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 ;
28.0 Wort Litres IN Copper Ex MASH @ 1.060
85 % Mash Efficiency Assumed
31.700 Wort Litres @ 1.053 MAX Wort Volume
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 STOCK )
Monday 4 Th April 1887
Gyle No : 563
Original Gravity : 1.080.5 Racking Gravity : 1.020 Final Gravity : 1.014
I B U : 82 A B V : 8.9 %
MALTS
Crisp Malt : 51 % Hana Vienna = 3.335 Kg
49 % Chevalier = 3.200 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 = 17.20 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 = 32.70 Litres Liquor Allowance .
AT 1.006 ,
Stop Taps and Collect Wort as below
WORT COLLECTION
28.0 Wort Litres IN COPPER @ 1.060 EX Mash
ADD 3.700 Liquor Litres = 31.70 Wort Litres @ 1.053
ADD 1.005 No 1 Invert = + 0.50 Kg = 1.058 IN COPPER
CONDENSE to 1.059.5 ON 30.880 Wort Litres IN COPPER
COPPER & HOPS
A 3 1/2 Hour boil ON HOPS
1 St Hop Charge : Let Off - 210 Minutes
@ 1.059.5 ON 30.880 Wort Litres
34 IBU Goldings @ 6.0 % a/a = + 65 g
2 Nd Hop Charge : Let Off - 120 Minutes
@ 1.067.5 ON 26.730 Wort Litres
22 IBU Goldings @ 6.0 % a/a = + 40 g
3 Rd Hop Charge : Let Off - 60 Minutes
@ 1.073.5 ON 24.350 Wort Litres
13 IBU Goldings @ 6.0 % a/a = + 24 g
4 Th Hop Charge : Let Off - 25 / 20 Minutes
@ 1.076.75 ON 23.270 Wort Litres
13 IBU Goldings @ 6.0 % a/a = + 24 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
22.130 Wort Litres @ + 60 Minutes AT 1.080.5
YEAST
Pitch with 200 ml of a LIVE YEAST @ 13.5 c
Burton on Trent type Yeast Strain
21.50 Wort Litres IN F V 1 @ 1.080.5
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
13.5 |
1.080.5 |
|
2 |
M |
14.5 |
1.077 |
|
|
E |
16.5 |
1.073 |
|
3 |
M |
18 |
1.067
* |
|
|
E 1 |
20 |
1.062 |
|
|
6 |
21 |
1.056 |
|
|
11 |
21.75 |
1.050 |
|
4 |
M 6 |
23 |
1.047
** |
|
|
N |
19.75 |
1.040 |
|
|
E 11 |
18 |
1.038
* |
|
5 |
E 11 |
16.5 |
1.030 |
|
6 |
E 11 |
13.5 |
1.029 |
|
7 |
E 11 |
13 |
1.027.25 |
|
8 |
M
/ N |
13 |
1.027
*** |
* : ROUSE WORT
** : Clear TO 2 Nd F V = 21.000 Wort Litres IN F V 2
*** : CLEAR TO Conditioning Vessel = 20.700 BEER Litres IN C V 1 ;
Hold @ 13 - 12 c 2 Weeks VENT EXCESS C O 2 & Re Seal ,
COOL to 10 - 12 c For X WEEKS - Until @ 1.020.5 ;
ALLOW C . V TO 14 - 16 c @ 1.020.25 ,
FULLY VENT C . V @ Rack TO DRAUGHT - 6 Hours
RACKING : Rack to DRAUGHT container 1.020 ;
13 c + 1 WEEK ; VENT EXCESS C O 2 & Re Seal .
CELLAR : 6 - 9 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
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