How Do All ,
Today`s cerevesian treat is a recipie from Truman`s Burton brewery ;
Their No 7 Ale from the 1877 - 1878 Burton Gyle Book from the larger Truman`s archives ,
Cared for by the helpfull and friendly team at The London Archives ;
Cat No : 1877 - 1878 Gyle Book @ B / THB / BUR / 035 .
This recipie C Edd Mather 2025
THIS RECIPIE FOR 35.150 Wort Litres IN Copper @ 1.039.25 AT Let Off - X Minutes
23.500 Wort Litres Ex Mash @ 1.043 , 85 % Mash Efficiency
19.600 Wort Litres IN F V 1 @ 1.060.25
19.10 - 19.00 BEER Litres Racked Down
Truman Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
 |
| Truman`s BURTON Copper House Photo ; From the Brewery History Society Webpage on the Brewery |
No 7 ALE
Tuesday 9 Th October 1877
Gyle No : 70
Original Gravity : 1.060.25 Racking Gravity : 1.015 Final Gravity : 1.012
I B U : 36 A B V : 6.3 %
MALTS
Crisp Malt : 64 % Chevalier = 2.515 Kg
36 % Hana Vienna = 1.415 Kg
MASHING
Use a Burton On Trent Liquor ,
Thoroughly pre warm the mash tun with Liquor @ 95 c ;
ENSURE the Liquor is 1.5 " ABOVE the plates ;
MASH : 65 c @ 0 - + 120 Minutes = 9.50 Litres
SPARGING
&
TUN WORT COLLECTION
Sparge at Clear Wort to Copper + 8 - 10 Minutes
@ 79 - 76 c = 22.350 Litres Allowance
AT 1.004.5 , Stop Taps and Collect TUN WORT in Copper ;
ADD LIQUOR TO 1.043 @ 22.350 Wort Litres IN COPPER
WORT COLLECTION
After Collecting the Mash Wort as above
ON 23.50 Wort Litres IN COPPER AT 1.043 ;
ADD 11.650 Litres of LIQUOR
= 35.150 Wort Litres IN COPPER @ 1.028.75
ADD THE FIRST SUGARS CHARGE
= 35.150 Wort Litres IN Copper @ 1.039.25
CONDENSE TO 1.040 On 34.475 Wort Litres
AT Let Off - 210 Minutes .
SUGARS
1 St Sugar Charge To 35.150 Wort Litres @ 1.028.75
1.010.5 No 1 Invert = ADD 1.160 Kg
2 Nd Sugar Charge To 23.630 Wort Litres @ 1.047.5
1.003.75 No 2 Invert = ADD 0.280 Kg
COPPER
&
HOPS
A 3 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 210 Minutes ,
To 34.475 Wort Litres @ 1.040
8 IBU Brewer`s Gold @ 6.5 % a/a = + 15 g
7 IBU Goldings @ 6 % a/a = 15 g
AT LET OFF - 90 Minutes
AT 1.057.25 ON 19.605 Wort Litres IN COPPER
ADD 4.025 Litres of LIQUOR = 23.630 Wort Litres @ 1.047.5
ADD the 2 Nd Sugar Charge as above ;
2 Nd Hop Charge @ Let Off - 25 - 20 Minutes
To 20.750 Wort Litres @ 1.057.5
13 IBU Goldings @ 6 % a/a = + 20 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
STAND 1/4 Hour at Let Off ,
Recirculate IN COPPER 15 - 20 Minutes ;
STAND 1/2 Hour ;
19.755 Wort Litres AT 1.060.25
@ Let Off + 60 Minutes
COOL A S A P to Pitching Heat
YEAST
Pitch with 52 ml of a LIVE YEAST @ 16 c ;
BURTON on TRENT type yeast strain
19.60 Wort Litres IN F V 1 @ 1.060.25
ATTENUATION
|
DAY
|
HOUR
|
HEAT
|
GRAVITY
|
|
1
|
P
|
16
|
1.060.25
|
|
2
|
M
|
16.5
|
1.057
|
|
|
E
|
19
|
1.050
|
|
3
|
M
|
20
|
1.044
|
|
|
E
|
20
|
1.034
|
|
4
|
M
|
19
|
1.024
|
|
|
E
|
16.5
|
1.017.5
|
|
5
|
M
|
16
|
1.016
|
|
|
E
|
14
|
1.015.25
|
|
6
|
E
|
13
|
1.015
|
|
7
|
M
/ N
|
13
|
1.015
|
@ 1.015 , Rack & Fine TO DRAUGHT containers
= 19.10 - 19.0 BEER Litres Racked Down .
STAND : 1 Week @ 13 c then cellar ;
CELLAR : 6 Weeks at 10 c then Roll and Stillage as below ;
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All 🍻 ; Happy Brewing ,
Edd
