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 1883 @ B / THB / BUR / 036
I hope that you all enjoy this simple to brew example of the victorian brewer`s art ;
25.0 Wort Litres IN Copper Ex MASH @ 1.062.5
85 % Mash Efficiency Assumed
Maximum Wort Volume : 30.050 Wort Litres IN Copper @ 1.052
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
( LONDON RUNNING )
Thursday 15 Th March 1883
Gyle No : 587
Original Gravity : 1.081.25 Racking Gravity : 1.020 Final Gravity : 1.016
I B U : 36 A B V : 8.7 %
MALTS
Crisp Malt : 50 % Chevalier = 3.040 Kg
29 % Hana Vienna = 1.765 Kg
Warminster Malt : 21 % Mild Ale = 1.265 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 @ 65 c = 13.70 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 = 32.0 Litres Liquor Allowance .
AT 1.006.25 ,
Stop Taps and Collect Wort as below
WORT COLLECTION
25.00 Wort Litres IN COPPER @ 1.062.5 EX Mash
ADD 5.050 Liquor Litres = 30.050 Wort Litres @ 1.052
ADD 1.009 No 1 Invert = + 0.850 Kg = 1.061 IN COPPER
CONDENSE to 1.062 ON 29.555 Wort Litres IN COPPER
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.062 ON 29.555 Wort Litres
9 IBU Hallertau Heresbrucker @ 3.5 % = + 30 g
2 Nd Hop Charge : Let Off - 150 Minutes
@ 1.065 ON 28.125 Wort Litres
9 IBU Goldings @ 6.0 % a/a = + 19 g
3 Rd Hop Charge : Let Off - 90 Minutes
@ 1.071.5 ON 25.310 Wort Litres
9 IBU Goldings @ 6.0 % a/a = + 18 g
4 Th Hop Charge : Let Off - 25 / 20 Minutes
@ 1.077.5 ON 23.185 Wort Litres
9 IBU Goldings @ 6.0 % a/a = + 17 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
22.060 Wort Litres @ + 60 Minutes AT 1.081.25
YEAST
Pitch with 130 ml of a LIVE YEAST @ 14 c
Burton on Trent type Yeast Strain
21.50 Wort Litres IN F V 1 @ 1.081.25
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.081.25 |
|
2 |
M |
14.5 |
1.080.25 |
|
|
N |
16 |
1.078 * |
|
|
E |
16.75 |
1.073 |
|
|
11 |
18.75 |
1.070
|
|
3 |
M |
20 |
1.065 |
|
|
N |
20.5 |
1.060.5
|
|
|
E |
21.5 |
1.054 |
|
4 |
M |
20.5 |
1.047 |
|
|
E 6 |
21.5 |
1.040 |
|
|
11 |
20.5 |
1.034 |
|
5 |
M |
19.5 |
1.030.25
** |
|
|
E |
16.5 |
1.025.75 |
|
|
11 |
15.75 |
1.024.25 |
|
6 |
M |
14.5 |
1.022 |
|
|
E 11 |
13.5 |
1.020 |
|
7 |
M / N |
13.5 |
1.020 *** |
* = Rouse
** = Clear TO 2 Nd F V = 21.0 Wort Litres IN F V 2
*** = Rack TO DRAUGHT = 20.400 - 20.300 Beer Litres Racked Down ( Est`d )
STAND : 1 Week @ 13.5 c then Cellar .
CELLAR : At 10 - 8 c FOR 4 Months ; ADD Finings then @ 11 - 12 c 1 Month ,
Then roll & stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 16 Hours - Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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