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 1877 - 1878 @ B / THB / BUR / 035 .
I hope that you all enjoy the recipe ; As I`ve got a Small favour to ask of those readers who ,
May be able to help , I`m looking for access to ANY historic brewing records in private
Collections from Scotland and other parts of the U K including the north of England ;
. If you`re able to assist , Please get in touch with me @ beerhistorybloke@gmail.com .
** Readers may be interested to know that The National Brewery Heritage Trust have ,
Been sucessfull in obtaining a new home in Burton On Trent at the Octagon Centre ;
With the general public admitted from Tuesday 25 Th August ,
Projected initial opening hours; Tuesday , Wednesday & Thursday 10 AM - 2 PM ,
I hope that you all enjoy this simple to brew example of the victorian brewer`s art ;
26.50 Wort Litres IN Copper Ex MASH @ 1.058
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 ( KEEPING )
Tuesday 2 Nd April 1878
Gyle No : 401
Original Gravity : 1.078.5 Racking Gravity : 1.022.5 Final Gravity : 1.016
I B U : 88 A B V : 8.3 %
MALTS
Crisp Malt : 50 % Chevalier = 2.990 Kg
50 % Hana Vienna = 3.0 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 @ 67 c = 14.400 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
80 c 0 - 77 c = 30.710 Litres Liquor Allowance .
AT 1.005.75 ,
Stop Taps and Collect Tun Wort as below
TUN WORT COLLECTION
ADD Liquor as required to the Copper ;
26.50 Wort Litres IN COPPER @ 1.058
ADD 4.870 Litres of LIQUOR
= 1.049 ON 31.370 Wort Litres IN Copper
ADD 1.008 Invert No 1 = 0.790 Kg
31.370 Wort Litres IN Copper @ 1.057
CONDENSE to 1.058
ON 30.820 Wort Litres IN Copper @ Let Off - 210 Minutes
COPPER & HOPS
A 3 1/2 Hour boil ON HOPS
1 St Hop Charge : Let Off - 195 Minutes
@ 1.058 ON 30.820 Wort Litres
24 IBU East Kent Goldings @ 6.5 % a/a = + 42 g
NB : Australian readers could substitute Golden Cluster if available
2 Nd Hop Charge : Let Off - 150 Minutes
@ 1.064 ON 27.630 Wort Litres
15 IBU French Fuggles @ 4.2 % a/a = + 39 g
15 IBU Goldings @ 6.5 % a/a = + 23 g
3 Rd Hop Charge : Let Off - 90 Minutes
@ 1.070 ON 25.090 Wort Litres
15 IBU Goldings @ 6 % a/a = + 27 g
LOWER BOIL INTENSITY TO A LOW ROLL
4 Th Hop Charge : Let Off - 20 Minutes
@ 1.075.5 ON 23.070 Wort Litres
15 IBU Goldings @ 6 % a/a = + 26 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
22.150 Wort Litres @ + 60 Minutes AT 1.078.5
YEAST
Pitch with 180 ml of a LIVE YEAST @ 14 c
Burton on Trent type Yeast Strain
21.600 Wort Litres IN F V 1 @ 1.078.5
ATTENUATION
|
Day |
Hour |
Heat |
Gravity |
|
1 |
P |
14 |
1.078.5 |
|
2 |
M |
15.5 |
1.076 |
|
|
E |
16 |
1.071.25 |
|
3 |
M |
17.5 |
1.066.75 |
|
|
E |
19 |
1.061 |
|
|
11 |
21 |
1.056 |
|
4 |
M 6 |
21 |
1.049 |
|
|
E 2 |
21.5 |
1.042
* |
|
|
11 |
18.75 |
1.035 |
|
5 |
M |
16.5 |
1.028.5 |
|
|
E |
15.75 |
1.025 |
|
6 |
M |
15.5 |
1.023 |
|
|
E |
15 |
1.022.5 |
|
7 |
M
/ N |
13.5 |
1.022.5
** |
* : Clear to 2 Nd F V = 21.20 Wort Litres IN F V 2
** : Rack to DRAUGHT Vessel
RACKING : Rack to DRAUGHT container 1.022.5 - 1.022 ;
AT 13 c + 1 WEEK @ 12 - 13 c ,
VENT EXCESS C O 2 and Re Seal
STAND : 2 Weeks @ 10 - 12 c then Cellar .
CELLAR : 8 - 12 Months AT 6 C then allow to 10 c FOR 1 WEEK and ADD FININGS ;
Roll then STAND 2 WEEKS @ 10 - 12 c before re rolling and Stillaging .
STILLAGE : 1 WEEK @ 10 - 12 c ;
FULLY VENT and allow 6 - 12 Hours BEFORE Q . C
 |
| Today`s Beery Delight powered by Messrs Sullivan & Powell, Image C Edd Mather 2026 |
Cheers All and Happy Brewing 🍻 ,
Edd
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