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 this Cerevesian treat is drawn from items in the Truman`s Archive;
Cared for by the ever friendly and helpfull team @ The London Archives :
Truman , Hanbury & Buxton : Burton Gyle Book 1877 - 1878 @ B / THB / BUR / 035
I hope that you all enjoy this simple to brew example of the victorian brewer`s art ;
32.0 Wort Litres IN Copper Ex MASH @ 1.064.25
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 3 ALE Monday 8 Th October 1877
Gyle No : 66
Original Gravity : 1.086.25 Racking Gravity : 1.024 Final Gravity : 1.018
I B U : 106 A B V : 9.1 %
MALTS
Crisp Malt : 40 % Chevalier = 3.200 Kg
60 % Hana Vienna = 4.800 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 @ 66.5 c = 16.600 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
76 c = 36.0 Litres Liquor Allowance .
AT 1.006.5 ,
Stop Taps and Collect Wort as below
WORT COLLECTION
32.0 Wort Litres IN COPPER @ 1.064.25 EX Mash
CONDENSE to 31.625 Wort Litres IN COPPER @ 1.065
COPPER & HOPS
A 3 3/4 Hour boil ON HOPS
1 St Hop Charge : Let Off - 225 Minutes
@ 1.065 ON 31.625 Wort Litres
36 IBU East Kent Goldings @ 6.5 % = + 68 g
2 Nd Hop Charge : Let Off - 155 Minutes
@ 1.071 ON 28.705 Wort Litres
36 IBU East Kent Goldings @ 6.5 % = + 62 g
3 Rd Hop Charge : Let Off - 60 Minutes
@ 1.080 ON 25.195 Wort Litres
34 IBU East Kent Goldings @ 6.5 % a/a = + 52 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
23.225 Wort Litres @ + 60 Minutes AT 1.086.25
YEAST
Pitch with 220 ml of a LIVE YEAST @ 12 c
Burton on Trent type Yeast Strain
22.250 Wort Litres IN F V 1 @ 1.086.25 ( Est`d )
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
13.5 |
1.086.25 |
|
2 |
M |
17.5 |
1.082 |
|
|
E |
18 |
1.076.75 |
|
3 |
M |
19.75 |
1.068 |
|
|
N |
20.5 |
1.062 |
|
|
E 6 |
21.5 |
1.056.5 |
|
|
9 |
20 |
1.056.75 * |
|
4 |
M |
21 |
1.042 |
|
|
E 6 |
20 |
1.036 |
|
|
11 |
20 |
1.032 |
|
5 |
M 9 |
18 |
1.030 |
|
|
11 |
18 |
1.029 ** |
* = Clear TO 2 Nd F V AND COOL = 21.600 Wort Litres
** = Rack TO CONDITIONING VESSEL
= 21.000 Beer Litres Racked IN C V ( Est`d )
STAND : 1 Month @ 12 c , VENT EXCESS C O 2 ;
then to Cellar @ 12 c UNTIL @ 1.024.5 , Vent & Re Seal ;
Allow C V to 13 - 15/16 c then AT 1.024 ;
Rack to DRAUGHT VESSEL = 20.400 BEER LITRES
CELLAR : AT 12 c FOR 3 Months then , COOL TO 6 c for a period of up to 2 YEARS ;
ALLOW container to 10 - 12 c then ADD FININGS ; ROLL & STAND 1 week @ 12 c
STILLAGE : 1 WEEK @ 12 c then FULLY VENT and allow 4 / 8 - 16 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻
Edd
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