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 ;
32.000 Wort Litres IN Copper Ex MASH @ 1.054.25
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 5 ALE ( COUNTRY )
Saturday 4 Th April 1887
Gyle No : 575
Original Gravity : 1.074 Racking Gravity : 1.017.25 Final Gravity : 1.014
I B U : 52 A B V : 7.9 %
MALTS
Crisp Malt : 83.25 % Hana Vienna = 5.620 Kg
16.25 % Chevalier = 1.130 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 @ 67.5 c = 18.150 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 = 33.10 Litres Liquor Allowance .
AT 1.005.5 ,
Stop Taps and Collect Tun Wort as below
WORT COLLECTION
ADD Liquor as required to the Copper ;
32.000 Wort Litres IN COPPER @ 1.054.25
CONDENSE to 1.055
ON 31.550 Wort Litres IN Copper @ Let Off - 180 Minutes
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.047 ON 27.390 Wort Litres
7 IBU Cluster @ 6.5 % = + 14 g
NB : Australian readers could substitute Golden Cluster if available
7 IBU Brewer`s Gold @ 6.5 % a/a = + 14 g
2 Nd Hop Charge : Let Off - 120 Minutes
@ 1.061 ON 28.105 Wort Litres
8 IBU Tettnanger @ 4.5 % a/a = + 18 g
8 IBU Goldings @ 6.0 % a/a = + 15 g
3 Rd Hop Charge : Let Off - 60 Minutes
@ 1.067.5 ON 25.110 Wort Litres
6 IBU Tettnanger @ 4.5 % a/a = + 15 g
5 IBU Goldings @ 6.0 % a/a = + 10 g
4 Th Hop Charge : Let Off - 30 Minutes
@ 1.070.5 ON 23.995 Wort Litres
6 IBU Tettnanger @ 4.5 % a/a = + 15 g
5 IBU Goldings @ 6.0 % a/a = + 10 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
Wort Litres @ + 60 Minutes AT 1.074
YEAST
Pitch with 170 ml of a LIVE YEAST @ 20.5 c
Burton on Trent type Yeast Strain
22.000 Wort Litres IN F V 1 @ 1.074
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
20.5 |
1.074 |
|
2 |
M |
21.5 |
1.071 |
|
|
E |
22 |
1.066 |
|
3 |
M |
22 |
1.060 |
|
|
N |
23.25 |
1.054
* |
|
|
E |
21.5 |
1.050 |
|
4 |
M |
20 |
1.045 |
|
|
E |
18 |
1.038 |
|
5 |
M |
17 |
1.031 |
|
|
E |
16 |
1.028 |
|
6 |
E |
15 |
1.026.75 |
|
7 |
E |
14 |
1.026.25 |
|
8 |
M |
13.5 |
1.026
** |
* : Clear to 2 Nd F V = 21.500 Wort Litres IN F V 2
** : Clear TO 3 Rd F V ( AT 13 c ) / Conditioning Vessel UNTIL @ 1.017.25 .
RACKING : Rack to DRAUGHT container 1.017.25 AT 13 c + 1 WEEK @ 12 - 13 c
STAND : 2 Weeks @ 10 - 12 c then Cellar .
CELLAR : 3 - 4 Months AT 8 - 6 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
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