How Do All ,
Today`s draught of contentment comes from Victorian Burton on Trent ;
Originally intended for slaking the thirst of victorian Londoners .
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 required reduction in gravity required for such a vessel .
As with the other Black Eagle Brewery ( Burton ) posts , 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 on Northampton Rd in Clerkenwell :
Truman`s : Burton Gyle Book 1887 @ B / THB / BUR / 011
I hope that you all enjoy the recipe ;
I`ve got a Small favour to ask of those readers who May be able to help ,
I`m looking for access to ANY historic brewing records in private collections from ;
SCOTLAND and other parts of the U K including the north of England ;
. If you`re able to assist , Please get in touch with me @ beerhistorybloke@gmail.com ,
Or through the ` Contact ` box on the main blog page .
I hope that you all enjoy this simple to brew example of the victorian brewer`s art ;
32.000 Wort Litres IN Copper Ex MASH @ 1.055.25
85 % Mash Efficiency Assumed
31.565 Wort Litres IN Copper
@ Let Off - 180 Minutes AT 1.054.75
20.400 BEER Litres Racked Down ( Est`d )
This recipie C Edd Mather 2026
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 5 ALE
Tuesday 27 Th March 1887
Gyle No : 556
Original Gravity : 1.076.25 Racking Gravity : 1.019.5 Final Gravity : 1.016
I B U : 48 A B V : 8.0 %
MALTS
Crisp Malt : 60 % Chevalier = 4.120 Kg
40 % Hana Vienna = 2.760 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 @ 65 c = 18.100 Liquor 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
79 - 76 c = 34.125 Litres Liquor Allowance .
AT 1.005.25 ,
Stop Taps and Collect Tun Wort as below
WORT COLLECTION
ADD Liquor as required to the Copper ;
32.000 Wort Litres IN COPPER @ 1.055.25
FROM Mash Tun , 85 % Mash Efficiency Assumed
CONDENSE to 1.056
ON 31.565 Wort Litres IN Copper @ Let Off - 180 Minutes
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.056 ON 31.565 Wort Litres
15 IBU Brewer`s Gold @ 6.5 % a/a = + 28 g
NB : Australian readers could substitute Golden Cluster if available
SUB : 15 IBU Golden Cluster @ 6.5 % a/a = + 28 g
2 Nd Hop Charge : Let Off - 120 Minutes
@ 1.063.5 ON 27.335 Wort Litres
8 IBU French Fuggles @ 4.2 % a/a = + 22 g
8 IBU East Kent Goldings @ 6.5 % a/a = + 15 g
SUB : 8 IBU Golden Cluster @ 6.5 % a/a = + 15 g
3 Rd Hop Charge : Let Off - 60 Minutes
@ 1.069.5 ON 24.750 Wort Litres
6 IBU Goldings @ 6 % a/a = + 12 g
4 Th Hop Charge : Let Off - 30 Minutes
@ 1.072.5 ON 23.995 Wort Litres
6 IBU Goldings @ 6 % a/a = + 12 g
At Let Off - 12 Minutes , ADD Copper Finings
AT Let Off STAND 15 Minutes ,
RECIRCULATE In Copper 15 - 20 Minutes ;
STAND 3/4 Hour ,
COOL A S A P to Pitching Heat
Wort Litres ;@ Let Off + 60 Minutes
AT 1.076.25 ON 22.450 Wort Litres
YEAST
Pitch with 170 ml of a LIVE YEAST @ 14 c
Burton on Trent type Yeast Strain
21.650 Wort Litres IN F V 1 @ 1.075.25
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.076.25 |
|
2 |
M |
15.25 |
1.075.25 |
|
|
N |
16.5 |
1.071.75 |
|
|
E 11 |
16.75 |
1.068 |
|
3 |
M |
19.5 |
1.062.75 |
|
|
N |
22 |
1.056 |
|
|
E 11 |
23 |
1.050 |
|
4 |
M |
23 |
1.040
* |
|
|
N |
20 |
1.035 |
|
|
E 6 |
16.5 |
1.030.75 |
|
5 |
M |
16.5 |
1.026.75 |
|
|
E 11 |
16.5 |
1.023.5 |
|
6 |
M 6 |
13.5 |
1.021.25 |
|
|
N |
13.5 |
1.020.75 |
|
7 |
E 11 |
13.5 |
1.019.5 |
|
8 |
M
/ N |
13 |
1.019.5
** |
* : Clear to 2 Nd F V = 20.80 Wort Litres IN F V 2
** : RACK TO DRAUGHT = 20.400 Beer Litres ( Approx )
RACKING : Rack to DRAUGHT container = + 1 MONTH @ 12 c ,
VENT Excess C O 2 at Racking + 1 Week @ 12 c
CELLAR : 4 - 6 Months AT 8 c then allow to 10 c FOR 1 WEEK ;
ADD FININGS ;
Roll then STAND 2 WEEKS @ 12 c before re rolling and Stillaging .
STILLAGE : 1 WEEK @ 10 - 12 c ;
FULLY VENT and allow 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
AS WITH ALL OTHER BLOGPOSTS ;
NO PART OF THIS BLOG OR IT`S CONTENT
MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,
DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES
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