TRUMAN , HANBURY & BUXTON : No 4 ( COUNTRY RUNNING ) ALE 1887

  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 1887 @ B / THB / BUR / 011

I hope that you all enjoy this simple to brew example of the victorian brewer`s art ; 

                                       21.500 Wort Litres IN Copper Ex MASH @ 1.060  

                                                    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 4 ALE

                                                        ( COUNTRY RUNNING )                                                             

                                                    Thursday 20 Th January 1887 

                                                                 Gyle No : 381 

                  Original Gravity : 1.079  Racking Gravity : 1.017.5 Final Gravity : 1.014 

                                                      I B U : 48   A B V  : 8.1  %

                                                                      MALTS 

Crisp Malt :                                Chevalier              = 5.025 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 @ 67 c = 11.410 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 = 29.20 Litres Liquor Allowance .

                                                                   AT 1.006 , 

                                             Stop Taps and Collect Wort as below 

 

                                                        WORT  COLLECTION                                         

                                    21.500 Wort Litres IN COPPER @ 1.060 EX Mash 

                                  ADD 9.965 Liquor Litres = 31.465 Wort Litres @ 1.041

                           ADD 1.018.5 No 1 Invert = + 1.825 Kg  = 1.059 IN COPPER 

                                CONDENSE to 1.060 ON 30.930 Wort Litres IN COPPER 

                                                                                                   

                                                          COPPER  &  HOPS 

                                                     A 3  Hour boil ON HOPS 

                                         1  St Hop Charge : Let Off - 180 Minutes 

                                                 @ 1.060  ON 30.930 Wort Litres 

                                          12 IBU  Brewer`s Gold @ 6.5 % = + 23 g

                    NB : Australian readers could substitute Golden Cluster if available                                             

                                       2  Nd Hop Charge : Let Off - 120 Minutes 

                                               @  1.066 ON 27.835 Wort Litres 

                                       18 IBU French Fuggles @ 4.2 % a/a = + 48 g

                           

                                         3  Rd Hop Charge : Let Off - 60 Minutes 

                                                @ 1.073 ON 24.880 Wort Litres 

                                     5 IBU Bramling Cross @ 6.5 % a/a = + 10 g

                                           4 IBU Goldings    @ 6.0 % a/a = + 9 g

                                     4  Th Hop Charge : Let Off - 25 / 20 Minutes 

                                               @ 1.076 ON 23.885 Wort Litres 

                                      5 IBU Bramling Cross @ 6.5 % a/a = + 10 g

                                           4 IBU Goldings    @ 6.0 % a/a = + 9 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   

                                      22.910 Wort Litres @ + 60 Minutes AT 1.079 

                                                                

                                                                     YEAST

                                         Pitch with 145 ml of a LIVE YEAST @ 14 c  

                                                Burton on Trent type Yeast Strain 

                                            22.000 Wort Litres IN F V 1 @ 1.079 

                                                    ATTENUATION

Day	Hour	Heat	Gravity
1	P	14	1.079
2	M	14.5	1.076.5
	N	16	1.072
	E	16.75	1.068
3	M	20	1.062
	N	21	1.056
	E	22.5	1.049.5
4	M   6	21	1.041
	11	20.5	1.036.75 *
	E     5	20	1.030
	8	17	1.030
5	M	16	1.028.5
	E	16	1.026.25
6	E    11	14	1.025.5
7	E    11	13.5	1.025
8	M / N	13.5	1.025 **

*     : Clear to 2 Nd F V = 21.500 Wort Litres IN F V 2 

**   : Clear TO 3 Rd F V / Conditioning Vessel 

        ( AT 13 c )  / Conditioning Vessel UNTIL @ 1.017.5 .

RACKING : Rack to DRAUGHT container 1.017.5 ;

                       13 c + 1 WEEK @ 12 - 13 c ; VENT EXCESS C O 2 & Re Seal .

CELLAR : 3 - 4 Months AT 8 - 10 C then allow to 10 c FOR 1 WEEK and ADD FININGS ;

                   Roll then STAND 1 WEEK @ 10 - 12 c before re rolling and Stillaging .

