How Do All ,
Today`s draught of contentment comes from Victorian Burton on Trent .
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 the recipie
Is drawn from items in the Truman`s Archive cared for by the ever friendly and helpfull team
At The London Archives :
Truman`s : Burton Gyle Book 1883 @ B / THB / BUR / 036
I hope that you all enjoy this simple to brew example of the victorian brewer`s art ;
25.0 Wort Litres IN Copper Ex MASH @ 1.062.5
85 % Mash Efficiency Assumed
Maximum Wort Volume : 30.050 Wort Litres IN Copper @ 1.048.25
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 4 ALE
( LONDON STOCK )
Friday 19 Th January 1883
Gyle No : 402
Original Gravity : 1.079.25 Racking Gravity : 1.026 Final Gravity : 1.020
I B U : 60 A B V : 8.4 %
MALTS
Crisp Malt : Chevalier = 6.0 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 = 13.50 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
77 - 71 c = 32.0 Litres Liquor Allowance .
AT 1.005.75 ,
Stop Taps and Collect Wort as below
WORT COLLECTION
27.00 Wort Litres IN COPPER @ 1.057.75 EX Mash
ADD 4.900 Liquor Litres = 31.900 Wort Litres @ 1.048.25
ADD 1.007.5 No 1 Invert = + 0.750 Kg = 1.055.75 IN COPPER
CONDENSE to 1.057 ON 31.185 Wort Litres IN COPPER
COPPER & HOPS
A 3 1/2 Hour boil ON HOPS
1 St Hop Charge : Let Off - 210 Minutes
@ 1.057 ON 31.185 Wort Litres
18 IBU Hallertau Heresbrucker @ 3.5 % = + 60 g
2 Nd Hop Charge : Let Off - 150 Minutes
@ 1.063 ON 27.90 Wort Litres
18 IBU Hallertau Heresbrucker @ 3.5 % = + 56 g
3 Rd Hop Charge : Let Off - 90 Minutes
@ 1.069.5 ON 25.020 Wort Litres
12 IBU Goldings @ 6.0 % a/a = + 22 g
4 Th Hop Charge : Let Off - 25 - 30 Minutes
@ 1.076 ON 22.680 Wort Litres
12 IBU Goldings @ 6.0 % a/a = + 22 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
21.700 Wort Litres @ + 60 Minutes AT 1.079.25
YEAST
Pitch with 200 ml of a LIVE YEAST @ 14 c
Burton on Trent type Yeast Strain
21.10 Wort Litres IN F V 1 @ 1.079.25
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.079.25 |
|
2 |
M |
14.75 |
1.077.5 |
|
|
N |
15.75 |
1.074 |
|
|
E |
16.75 |
1.069 |
|
3 |
M |
20.5 |
1.061.25 |
|
|
11 |
21.5 |
1.054.25 |
|
|
E |
21.5 |
1.049 |
|
4 |
M |
22 |
1.044.5 |
|
|
11 |
23.5 |
1.040 |
|
|
E 6 |
23 |
1.034
* |
|
5 |
M 11 |
18.5 |
1.030 |
|
|
E 11 |
16.5 |
1.028.25 |
|
6 |
E 11 |
16 |
1.028 |
|
7 |
E 11 |
14.75 |
1.026.75
** |
|
8 |
E 11 |
13.5 |
1.026.25 |
|
9 |
E 11 |
13 |
1.026
|
|
10 |
M
/ N |
13 |
1.026
*** |
* = Clear TO 2 Nd F V AND COOL = 20.700 Wort Litres
** = SKIM
*** = Rack TO DRAUGHT = 20.400 - 20.200 Beer Litres Racked Down ( Est`d )
STAND : 2 WEEKS @ 11 - 12 c , then to Cellar .
CELLAR : AT 6 - 8 c FOR 8 - 12 Months then , ADD FININGS
AND STAND @ 11 c FOR 3 - 4 WEEKS ; ROLL & STILLAGE .
STILLAGE : 1 Week at 10 c then FULLY VENT ;
Allow 8 - 16 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻
Edd