TRUMAN, HANBURY & BUXTON ; BURTON : No 8 ALE 1877

 How Do All ,

This cerevesian treat hails from the Black Eagle Brewery in Burton on Trent ;

 Taken from the information in the 1877 - 1878 Gyle Book @ B / THB / BUR / 035 , 

Cared for as part of the larger Truman`s collection by the helpfull and friendly folks @

The London Archives on Northampton Rd , Clerkenwell .

I hope that you all enjoy today`s recipie , as with quite a few of the different Ales brewed 

 On Derby St by Truman`s ; The No 8 Ales had variants which contained Brewing Sugars , 

And those which would have employed a Reserved Wort or , All Malt grist for the collection 

 Of Wort at All Up / Let Off - X Minutes .

 This brew originally used a ` Newmarket ` malt ; 

Employing both " amer " and , " altmark " hops in the copper .

Today`s cerevesian delight is a ` Non Sugars ` version , I`ll be posting it`s parallel with Sugars

 Later this month ; Leave a comment below if you`d like it to be from 1877-8 , 1883 or 1887 .

This recipie C Edd Mather 2025 

                                  This Recipie for 27.500 Wort Litres Ex Mash @ 1.039.25

                                                  85 % Mash Efficiency Assumed 

                                Beer Litres Racked Down : 19.300 - 19.200 Litres @ 1.011

Truman Hanbury & Buxton 

Black Eagle Brewery

Derby St 

Burton on Trent

Staffordshire 

                                                                  No  8  ALE 

                                                     Tuesday  14 Th August 1877 

                                                                  Gyle No : 26

                    Original Gravity : 1.053.5  Racking Gravity : 1.011  Final Gravity : 1.008

                                                    I B U : 42      A B V : 5.9  % 

                                                                      MALTS

U K Grist : 

Crisp Malt :                               66.75  %  Chevalier       =   2.800 Kg

                                                  33.25  %   Hana Vienna =   1.400 Kg 

Universal Grist 

                                       Floor Malted Pale Ale @ 4 - 7 IBC = 2.795 Kg

                                       Weyermann ` Barke ` Vienna = 1.400 Kg 

                                        Alt : Vienna Malt 

                                                                   MASHING

                                                  USE Burton on Trent Liquor ,

                                 Thoroughly pre warm the mash tun with Liquor @ 90 c ,

                                            - 10 Minutes BEFORE mashing in ;

                          ENSURE that the Liquor is 1.5 " ABOVE the plates / filter bed 

                                 MASH : 64.5 - 65 c 0 + 120 Minutes = 9.50 Litres 

                                                             At 120 Minutes , 

                        Slowly open the mash tun valve and Return any Cloudy Wort 

                             OVER THE MASH until Consistently Clear & Bright ,

                                                        Then send to the Copper .

                                                                SPARGING 

                                       At Clear Wort to the Copper + 8 -10 Minutes 

                                         @    77 - 76 c = 24.635 Litres Allowance 

                                                                    At 1.004 , 

                                STOP TAPS and Collect Wort in the Copper as below .

                                                     

                                                      WORT  COLLECTION 

                                                 ADD Liquor AS REQUIRED ;

                                  Collect 27.500 Wort Litres IN COPPER @ 1.039.25

                            CONDENSE to 1.040 IN Copper @ Let Off - 190 Minutes .