STILLAGE : 1 WEEK @ 10 - 12 c ;

                       FULLY VENT and allow 6 - 12 Hours BEFORE Q . C

Cheers All and Happy Brewing  🍻 ,

Edd 

                                      AS WITH ALL OTHER BLOGPOSTS ; 

                                   NO PART OF THIS BLOG OR IT`S CONTENT 

            MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR , 

   DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES  

W B MEW , LANGTON & Co : STOUTS 1884 - 1891

 How Do All ,  

Some time ago , I began to re examine the W B Mew, Langton & Co brewing records  ;

Photos of which were kindly sent by Jeff Secchiari of The Brewery History Society ,

 Cheers Jeff 🍻.

To excise a drawn out fable , I began to be unhappy with my analysis .

  In particular the gross disparity in I B U bandwith in the Osbourne Pale Ales and , 

The Grist Proportions of the Porters and Stouts *  .

 In consequence of this rather irritating conclusion , I started my analysis afresh ; 

Reasoning that a successfull commercial brewery capable of producing up to 200 Barrels  

Of a beer such as Osbourne Pale Ale would , In the interest of product consistency and , 

 Repeat sales have ensured a reasonable degree of homogenisation in re `Perceived Bitterness `,

 And , Hop Charge Points ( Relative to Gravity @ Charge and , Wort Length IN COPPER )

  across All ( sic ) brewings of O P A as recorded in the surviving brewing books from Mew`s 

 Newport brewery **.  

  The table below shows the reformed analysis of the STOUT brews selected for investigation ;

 With the * in table referring to the  AVERAGE  Original Gravity ;

 As a number of the brewings contain eg 138.5 Barrels in FV  1 @ 20.6 Lbs / Brl and 

up to 3 - 4 Other Wort Lengths IN F V 1 ; Eg : FV 2 : 48.5 Wort Barrels @ 20.8 Lbs ,

  FV 3 : 42 Wort Barrels @ 23.6 Lbs , + X Barrels of other Worts = Average Original Gravity / * .

Today`s outpouring of beery knowledge continues my analysis of the beers of 

W B Mew, Langton & Co ; In the shape of their Family Ales ;

I hope you all enjoy the information . 

 The 3 Surviving Brewing Books from the Newport Brewery of W B Mew , Langton & Co 

Are cared for by the team at The Isle of Wight Records Office , Cat Ref : ML 44 

*  This relates to the Extract Poundage of 1 Quarter of Black Malt @ an Av of 50 Lbs / Qtr 

** I believe the Mew family operated another brewery on the Isle of Wight , 

      Any technical details or , even brewing records would be welcomed ,

Please get in touch or comment below if you`re able to assist .

This Table , Analysis Etc C Edd Mather 2026 

W B Mew , Langton & Co`s Maltings ;
Photo from the Brewery History Society Webpage on the Company

                                                                    STOUTS : 1884 - 1891 

Gyle	Date	Original	I B U	A B V
STOUT
20	29 / 10 / 1884	1.065.25	52	7.2  %
26	5 / 12 / 1884	1.073.5	44	8.1  %
87	5 /   2 / 1885	1.072  *	60	7.9  %
		1.072.25	60	8.0  %
		1.071.75	60	7.9  %
189	23 /   4 / 1885	1.072.5	56	8.0  %
59	23 / 12 / 1885	1.071  *	60	7.8  %
		1.075.25	60	8.4  %
		1.071.75	60	7.9  %
230	10 /   8 / 1886	1.073.5  *	54	8.1  %
		1.074.5	54	8.3  %
		1.073.25	54	8.1  %
122	25 /   3 / 1887	1.074.5	52	8.3  %
147	4 /   5 / 1887	1.073.75	52	8.2  %
X  X    STOUT
214	26 /   9 / 1889	1.069.5	52	7.6  %
97	18 /   3 / 1890	1.068	48	7.7  %
189	13 /   8 / 1890	1.068	50	7.4  %
51	23 / 12 / 1890	1.068	56	7.4  %
69	22 /   1 / 1891	1.068	56	7.4  %
X  X  X    STOUT
205	1 /   8 / 1889	1.073  *	54	8.1  %
		1.073.5	54	8.1  %
		1.072.75	54	8.0  %
214	26 /   9 / 1889	1.075	52	8.3  %
97	18 /   3 / 1890	1.073.75	48	8.4  %
189	13 /   8 / 1890	1.073.75	52	8.2  %
51	23 / 12 / 1890	1.073.75	54	8.2  %
69	22 /   1 / 1891	1.073.75	54	8.2  %

Cheers All 🍻 ,

Edd 

                                         AS WITH ALL OTHER BLOGPOSTS ; 

                                   NO PART OF THIS BLOG OR IT`S CONTENT 

            MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR , 

   DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES