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 27.00 Wort Litres IN Copper @ 1.052.25 AT Let Off - X Minutes
85 % Mash Efficiency .
26.610 Wort Liutres @ 1.053
IN Copper @ Let Off - 120 Minutes
21.200 Wort Litres IN F V 1 @ 1.064.75
20.40 - 20.30 BEER Litres ( DRAUGHT )
Truman Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
.jpg) |
| Truman`s BURTON Brewery Drawing ; From the Brewery History Society Webpage on the Brewery |
O P 1
( RUNNING )
Saturday 24 Th March 1883
Gyle No : 569
Original Gravity : 1.064.75 Racking Gravity : 1.019 Final Gravity : 1.015
I B U : 76 A B V : 6.9 %
MALTS
Crisp Malt : 70 % Chevalier = 5.540 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 = 15.650 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
@ 77 c = 27.70 Liquor Litres Allowance
At 1.005.25 , STOP TAPS and Collect Wort IN Copper .
ADD Liquor = 1.052.25 ON 25.500 Wort Litres IN Copper ,
Condense TO 1.053
ON 26.610 Wort Litres IN Copper @ Let Off - 120 Minutes .
COPPER & HOPS
A 2 Hour Boil ON Hops ;
1 St Hop Charge @ Let Off - 120 Minutes
26.610 Wort Litres @ 1.053
18 IBU East Kent Goldings @ 6.5 % a/a = 26 g
2 Nd Hop Charge @ Let Off - 90 Minutes
25.100 Wort Litres @ 1.056
9 IBU Brewer`s Gold @ 6.5 % a/a = 14 g
9 IBU Goldings @ 6.0 % a/a = 15 g
3 Rd Hop Charge @ Let Off - 60 Minutes
23.755 Wort Litres @ 1.059
9 IBU Brewer`s Gold @ 6.5 % a/a = 12 g
9 IBU Goldings @ 6.0 % a/a = 15 g
4 Th Hop Charge @ Let Off - 25 Minutes
22.645 Wort Litres @ 1.061.75
10 IBU Brewer`s Gold @ 6.5 % a/a = 13 g
10 IBU Goldings @ 6.0 % a/a = 15 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
21.545 Wort Litres @ Let Off + 60 Mins @ 1.064.75
YEAST
Pitch with 160 ml of a LIVE YEAST @ 14 c
21.200 Wort Litres IN F V 1 @ 1.064.75
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.064.75 |
|
2 |
M |
16 |
1.062 |
|
|
E |
17.75 |
1.057 |
|
3 |
M 6 |
19.5 |
1.051 |
|
|
11 |
21 |
1.046 |
|
|
E 6 |
20 |
1.042 |
|
|
11 |
21 |
1.038 |
|
4 |
M 6 |
19 |
1.033.5
* |
|
|
11 |
18.5 |
1.027 |
|
|
E 6 |
18 |
1.023.75 |
|
5 |
M 6 |
16.5 |
1.022 |
|
|
E 6 |
16.5 |
1.020.5 |
|
6 |
M 6 |
14.5 |
1.020 |
|
|
E 6 |
13.5 |
1.019.5 |
|
7 |
M 6 |
13.5 |
1.01925 |
|
|
E
11 |
13.5 |
1.019 |
|
8 |
M
/ N |
13.5 |
1.019
** |
* = CLEAR TO 2 Nd F V = 20.900 Wort Litres
** = Rack to DRAUGHT Vessel
STAND : 1 Month @ 12 c
CELLAR : 6 Months @ 8 - 10 c then FINE & Roll Well then Stillage .
STILLAGE : 1 Week @ 12 c then VENT Fully and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻,
Edd
NB : For those readers wondering why , a ` Running Beer ` should take 7 Months ;
This is in order to properly mature and condition in a Cask / Container ;
And is due to the container type used , IE : Metal / Plastic and ,
The disparity in maturation time between an Oak ( English / Memel ) Cask
And the types of container available to / used by most home brewers .
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