rd Hop Charge to the Copper , At Let Off - 15 Minurtes
ADD the PALE Caramel sugars charge , then at Let Off - 12 Mins , ADD the Copper Finings
At Let Off , STAND the Copper 1/2 Hour , allowing the WHOLE LEAF HOPS to form a basic filter .
HOPS
1 St Hop Charge TO 22 . 750 Wort Litres @ 1.040
Cluster @ 7.5 % a/a = 4 g , East Kent Goldings @ 6.5 % a/a = 13 g
2 Nd Hop Charge : TO 21.040 Wort Litres @ 1.043
Sussex @ 5.5 % = 15 g , Goldings @ 6 % = 13.5 g
3 Rd Hop Charge : TO 29.150 Litres @ 1.038
East Kent Goldings @ 6.5 % = 11 g
RACKING HOPS : To 25.500 BEER Litres in Vessel
4 g East Kent Goldings @ 6.5 % a/a
YEAST
Pitch with 105 g Weight of a Burton On Trent type Yeast Strain @ 14.5 c
ATTENUATION
Day Hour Heat Gravity REMARKS
1 P 15 1.044
2 M 16 1.041
E 16.5 1.039
3 M 17.5 1.034
E 19 1.029
4 M 20.5 1.023
E 19 1.019
5 M 16.5 1.015
E 15 1.013
6 M 14 1.012.5
E 14 1.012
7 E 14 1.012 Rack ON HOPS
STAND : 2 Days at 14 - 18 c , VENT Excess C O 2 and Re seal .
CELLAR : 3 Weeks at 8 - 10 c THEN ADD Finings and Roll Well .
Stand 1 week AFTER adding Finings @ 8 - 10 c .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow the beer 24 - 36 Hours ,
Allowing the beer to clear & condition BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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