How Do All ,
Today`s post marks the last of the current series of recipies ;
Covering the beers brewed by Truman`s at their Burton brewery .
I hope you`ve all enjoyed the series , keep an eye on the blog for the next one .
As with most of my home brew recipies , I`ve designed this version for the types of containers
Available to most home / hobby brewers Viz : Metal / Plastic ;
With the concomitant reduction in Racking Gravity required for such a vessel .
As with the other Black Eagle Brewery ( Burton ) posts ,
The information for this Cerevesian treat is drawn from items in the Truman`s Archive;
Cared for by the ever friendly and helpfull team @ The London Archives :
Truman , Hanbury & Buxton : Burton Gyle Book 1878 @ B / THB / BUR / 0
I hope that you all enjoy this simple to brew example of the victorian brewer`s art ;
30.0 Wort Litres IN Copper Ex MASH @ 1.085.5
85 % Mash Efficiency Assumed
20.400 BEER Litres Racked Down ( Est`d )
This recipie C Edd Mather 2026
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 1 KEEPING ALE Tuesday 24 Th January 1878
Gyle No : 264
Original Gravity : 1.107.5 Racking Gravity : 1.038 Final Gravity : 1.030
I B U : 114 A B V : 10.4 %
MALTS
Crisp Malt : 50 % Chevalier = 4.985 Kg
50 % Hana Vienna =5.000 Kg
MASHING
USE A BURTONISED LIQUOR ;
Thoroughly pre warm the mash tun with Liquor @ 90 c,
- 10 Mins BEFORE mashing in
ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed
MASH : 2 Hours @ 68 c = 22.600 Liquor Litres ;
At 120 Minutes , slowly open the Mash Tun Valve
Return any cloudy Wort OVER the mash until ,
CONSISTENTLY Clear & Bright ,
Only then send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to Copper + 5 - 10 Minutes
76 c = 39.0 Litres Liquor Allowance .
AT 1.008.5 ,
Stop Taps and Collect Wort as below
WORT COLLECTION
30.000 Wort Litres IN COPPER @ 1.085.5 EX Mash
CONDENSE to 29.470 Wort Litres IN COPPER @ 1.087
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.087 ON 29.470 Wort Litres
34 IBU East Kent Goldings @ 6.5 % = + 76 g
2 Nd Hop Charge : Let Off - 150 Minutes
@ 1.090 ON 28.450 Wort Litres
34 IBU East Kent Goldings @ 6.5 % = + 76 g
3 Rd Hop Charge : Let Off - 120 Minutes
@ 1.094 ON 27.185 Wort Litres
28 IBU Goldings @ 6 % a/a = + 70 g
4 Th Hop Charge : Let Off - 60 Minutes
@ 1.101.5 ON 25.015 Wort Litres
18 IBU Goldings @ 6 % a/a = + 50 g
At Let Off - 12 Minutes , ADD Copper Finings
AT Let Off STAND 15 Minutes ,
RECIRCULATE In Copper 15 - 20 Minutes ;
STAND 3/4 Hour ,
COOL A S A P to Pitching Heat
20 Wort Litres @ + 60 Minutes AT 1.107.5
YEAST
Pitch with 290 ml of a LIVE YEAST @ 13 c
Burton on Trent type Yeast Strain
22.50 Wort Litres IN F V 1 @ 1.107.5 ( Est`d )
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
13.25 |
1.107.5 |
|
2 |
E 11 |
13.75 |
1.104 |
|
3 |
M 6 |
18.75 |
1.097 |
|
|
E 4 |
19.75 |
1.092 |
|
|
11 |
20 |
1.086 |
|
4 |
M 6 |
21 |
1.076 |
|
|
9 |
22 |
1.070 |
|
|
E 4 |
22 |
1.064
* |
|
|
11 |
20 |
1.057 |
|
5 |
M 6 |
18.75 |
1.051 |
|
|
E 6 |
18 |
1.048
** |
|
6 |
E 11 |
16 |
1.045.75 |
|
7 |
E 11 |
15 |
1.045.5 |
|
8 |
M
/ N |
13.5 |
1.045.5
*** |
* = Clear TO 2 Nd F V = 21.800 Wort Litres
** = SKIM
** = Rack TO CONDITIONING VESSEL = 21.200 BEER Litres
STAND : 2 - 3 Month @ 12 c , VENT EXCESS C O 2 ;
then to Cellar @ 8 c for 1 Year / at 1.039 ,
ALLOW C V to 12 - 13 c AND AT 1.038 ; RACK TO DRAUGHT VESSEL ;
STAND @ 12 C 2 Months , CELLAR : 6 - 8 c 2 Years .
STILLAGE : 1 - 2 Weeks at 12 c , VENT FULLY and allow 8 - 16 Hours before Q . C
Cheers All and Happy Brewing 🍻
Edd
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