How Do All ,
Today`s post is my first one to feature a beer from Truman`s Burton brewery ,
Taken from the 1877 - 1878 Gyle Book @ B / THB / BUR / 035 ,
Part of the larger Truman`sCollection cared for by the helpfull team
@ London Metropolitan Archives .
TRUMAN , HANBURY & BUXTON
A Brief History
In the year of the Great Fire of London , Thomas Bucknall built the Black Eagle Brewhouse on
Land known as Lolsworth Field , owned by Sir William Wheeler ; With Joseph Truman
Purchasing the concern in 1679 . Joseph and Benjamin Truman joined the burgeoning business in 1716 ; with Sir Benjamin Truman further developing the business after the death of Joseph Truman in 1721 , Increasing the output to 60 , 000 Barrels per annum by 1760 .
In 1780 , Sir Benjamin Truman died , with the real property of the brewery being inherited by his
Grandsons ; Though the day to day management of the brewery business was left to a James Grant,
Until the latter`s own decease in 1788 when his share in the partnership was taken up by one
Sampson Hanbury who also assumed the mantle of day to day running of the Spitalfields concern
Until his death in 1835 , with his nephew T F Buxton joining the firm in 1793 .
In 1811 T M & R Pryor joined the burgeoning partnership .
In 1873 , the decision was taken to purchase the brewery of Phillips Brothers on Derby Street
at Burton on Trent ( Established by the Phillips Bros of Northampton Ca 1860 - 65 ) .
The recently puchased premises then underwent an extensive re building and expansion , with
The `New ` brewery being re named " The Black Eagle Brewery " after their London brewery .
In January 1889 , Truman , Hanbury & Buxton & Co Ltd were registered as a limited company ;
Aquiring Swansea United Breweries of the Orange St Brewery , Swansea in 1926 , followed by
Russell`s Gravesend Brewery in 1930 .
As was the case with their near London competitors , the company weathered the difficult trading
Conditions of the Second World War , emerging after the hostilities to purchase Daniell & Sons
Of the Castle Brewery , Colchester in 1958 , before the company`s purchase in 1971 by
Grand Metropolitan Hotels .
The Burton brewery closed in 1971 , and in 1974 Truman Ltd merged with Watney - Mann Ltd ;
With the Brick Lane Brewery continuing to brew until 1988 , When the 322 years of beer brewing
On the site established by Thomas Bucknall in 1666 sadly ended .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Truman , Hanbury & Buxton Ltd and their successors in title
Truman , Hanbury & Buxton
Black Eagle Brewery
Derby Street
Burton on Trent
Staffordshire
 |
| Brewery Advertisement : From the Brewery History Society Webpage on Truman`s ( BURTON ) |
A . K
Monday 3 Rd December 1877
Gyle No : 157
Original Gravity : 1.051.5 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 50 A B V : 6.0 %
MALTS
U K & Ireland
Warminster Malt : 50 % Plumage Archer = 2.480 Kg
25 % Vienna Malt = 1.245 Kg
Crisp Malt 25 % Chevalier = 1.240 Kg
Australia
Voyager Craft Malt : 50 % Veloria Schooner = 2.475 Kg
25 % Veloria Vienna = 1.235 Kg
Crisp Malt : : 25 % Chevalier = 1.240 Kg
ALTERNATIVE GRIST
Crisp Malt 50 % Chevalier = 2.480 Kg
Weyermann Malt : 25 % ` Barke ` Vienna = 1.240 Kg
Floor Malted Maris Otter : @ 25 % = 1.245 Kg
MASHING
USE A Burtonised Liquor
Thoroughly Pre Warm the mash tun , Liquor @ 95 c - 10 Mins BEFORE mashing in
MASH : 2.25 Hours AT 66 - 65.5 c = 15.800 Litres
At 135 Minutes ( TAPS )
Clear Wort by return OVER the mash until CONSISTENTLY CLEAR ;
Only then send to the Copper and begin Collection .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 - 5 Minutes @ 77 c = 23.00 Litres .
At 1.004 , STOP TAPS and Collect Wort in the Copper .
ADD LIQUOR to the Copper , Reducing the Copper Gravity to 1.039.75 ON 30. Wort Litres;
THEN CONDENSE TO 30.000 Wort Litres @ 1.040 IN COPPER @ Let Off - 120 Minutes
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge to the Copper @ Let Off - 120 Minutes
Then , At Let Off - 90 Minutes ADD the 2 Nd Hopo Charge
@ Let Off - 60 Minutes ADD the 3 Rd Hop Charge
AT Let Off - 20 -25 Minutes ,ADD the 4 Th Hop Charge.
At Let Off - 12 Minutes @ 1.051.75 ON 23.030 Wort Litres ADD 0.810 Litres of Liquor ,
Reducing to 1.050.25 = 23.840 Wort Litres IN Copper @ Let Off - 12 Minutes
THEN ADD the Copper Finings and at Let Off , STAND 1/4 Hour ;
THEN Recirculate IN Copper for 15 Minutes , THEN STAND 1/2 Hour,
BEFORE COOLING A S A P to Pitching Heat
CAST VOLUME : 23.000 Wort Litres @ Let Off + 60 Minutes AT 1.051.75
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.040
12 IBU Bramling Cross @ 6.5 % a/a = 19 g
( Original Hop " Canadians 1877 " )
2 Nd Hop Charge : To Wort Litres @ 1.043
9 IBU Brewer`s Gold @ 6.5 % a/a 14 g
NB : Aussie blog readers might like to replace this hop with Australian Cluster
9 IBU Goldings @ 6 % a/a = 15 g
3 Rd Hop Charge : To Wort Litres @ 1.046
6 IBU Brewer`s Gold @ 6.5 % a/a = 9 g
NB : Aussie blog readers might like to replace this hop with Australian Cluster
5 IBU Goldings @ 6 % a/a = 8 g
4 Th Hop Charge : To Wort Litres @ 1.049.25 - 1.049.5
9 IBU French Fuggles @ 4.2 % a/a = 19 g
NB : Aussie blog readers might like to replace this hop with Tardif de Bourgogne
( If available in Australia )
YEAST
Pitch with 90 ml / 70 g of a LIVE YEAST @ 15.5 c
To 22.850 Wort Litres IN F . V @ 1.051.75
Reccomendation : Brewlab Burton On Trent type Strain
ROUSE @ Pitch + 6 Hours and at a MINUMUM of EVERY 8 - 9 Hours ( UNTIL STOP )
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.051.75 + 4 - 6 Hours START Rousing
2 M 16 1.050
E 16.5 1.047
3 M 18.5 1.042.5
E 19.5 1.039.5
E 11 20 1.034
4 M 20.5 1.028
E X 21 1.024 STOP rousing @ 1.024
E 8 22 1.021 CLEAR to 2 Nd F V = Wort Litres IN Vessel
5 M 18.5 1.015
E 16.5 1.012
6 M 15 1.009.75
E 1 15 1.009
7 E 1 13.5 1.009 Rack and Fine TO Draught Vessels
= BEER Litres Racked Down
STAND : 1 Week at 13 c
CELLAR : 4 Weeks at 8 - 10 c THEN @ 12 c ONE WEEK .
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT, allow + 8 - 12 Hours BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment