How Do All ,
Today`s cerevesian treat is a recipie from Truman`s Burton brewery ;
Their A . K from the 1877 - 1878 Burton Gyle Book from the larger Truman`s archives ,
Cared for by the helpfull and friendly team at The London Archives ;
Cat No : 1877 - 1878 Gyle Book @ B / THB / BUR / 035 .
This recipie C Edd Mather 2026
THIS RECIPIE FOR 28.50 Wort Litres IN Copper @ 1.038.25 AT Let Off - X Minutes
85 % Mash Efficiency .
27.920 Wort Liutres @ 1.039
IN Copper @ Let Off - 90 Minutes
20.200 Wort Litres IN F V 1 @ 1.051.75
19.600 - 19.500 BEER Litres ( DRAUGHT )
Truman Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
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| Truman`s BURTON Brewery Drawing ; From the Brewery History Society Webpage on the Brewery |
A . K
Monday 3 Rd December 1877
Gyle No : 157
Original Gravity : 1.051.75 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 58 A B V : 5.4 %
MALTS
Crisp Malt : 80 % Chevalier = 3.390 Kg
Warminster Malt : 20 % Plumage Archer = 0.850 Kg
MASHING
Use a Burton On Trent Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Mins BEFORE mashing in
Liquor 1.5 " ABOVE the plates / filter bed
MASH : 0 - + 120 Minutes @ 65 c = 11.40 Litres
AT 120 Minutes , Slowly open the mash tun valve ;
Return any Cloudy / Turbid Wort OVER THEMASH
Until Consistently Clear & Bright ,
Only then send to the Copper and Begin Wort Collection .
SPARGING & WORT COLLECTION
Sparge at Clear Wort to Copper + 8 - 10 Mins
@ 78 - 76 c = 24.200 Liquor Litres Allowance
At 1.004 , STOP TAPS and Collect Wort IN Copper .
ADD Liquor = 1.038.25 ON 28.500 Wort Litres IN Copper ,
Condense TO 1.039
ON 25.095 Wort Litres IN Copper @ Let Off - 120 Minutes .
COPPER & HOPS
A 2 Hour Boil ON Hops ;
1 St Hop Charge @ Let Off - 120 Minutes
27.920 Wort Litres @ 1.039
10 IBU East Kent Goldings @ 6.5 % a/a = 15 g
10 IBU Brewer`s Gold @ 6.5 % a/a = 15 g
2 Nd Hop Charge @ Let Off - 60 Minutes
25.770 Wort Litres @ 1.042
14 IBU Goldings @ 6.0 % a/a = 20 g
3 Rd Hop Charge @ Let Off - 25 Minutes
23.930 Wort Litres @ 1.045
14 IBU Goldings @ 6.0 % a/a = 20 g
4 Th Hop Charge @ Let Off - 25 Minutes
22.065 Wort Litres @ 1.048.5
14 IBU Goldings @ 6.0 % a/a = 19 g
At Let Off - 12 Minutes , ADD the Copper Finings ;
STAND 1/4 Hour @ Let Off ,
Recirculate Wort in Copper 15 - 20 Minutes ;
STAND 3/4 - 1/2 Hour then ,
COOL A S A P To Pitching Heat
20.585 Wort Litres @ Let Off + 60 Mins @ 1.051.75
YEAST
Pitch with 36 ml of a LIVE YEAST @ 15.5 c
20.20 Wort Litres IN F V 1 @ 1.051.75
ATTENUATION
DAY | Hour | Heat | GRAVITY |
1 | P | 14.5 | 1.051.75 |
M | 16.75 | 1.050 | |
E | 17.5 | 1.046 | |
3 | M 6 | 19.5 | 1.040 |
E 4 | 20 | 1.035 | |
E 11 | 21 | 1.030.75 | |
4 | M 8 | 20 | 1.024 * |
N | 18.5 | 1.020 | |
E 11 | 16.5 | 1.016.5 | |
5 | M 8 | 16.5 | 1.015 |
E 11 | 16.5 | 1.014 | |
6 | M 8 | 13.5 | 1.013.25 |
E 11 | 12.5 | 1.013 | |
7 | M / N | 12.5 | 1.013 ** |
* = DROP TO 2 Nd F V = 19.900 Wort Litres IN F V 2
** = RACK TO DRAUGHT = 19.600 - 19.500 Beer Litres Racked Down ( Est`d )
STAND : 1 Week @ 13 c / 2 - 3 DAYS @ 16 - 19 c
CELLAR @ 3 - 4 Weeks @ 8 - 10 c ; ADD FININGS and Roll Well ,
STAND : 1 Week @ 12 c then roll & stillage as below .
STILLAGE : 1 WEEK @ 10 c THEN Fully Vent and allow 6 - 12 Hours until Q . C
Cheers All and Happy Brewing 🍻
Edd
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