How Do All ,
Today`s cerevesian treat is a recipie from Truman`s Burton brewery ;
Their Pale Ale from the 1883 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 1883 @ B / THB / BUR / 036 .
This recipie C Edd Mather 2026
THIS RECIPIE FOR 25.50 Wort Litres IN Copper @ 1.047.25 AT Let Off - X Minutes
85 % Mash Efficiency .
25.095 Wort Liutres @ 1.048
IN Copper @ Let Off - 90 Minutes
20.600 Wort Litres IN F V 1 @ 1.057
20.000 BEER Litres ( DRAUGHT )
19.600 - 19.500 BEER Litres Bottled Down
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 |
PALE ALE
Tuesday 17 Th April 1883
Gyle No : 624
Original Gravity : 1.057 Racking Gravity : 1.013* Final Gravity : 1.010
I B U : 56 A B V : 6.4 %
MALTS
Crisp Malt : 70 % Chevalier = 3.280 Kg
Warminster Malt : 20 % Maris Otter = 0.955 Kg
10 % Vienna = 0.470 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 - 67 c = 13.70 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 = 25.500 Liquor Litres Allowance
At 1.004 , STOP TAPS and Collect Wort IN Copper .
ADD Liquor = 1.047.25 ON 25.500 Wort Litres IN Copper ,
Condense TO 1.048
ON 25.095 Wort Litres IN Copper @ Let Off - 120 Minutes .
COPPER & HOPS
A 1 1/2 Hour Boil ON Hops ;
1 St Hop Charge @ Let Off - 90 Minutes
25.095 Wort Litres @ 1.048
16 IBU East Kent Goldings @ 6.5 % a/a = 22 g
2 Nd Hop Charge @ Let Off - 60 Minutes
23.525 Wort Litres @ 1.051
20 IBU Sussex @ 5.0 % = 34 g
3 Rd Hop Charge @ Let Off - 25 Minutes
23.930 Wort Litres @ 1.045
20 IBU Saazer / Hallertau Type @ 3.5 % a/a = 46 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
20.910 Wort Litres @ Let Off + 60 Mins @ 1.057
YEAST
Pitch with 100 ml of a LIVE YEAST @ 15.5 c
20.600 Wort Litres IN F V 1 @ 1.057
ATTENUATION
DAY | Hour | Heat | GRAVITY |
1 | P | 14.5 | 1.057 |
M | 16.75 | 1.054.5 | |
E | 17.5 | 1.050 | |
3 | M 6 | 19.5 | 1.044 |
E 4 | 20 | 1.040 | |
E 11 | 21 | 1.036 | |
4 | M 8 | 20 | 1.030 * |
N | 18.5 | 1.024.5 | |
E 11 | 16.5 | 1.021.5 ** | |
5 | M 8 | 16.5 | 1.019.25 |
E 11 | 16.5 | 1.017.5 | |
6 | M 8 | 13.5 | 1.016.75 |
E 11 | 12.5 | 1.016 | |
7 | M / N | 12.5 | 1.016 *** |
* = Clear To 2 Nd F V /BOTTLING CV =
20.300 WORT / Beer Litres Litres IN F V 2 ( Est`d )
** = Rack TO DRAUGHT Vessel / BOTTLING CV
= 20.000 Beer Litres Racked Down TO Tertiary / Draught Vessel
DRAUGHT STAND : 1 Week @ 13 c / 2 - 3 DAYS @ 16 - 19 c
CELLAR : 10 - 14 Weeks @ 10 c then ADD Finings and Roll & Stillage
STILLAGE : 1 Week @ 10 c then FULLY VENT
BOTTLING C . V : Cool to 13.5 c ON ENTRY = 20.0 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 165 - 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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