How Do All ,
Today`s cerevesian treat is a recipie from Truman`s Burton brewery ;
The " L . B " from the 1887 Burton Gyle Book from the larger Truman`s archives ,
Cared for by the helpfull and friendly team at The London Archives ;
Cat No : Burton Gyle Book 1887 @ B / THB / BUR / 011
This recipie C Edd Mather 2026
THIS RECIPIE FOR 24.0 Wort Litres IN Copper Ex Mash @ 1.054 AT Let Off - X Minutes
85 % Mash Efficiency .
25.795 Wort Litres In Copper @ 1.053.25
IN Copper @ Let Off - X Minutes
20.100 Wort Litres IN F V 1 @ 1.066
19.200 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 |
L . B
Friday 13 Th May 1887
Gyle No : 629
Original Gravity : 1.066 Racking Gravity : 1.013* Final Gravity : 1.010
I B U : 44 A B V : 7.3 %
MALTS
Warminster Malt : 52.25 % Plumage Archer = 2.630 Kg
30.75 % Vienna Malt = 1.550 Kg
Crisp Malt : 17 % Hana Vienna = 0.855 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 @ 66.5 = 11.20 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 = 27.40 Liquor Litres Allowance
At 1.005.5 , STOP TAPS and Collect TUN Wort IN Copper .
24.000 Wort Litres EX Tun @ 1.054 IN COPPER
ADD 1.795 Litres of Liquor
= 1.050.25 ON 25.795 Wort Litres IN Copper ADD SUGARS
1.003 No 1 Invert = + 0.245 Kg
Condense TO 1.054 ON 25.430 Wort Litres IN Copper @ Let Off - 120 Minutes .
COPPER & HOPS
A 2 Hour Boil ON Hops ;
1 St Hop Charge @ Let Off - 120 Minutes
25.430 Wort Litres @ 1.054
6 IBU Goldings @ 6 % a/a = 10 g
6 IBU French Fuggles @ 4.2 % a/a = 15 g
2 Nd Hop Charge @ Let Off - 90 Minutes
24.015 Wort Litres @ 1.057
16 IBU Fuggles @ 5.5 % a/a = 27 g
3 Rd Hop Charge @ Let Off - 25 Minutes
21.485 Wort Litres @ 1.063
16 IBU East Kent Goldings @ 6.5 % a/a = 22 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
20.460 Wort Litres @ Let Off + 60 Mins @ 1.066
YEAST
Pitch with 104 ml of a LIVE YEAST @ 15.5 c
20.100 Wort Litres IN F V 1 @ 1.066
ATTENUATION
DAY | Hour | Heat | GRAVITY |
1 | P | 14 | 1.066 |
M | 16.5 | 1.063.25 | |
E | 18 | 1.057.5 | |
3 | M 6 | 19.5 | 1.052 |
E 4 | 20 | 1.046 | |
E 11 | 21 | 1.038.75 * | |
4 | M 8 | 20 | 1.034 |
N | 18.5 | 1.030 | |
E 11 | 16.5 | 1.026.75 | |
5 | M 8 | 16.5 | 1.023.75 |
E 11 | 16.5 | 1.023.25 | |
6 | M 8 | 15.5 | 1.022.5 |
E 11 | 14.5 | 1.022 | |
7 | M / N | 14 | 1.022 ** |
* = Clear To 2 Nd F V = 19.800 Wort Litres Litres IN F V 2 ( Est`d )
** = BOTTLING CV
= 19.500 Beer Litres Racked Down
BOTTLING C . V : Cool to 13.5 c ON ENTRY = 19.50 Beer Litres ( ** )
MATURE @ 13 - 12 c 2 Weeks ,
Release Excess C O 2 as required , then Re Seal and Mature @ 8 - 10 c UNTIL @ 1.014.25 ;
ALLOW TO 10 c FOR 1 WEEK , Send to a Bottling Vessel ON FININGS and ,
ALLOW TO 12 - 13 c ON ENTRY ; Mature @ 12 - 13 c UNTIL @ 1.013.5 ;
Allow to 13 - 15 c THEN ,
BOTTLE BRIGHT & CLEAR @ 1.013 At 15 - 16 c
STAND : 1 Week @ 13 - 15 c / 2 - 3 DAYS @ 16 - 19 c
CELLAR : 3 Months @ 10 c then 1 WEEK @ 12 c BEFORE Q . C
Cheers All and Happy Brewing 🍻,
Edd
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