How Do All ,
You may have noticed a severe lack of Peter Walker & Sons recipies on this blog ; That`s due in part to a completely fresh analysis of their brewing books and also that their beers from the 1890`s and Early 1900`s form a major part of my first book on Historic Beers and Brewing which , Believe it or not is , edging closer to publication !!!! .
This recipe comes from the Walker`s of Warrington Dallam Lane Brewing Books , deposited with the fine folks at Liverpool Central Library & Archives .
If you can help trace any Brewing Production Records of ANY OF Walker`s Own Or , Satelite company Brewing Production Records from the list below , I`d love to hear from you
PETER WALKER & Sons :
Everton 1840`s - ???? ,
Warrington 1850`s - 1905 ( Pemberton`s Old Brewery , King St Brewery )
PETER WALKER ( Executors Of ) Burton On Trent ? - 1920`s ?
SIR A . B Walker & Sons Ltd , Shobnall Rd , Burton on Trent , ? - 1923/4
SATELITE BREWIES
Ellis, Warde & Co : Bath Springs Brewery , Ormskirk 1860`s ? - September 1952
William Tong & Sons : Bolton , Ca 1820 - Ca 1942/3 ?
Anyroad ; enough waffle , Here`s today`s recipe ,
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Peter Walker & Sons ( Warrington & Burton ) Ltd , and their successors in title
Peter Walker & Sons
The Brewery
Dallam Lane
Warrington
Lancashire
 |
Tuesday 25 Th November 1924
Brew No : 464
Original Gravity : 1.080.5 Racking Gravity : 1.019 Final Gravity 1.011
I B U : 46 A B V : 8.1 %
MALTS
Crisp Malt :
Chevalier 28.75 % = 2.545 Kg
Scottish Ale Malt 9.5 % = 0.850 Kg
Simpson`s Malt :
Best Pale Ale 47.75 % = 4.215 Kg
French & Jupps :
Amber Malt 11.25 % = 1.115 Kg
Brown Malt 1.72 % = 0.170 Kg
Black Malt 0.28 % = 0.030 Kg
MASHING
Use a Pale Ale type Liquor and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins BEFORE Mashing In , ENSURING that the Liquor is 1.5 " ABOVE the plates .
1 St Mash Heat : 66 c At 0 - + 120 Mins = 19.100 Litres
2 Nd Mash Heat : 68 c At + 120 - + 180 Mins = 7.365 Litres
3 Rd Mash Heat : 69 c At + 180 - + 210 Mins = 21.240 Litres
AT Taps ( 210 Minutes ) CLEAR WORT by SLOW RETURN OVER THE MASH until the Runnings are CONSISTENTLY CLEAR & BRIGHT , ONLY THEN ALLOW TO THE COPPER .
SPARGE : AT Clear Wort to the Copper + 10 Minutes = 18.00 Litres @ 70 c UNTIL 1.007 ;
THEN STOP TAPS AND COLLECT WORT IN THE COPPER .
COLLECTION
ADD Liquor to 1.067.75 , THEN CONDENSE TO 1.068 ON 29.500 Wort Litres in Copper .
SUGARS
Caramel = 7.25 Ml @ Let Off - 10 - 5 Minutes
COPPER
A 2 1/4 Hour boil ON HOPS , 1 St Hop Charge @ Let Off - 135 , Then at Let Off - 90 ADD 2 Nd Hops,
AT Let Off - 60 , ADD the 3 Rd Hop Charge then At Let Off - 12 Minutes , ADD Copper Finings then
AT LET OFF , STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 29.500 Wort Litres @ 1.068
18 IBU Goldings @ 6 % = 35 g
2 Nd Hop Charge : To 27.765 Wort Litres @ 1.072
13 IBU Fuggles @ 5.5 % = 27 g
3 Rd Hop Charge : To 26.605 Wort Litres @ 1.075
10 IBU Goldings @ 6 % a/a = 19 g , 5 IBU Bramling Cross @ 6.5 % a/a = 8 g
RACKING HOPS : TO 24.000 BEER LITRES IN C . V
Goldings = 6 g , Bramling Cross 2 g
YEAST
Pitch with 130 g Weight of a LIVE YEAST @ 15.5 c
TO 24.655 Wort Litres @ 1.080.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.080.5
2 M 16 1.079
E 18 1.076.5
3 M 19.5 1.070
E 20.5 1.063
4 M 19.5 1.057 DROP TO 2 Nd F V
E 19 1.031 24.300 Wort Litres in F V
5 M 18 1.027
E 16.5 1.022
6 M 15.5 1.020.5
E 15 1.019.5
7 M 14.5 1.019
8 M 14 1.019 RACK TO CONDITIONING VESSEL ON HOPS
CELLAR : At 12 c for 6 Months
STILLAGE : AT 1.014 , FOR 2 WEEKS @ 10 c - 12 c THEN FULLY VENT and allow to 14 c
BOTTLE CLEAR & BRIGHT AT 1.013.5 @ 14 c
STAND : 1 WEEK @ 12 - 15 c
CELLAR : 6 MONTHS @ 12 ; 8 - 10 Mionths @ 10 - 8 c
Cheers All and Happy Brewing
Edd
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