How Do All ,
Here`s today`s offering , a tasty low ABV ` Ordinary ` Mild Ale , from the noted Warrington brewery of Peter Walker & Sons on Dallam Lane ( Walker`s 3 Rd brewery in the town !!! ) .
It`s taken from one of the 1940 Brewing Books deposited with the helpful team at Liverpool Central Library and Archives on William Brown St , just down the street from the World renowned
Walker Art Gallery ; established by the largesse of Sir Andrew Barclay Walker .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODICTION RIGHTS RESERVED TO
Peter Walker & Sons ( Warrington & Burton Ltd and their successors in title
THIS RECIPE FOR 18.000 Wort Litres to Copper @ 1.024.5 , 75 % Mash Efficiency
Peter Walker & Sons ( Warrington & Burton ) Ltd
The Brewery
Dallam Lane
Warrington
Lancashire
 |
| Label photo courtesy of Keith Osborne |
MILD
Monday 1 St July 1940
Brew No : 2442
Original Gravity : 1.032 Racking Gravity : 1.010.25 Final Gravity : 1.007
IBU 12 A B V : 3.3 %
MALTS & ADJUNCTS
Warminster Malt :
30.5 % Plumage Archer = 0.595 Kg
28.25 % Vienna Malt = 0.550 Kg
Crisp Malt :
11.0 % Hana Vienna = 0.215 Kg
French & Jupps :
22.5 % Amber Malt = 1.115 Kg
15 % Black Malt = 0.030 Kg
6.25 % FLAKED RICE = 0.120 Kg
Malt Extract ( TO Mash On Goods In ) = 0.050 Kg
MASHING , SPARGING & COLLECTION
Use a SOFT Liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins BEFORE Mashing In ,
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c At 0 - + 160 Mins = 6.150 Litres
2 Nd Mash Heat : 66 c At + 160 - + 220 Mins = 1.200 Litres
At Taps ( 220 Minutes ) , Slowly open the Mash Tun Valve and return OVER the Mash any Turbid / Cloudy 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then send to Copper .
SPARGING : At Clear Wort To Copper + 10 Minutes @ 80 - 78 c = 18.900 Litres , and at a
Runnings Gravity of 1.003 , STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD LIQUOR , reducing the Wort In Copper gravity to 1.024.25 ;
THEN CONDENSE TO 1.024.5 ON 18.000 Wort Litres IN COPPER
N B : Remove any Scum / Detritus floating on the Wort surface BEFORE starting the Boil Clock .
SUGARS
1.005 No 3 Invert @ 15.63 % = 0.425 Kg
1.000.5 Candy Cane @ 1.57 % = 0.045 Kg
1.002.25 Dark CANE @ 3.91 % = 0.105 Kg
CARAMEL = 21 ml
COPPER
A 1 3/4 Hour Boil ON HOPS ; 1 St Hop[ Charge @ Let Off - 105 , then at Let Off - 92 Minutes ,
ON 16.495 Wort Litres in Copper @ 1.026 , ADD 10.735 Litres of LIQUOR , reducing the Copper Gravity to 1.015.75 ON 27.230 Wort Litres , THEN ADD THE SUGARS .
At Let Off - 90 , ADD the 2 Nd Hop Charge then at Let Off - 60 Mins , ADD the 3 Rd Hops .
At Let Off - 30 Minutes , ADD the 4 Th Hop Charge then at Let Off - 15 Minutes ON 19.065 Wort L,
AT 1.033.5 , ADD 1.880 Litres of LIQUOR , Reducing the Copper Gravity to 1.030.5 ,
THEN ADD the Caramel and at Let Off - 12 Minutes , ADD the Copper Finings .
AT LET OFF , STAND 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 18.000 Wort Litres @ 1.024.5
4 IBU OLD CLUSTER @ 4.5 % a/a = 4.5 g
2 Nd Hop Charge : To 27.230 Wort Litres @ 1.024.5
2 IBU OLD GOLDINGS @ 4.5 % a/a = 3.5 g
3 Rd Hop Charge : To 23.340 Wort Litres @ 1.028
1 IBU Fuggles @ 5.5 % a/a = 1.25 g
2 IBU Goldings @ 6 % a/a = 2 g
1 IBU Braming X @ 6.5 % a/a = 1 g
4 Th Hop Charge : To 20.005 Wort Litres @ 1.032
4 IBU East Kent Goldings @ 6.5 % a/a = 3.5 g
4 IBU Goldings @ 6 % a/a = 4 g
1 IBU Bramling Cross @ 6.5 % a/a = 1 g
RACKING HOPS
To 17.850 BEER Litres in VESSEL @ 1.010.25 = 3 g OLD CLUSTER @ 4.5 % a/a
YEAST
Pitch with 45 g Weight of a LIVE YEAST @ 15 c
To 19.915 Wort Litres in F V @ 1.032
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.032
2 M 16.5 1.030.5
E 17.25 1.026.5
3 M 17.5 1.020
E 17.5 1.016
4 M 17.5 1.013
E 16 1.011.75 SKIM
5 M 15 1.011.25 SKIM & COOL
E 14 1.010.75 SKIM
6 E 13.5 1.010.25
7 E 13.5 1.010.25 RACK & FINE ON HOPS .
STAND : 1 WEEK @ 12 - 13 c
STILLAGE : 2 WEEKS @ 10 c THEN FULLY VENT and allow + 6 - 8 Hours BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
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