                                                         COPPER   &   HOPS 

                                                   A 3 Hour Boil ON HOPS 

                                      1 St Hop Charge @ Let Off - 190 Minutes

                                      To 26.975 Wort Litres IN Copper @ 1.040 

                                       13 IBU OLD Cluster @ 5.0 % a/a = 24 g 

Alt : NEW Cluster @ 6.5 % a/a = + 19 g 

                                      2 Nd Hop Charge @ Let Off - 120 Minutes 

                                       To 22.925 Wort Litres IN Copper @ 1.046

              15 IBU Perle @ 7.5 % a/a = + 17 g                       

                                                   AT LET OFF - 65 Minutes 

                                    @ 1.053.5 ON 19.185 Wort Litres IN Copper 

                     ADD 4.685 Litres of LIQUOR & Malt Extract @ + 1.003.5 degrees

                   23.870 Wort Litres IN Copper @ 1.043 = +0.280 Kg = 1.046.5

                                       3 Rd Hop Charge @ Let Off - 25 - 20 Minutes 

                                      To 22.070 Wort Litres IN Copper @ 1.050

                                      14 IBU French Fuggles @ 4.2 % a/a = + 27 g

                                  At Let Off - 12 Minutes , ADD Copper Finings ;

                                                   Stand 1/4 Hour @ Let Off ,

                                           Recirculate IN Copper 15 - 20 Minutes    

                                                       THEN STAND 1/2 Hour ,

                                                  COOL A S A P to Pitching Heat   

                                       20.525 Wort Litres @ + 60 Mins AT 1.053.5

                                                                   YEAST 

                                       Pitch with 46 ml of a LIVE YEAST @ 16.5 c 

                                             20.20 Wort Litres @ 1.053.5 IN F V 1 

                                                   ATTENUATION

DAY    Hour   Heat     Gravity                                     REMARKS 

    1           P        16.5       1.053.5

    2          M        17.5       1.051.5

                 E        18.5       1.048.5     Drop to 2 Nd F V  =19.900 Wort Litres 

    3           M       19.5       1.041

                  E       21          1.029.5

    4           M       18.5       1.023

                  E       16.5       1.019    

             E   8 - 10 16         1.017.5   DROP TO SETTLER = 19.60 Wort Litres 

                 11:30   13.5      1.014.25

    5         E  11     13.5       1.012.5

    6         E  11     13.5       1.011 

    7      M  /  N     13.5       1.011      RACK TO DRAUGHT vessel = 19.30 - 19.20 BEER Litres.

STAND : 1 WEEK @ 12 - 13 c / 2 - 3 Days @ 16 - 19 c

CELLAR : 3 Weeks @ 10 - 8 c ; ADD FININGS and Roll Well ;

                       STAND : 1 WEEK @ 10 - 12 c then re roll & Stillage .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C 

Cheers All and Happy Brewing ,

Edd 

  

                                      

LICHFIELD BREWERY CO LTD : A SHOPRT HISTORY ; PORTERS & STOUTS 1889 - 1891

 How Do All ,

Today`s post is about the general history of The Lichfield Brewery Co Ltd , 

 Also including information on Porter & Stout brewings at St John`s St 1889 - 91 .

Lichfield Brewery Co Ltd 

Lichfield Brewery

St John St

Lichfield 

Staffordshire 

1907Advertisement :
From the Brewery History Society Webpage on the company

                                                             A SHORT HISTORY 

The brewery was founded by the merger of two Lichfield companies in 1869 , Griffifths Bros 

  Of St John St and The Lichfield Malting Co Ltd , with brewing being concentrated at St John St .

   After the merger in 1869 , the new concern throve , And by 1888 they had purchased the 

Business interests of Smith & Royds .

 In 1890 , then company re formed into one with the same name, This after voluntary liquidation .

By 1891 the thriving St John`s St concern were to merge with their borough rivals ,

The Trent Valley Brewery Co Ltd ; With brewing again being concentrated at St John St * , 

With the now expanded business going on to purchase James Lloyd`s business in 1892 .

  As with a number of other breweries , the trading conditions imposed by the Great War proved 

Somewhat difficult , but not too much so . 

  By 1930 , the end of an era at the Lichfield Brewery on St John St was approaching ;

As in that year , Samuel Allsopp & Sons of Burton on Trent were to purchase the company ,

With beers supplied from their own brewery at Burton  .

                                                    BEERS BREWED 1889 - 1891  

                                                                      I P A 

                                                                   Pale  Ale 

                                                             Nos 1 - 5 Bitter 

                                                             Nos 1 - 5 Mild 

                                                                     Porter

                                                                      Stout

                                                                      " F " 

                                                                      " B " 

                                                                      " A " 

Also in the 1889 - 1891 Brewing & Attenuation Book are a number of brtewings of ,

 Trent Valley Brewery Co Ltd Beers ( " T V B " , " T V " , " T V No 4 Brand " and ,

What I believe to be a singular brewing of a Trent Valley Stout .

Also in the book are two brewings of " Diamond Ale " , a Pale Ale type .

The F , B & A ales are all Strong / Stock Ales 

The Source of this cerevesian knowledge ? ; 

It`s from an item in the collections of the Nice & Friendly folks in Stafford at Staffordhire Archives,

          Lichfield Brewery Co Ltd : Brewing & Attenuation Book 1889 - 1891 @ LD / 3 / 4 

                                                      PORTERS  &  STOUTS

                                                                1889  - 1891  

                                                An Analysis of Selected Brewings 

Gyle	Quality	DATE	Original	I B U	A B V
87	Porter	14 / 02 / 1889	1.051.75	50	5.8  %
99	Porter	14 / 03 / 1889	1.050	46	5.6  %
115	X Porter	09 / 03 / 1889	1.044.25	38	4.7  %
191	X Porter	04 / 07 / 1889	1.052.75	32	5.6  %
138	X Porter	11 / 06 / 1891	1.050.5	26	5.3  %
106	Stout	25 / 03 / 1889	1.065.5	50	6.7  %
190	Stout	07 / 04 / 1889	1.066.75	46	7.2  %
106	Stout	20 / 04 / 1891	1.071	30	7.4  %
125	Trent Valley Stout	26 / 04 / 1889	1.067.25	56	7.5  %

Gyle No : 86 & 87 : Wednesday 19 Th February 1889 

QUALITY	MALTS	Qrs	USE %	SUGAR	HOPS
STOUT	Amber	2.5	15.5  %	31.99 %	230 Lbs
PORTER	Brown	2.5	15.5  %
	Black	2.5	7.0  %
	Own Local	8	49.5  %
	???	2	12.5  %

Gyle No : 99 : Thursday 14 Th March 1889

QUALITY	MALTS	Qrs	USE %	SUGAR	HOPS
PORTER	Amber	1.5	11.7  %	34.176 %	200 Lbs
	Brown	1.5	11.7  %
	Black	1.5	6.5  %
	London	1	7.8  %
	Own Inferior	8	62.3  %

Gyle No : 115 Friday 9 Th April 1889 

QUALITY	MALTS	Qrs	USE %	SUGAR	HOPS
X PORTER	Own Inferior	15	75.6  %	Nil Sacch	214 Lbs
	Amber	2	10.0  %
	Brown	2	10.0  %
	Black	1.5	4.4  %

Gyle No : 191 Friday 4 Th July 1890 

QUALITY	MALTS	Qrs	USE %	SUGAR	HOPS
X PORTER	OWN No 2	8	59.8  %	16.01 %	142 Lbs
STOUT	Chilean No 2	4	19.9  %
	B P G	2	10  %
	Amber	2.5	12.4  %
	Crystal	2.5	12.4  %
	Black	2	5.5  %

Gyle No : 106 Monday 20 Th April 1891 

QUALITY	MALTS	Qrs	USE  %	SUGAR	HOPS
STOUT	Own Local	5	36.8	26.318 %	84 Lbs
	Smyrna	4	29.5
	Brown	2	14.75
	Crystal	2	14.75
	Black	1	4.2

I hope you`ve all enjoyed today`s Info Post ; As with a number of other Brewery analyses

 I`ve completed , this one was no exeption to the mounds of calculations necessary to interpret the data .

 

Cheers All 🍻

Edd 

This Article & Tables Etc : C Edd Mather 2025