How Do All ,
Here`s today`s recipe from the Warrington brewery of Peter Walker & Sons on Dallam Lane .
It`s taken from the 1930 Brewing Book that`s deposited with the good folks at the Liverpool Libraries & Archives .
I hops that you all enjoy this recipe ; It`s a classy Pale Ale that should take from 4 - 6 Weeks from brewing to Quality Control .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Peter Walker & Sons ( Warrington & Burton ) Ltd and their successors in title
This recipe for 29.500 Wort Litres to Copper @ 1.031 , 75 % Mash efficiency
Peter Walker & Sons Ltd
The Brewery
Dallam Lane
Warrington
Lancashire
 |
| Label photo Courtesy of Keith Osbourne |
8 d Pale Ale
Wednesday 24 Th September 1930
Brew No : 2950
Original Gravity : 1.043.75 Racking Gravity : 1.007.5 Final Gravity : 1.005
I B U : 36 A B V : 5 . 5 %
MALTS
Warminster Malt :
Plumage Archer @ 53 % = 2.135 Kg
Maris Otter @ 12.25 % = 0.495 Kg
Crisp Malt : Chevalier @ 34.75 % = 1.405 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes ;
ENSURING the Liquor is at least 1.5 " ABOVE the Plates BEFORE MASHING IN
1 St Mash Heat : 66 c At 0 - + 120 Mins = 8.475 Litres
2 Nd Mash Heat : 67 c At + 120 - + 195 Mins = 1.100 Litres
3 Rd Mash Heat : 69 c At + 195 - + 225 Mins = 1.780 Litres
At Taps ; Clear Wort by return OVER the Mash until CONSISTENTLY BRIGHT & CLEAR ,
ONLY THEN allow to the Copper and begin Collection .
SPARGING : At Clear Wort to Copper + 10 Minutes at 73 - 71 c = 21.200 Litres then at 1.003.5 ,
STOP TAPS and Collect Wort in the Copper .
AT COLLECTION : Add Liquor to the Copper , Reducing the Gravity to 1.030.75 then CONDENSE
To 1.031 ON 29.500 Wort Litres in the Copper and Start the Boil Clock .
SUGARS
1.003.25 No 1 Invert Sugar @ 7.43 % = 0.290 Kg
1.002 Invert Candy Cane @ 4.58 % = 0.175 Kg
COPPER
A 1 3/4 Hour boil ON HOPS ; 1 St Charge at Let Off - 105 Minutes then at Let Off - 90 Minutes
ON 28.070 Wort Litres in Copper , ADD the Sugars .
AT Let Off - 60 Minutes , ADD the 2 Nd Hop Charge and then at Let Off - 30 Minutes;
ON 23.775 Wort Litres in Copper @ 1.044 , ADD 2.220 Litres of LIQUOR , Reducing the Gravity
to 1.040.25 ON 25.995 Wort Litres , then at Let Off - 15 Minutes , ADD the 3 Rd Hop Charge,
Then at Let Off - 10 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 : To 29.500 Wort Litres in Copper @ 1.031
10 IBU Fuggles @ 5.5 % = 15 g
2 Nd Hop Charge : To 25.665 Wort Litres in Copper @ 1.041
4 IBU Brewer`s Gold @ 6.5 % = 5 g
6 IBU East Kent Goldings @ 6.5 % = 7 g
4 IBU Goldings @ 6 % = 5.5 g
3 Rd Hop Charge : To 24.865 Wort Litres in Copper @ 1.042
2 IBU East Kent Goldings @ 6.5 % = 2.5 g
3 IBU Brewer`s Gold @ 6.5 % = 4 g
RACKING HOPS : East Kent Goldings @ 6.5 % a/a = 6 g TO 23.200 BEER LITRES
YEAST
Pitch with 120 g Weight of a LIVE YEAST @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.043.75
2 M 18 1.042
E 17.5 1.037
3 M 18.5 1.033
E 19.5 1.028
4 M 20 1.023
E 19 1.017
5 M 18.5 1.013
E 18 1.010
6 M 16.5 1.009
E 15.5 1.008.25
7 M 15 1.007.5
8 M 15 1.007.5 RACK & FINE ON HOPS
STAND : 1 Week @ 12 - 15 c
CELLAR : 10 c FOR 2 Weeks
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow + 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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