How Do All ,
Today`s draught of contentment comes from Victorian Burton on Trent ;
It`s a rare beer in terms of production from the Black Eagle Brewery in Burton ;
With the No 7 Ale ( London ) entered up once in the three Gyle Books (1877 - 8 , 1883 & 1887 ) .
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 ; The racking hops have , of a necessity been reduced in
A similar fashion to account for A : Container Type and,
B : The Increase in Average Alpha Acid % composition from a theoretical 3.2 % IN 1887 ,
To 6.5 % a/a in 2025 .
As with the other Black Eagle Brewery ( Burton ) posts of late , 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 this simple to brew example of the victorian brewer`s art ;
26.420 Wort Litres IN Copper @ 1.047.75
85 % Mash Efficiency Assumed
19.500 BEER Litres Racked Down ON HOPS ( Est`d )
This recipie C Edd Mather 2025
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 7 ALE
( LONDON )
Monday 2 Nd May 1887
Gyle No : 609
Original Gravity : 1.064.25 Racking Gravity : 1.015 Final Gravity : 1.012
I B U : 34 A B V : 6.8 %
MALTS
Warminster Malt : 41 % Plumage - Archer = 2.015 Kg
Crisp Malt : 41 % Chevalier = 2.010 Kg
18 % Hana Vienna = 0.885 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 c = 10.150 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 = 28.80 Litres Allowance .
AT 1.004.75 ,
Stop Taps and Collect Tun Wort as below
WORT COLLECTION
ADD Liquor as required to the Copper ;
26.420 Wort Litres IN COPPER @ 1.047.75
CONDENSE to 1.048.5
ON 26.000 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
@ 1.048.5 ON 26.0 Wort Litres
10 IBU Goldings @ 6 % = + 16 g
2 Nd Hop Charge : Let Off - 135 Minutes
@ 1.054.5 ON 22.780 Wort Litres
11 IBU East Kent Goldings @ 6.5 % a/a = 15 g
AT LET OFF - 80Minutes
@ 1.059.75 ON 20.585 Wort Litres IN COPPER
ADD 3.535 Litres of LIQUOR =
24.120 Wort Litres IN Copper @ 1.051 ;
+ 1.004.5 No 2 Invert = ADD 0.340 Kg
3 Rd Hop Charge : Let Off - 25 Minutes
@ 1.061 ON 21.730 Wort Litres
6 IBU French Fuggles @ 4.2 % = 13 g
7 IBU Goldings @ 6.0 % = 10 g
At Let Off - 12 Minutes , ADD Copper Finings
AT Let Off STAND 15 Minutes ,
RECIRCULATE In Copper 15 - 20 Minutes ;
STAND 1/2 Hour ,
COOL A S A P to Pitching Heat
20.570 Wort Litres @ + 60 Minutes AT 1.064.25
YEAST
Pitch with 136 ml of a LIVE YEAST @ 14 c
Burton on Trent type Yeast Strain
20.200 Wort Litres IN F V 1 @ 1.064.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.064.25
2 M 16.5 1.061 Clear TO 2 Nd F V : 19.800 Wort Litres in F V 2
E 18 1.050
3 M 20.5 1.050
E 21.5 1.042
4 M 19 1.032
E 16 1.024
5 M 13.5 1.021 CLEAR TO 3 Rd Vessel ( SELLER ) 19.50 Wort Litres IN F V 3
E 13.5 1.018
6 E 13.5 1.016
7 E 13.5 1.015
8 M / N 13.5 1.015 RACK ON HOPS = 19.200 BEER Litres Racked Down
ADD 8 g East Kent Goldings @ 6.5 % a/a
STAND : 1 Week @ 13 - 15 c ; VENT EXCESS C O 2 and Re Seal
CELLAR : 8 WEEKS @ 8 - 10 c THEN ADD FININGS and Roll Well ,
STAND 1 week @ 10 - 12 c THEN stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All 🍻 and Happy Brewing ,
Edd
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