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 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 ;
26.000 Wort Litres IN Copper Ex MASH @ 1.056
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 ( PALE STOCK )
Friday 14 Th January 1887
Gyle No : 363
Original Gravity : 1.074.75 Racking Gravity : 1.020 Final Gravity : 1.014
I B U : 68 A B V : 8.3 %
MALTS
Crisp Malt : 50 % Chevalier = 2.835 Kg
Warminster Malt 50 % Plumage Archer = 2.830 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 = 12.800 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 = 30.710 Litres Liquor Allowance .
AT 1.005.75 ,
Stop Taps and Collect Tun Wort as below
WORT COLLECTION
ADD Liquor as required to the Copper ;
26.000 Wort Litres IN COPPER @ 1.056
ADD 5.315 Litres of LIQUOR
= 1.046.5 ON 31.315 Wort Litres IN Copper
ADD 0.835 Kg Invert No 1 ( = 1.008.5 )
31.315 Wort Litres IN Copper @ 1.055
CONDENSE to 1.056
ON 30.745 Wort Litres IN Copper @ Let Off - 195 Minutes
COPPER & HOPS
A 3 1/4 Hour boil ON HOPS
1 St Hop Charge : Let Off - 195 Minutes
@ 1.056 ON 30.745 Wort Litres
29 IBU East Kent Goldings @ 6.5 % a/a = + 50 g
NB : Australian readers could substitute Golden Cluster if available
2 Nd Hop Charge : Let Off - 135 Minutes
@ 1.062 ON 27.450 Wort Litres
13 IBU East Kent Goldings @ 6.5 % a/a = + 23 g
3 Rd Hop Charge : Let Off - 70 Minutes
@ 1.068 ON 24.790 Wort Litres
13 IBU East Kent Goldings @ 6.5 % a/a = + 22 g
4 Th Hop Charge : Let Off - 20 Minutes
@ 1.072 ON 23.330 Wort Litres
13 IBU East Kent Goldings @ 6.5 % a/a = + 22 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
22.435 Wort Litres @ + 60 Minutes AT 1.074.75
YEAST
Pitch with 140 ml of a LIVE YEAST @ 15 c
Burton on Trent type Yeast Strain
21.500 Wort Litres IN F V 1 @ 1.074.75
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.074.75 |
|
2 |
M |
16.5 |
1.071.75 |
|
|
E |
17.5 |
1.066.5 |
|
3 |
M 6 |
21 |
1.060 |
|
|
E 11 |
21 |
1.053.25 |
|
4 |
M 11 |
21.75 |
1.040 * |
|
|
E 6 |
19.5 |
1.034 |
|
5 |
M 11 |
18.5 |
1.027.5 |
|
|
E 11 |
16.5 |
1.024 |
|
6 |
E 11 |
16.5 |
1.021.5 |
|
7 |
E 11 |
15.5 |
1.020.25 |
|
8 |
E 11 |
13.5 |
1.020 |
|
9 |
M
/ N |
13.5 |
1.020
** |
* : Clear to 2 Nd F V = 21.0 Wort Litres IN F V 2
** : Rack to DRAUGHT Vessel
RACKING : Rack to DRAUGHT container 1.020 ;
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 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
 |
| Today`s Beery Delight powered by Messrs Sullivan & Powell, Image C Edd Mather 2026 |
Cheers All and Happy Brewing 🍻 ,
Edd
PS : The next recipie will be the last in the current series of No 5 Ales ; the Keeping version ;
From the 1878 Truman`s Burton Gyle Book ; with the No 4 Ales following in due course .
AS WITH ALL OTHER BLOGPOSTS ;
NO PART OF THIS BLOG OR IT`S CONTENT
MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,
DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES