How Do All ,
Today`s draught of contentment comes from Victorian Burton on Trent ;
Originally intended for slaking the thirst of vistorian 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 concomitant reduction in Racking 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 :
Truman`s : Burton Gyle Book 1887 @ B / THB / BUR / 011
I hope that you all enjoy the recipe ; As 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 .
I hope that you all enjoy this simple to brew example of the victorian brewer`s art ;
27.500 Wort Litres IN Copper Ex MASH @ 1.056
85 % Mash Efficiency Assumed
31.755 Wort Litres IN Copper @ Let Off - X 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 ( London )
Thursday 24 Th February 1887
Gyle No : 474
Original Gravity : 1.075.25 Racking Gravity : 1.021.25 Final Gravity : 1.018
I B U : 58 A B V : 7.6 %
MALTS
Crisp Malt : Chevalier = 6.0 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 @ 67.5 - 68 c = 15.750 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
77 - 71 c = 30.0 Litres Liquor Allowance .
AT 1.005.75 ,
Stop Taps and Collect Tun Wort as below
WORT COLLECTION
ADD Liquor as required to the Copper ;
27.500 Wort Litres IN COPPER @ 1.056
FROM Mash Tun , 85 % Mash Efficiency Assumed
ADD 4.255 Litres of LIQUOR
= 1.048.5 ON 31.755 Wort Litres IN Copper
ADD 0.625 Kg Invert No 1 ( = 1.006.25 )
31.755 Wort Litres IN Copper @ 1.054.75
CONDENSE to 1.056
ON 31.030 Wort Litres IN Copper @ Let Off - 180 Minutes
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.047 ON 31.030 Wort Litres
9 IBU East Kent Goldings @ 6.5 % a/a = + 18 g
10 IBU Brewer`s Gold @ 6.5 % a/a = + 19 g
NB : Australian readers could substitute Golden Cluster if available
SUB : 19 IBU Golden Cluster @ 6.5 % a/a = + 36 g
2 Nd Hop Charge : Let Off - 150 Minutes
@ 1.060 ON 28.810 Wort Litres
5 IBU East Kent Goldings @ 6.5 % a/a = + 10 g
6 IBU Brewer`s Gold @ 6.5 % a/a = + 14 g
SUB : 11 IBU Golden Cluster @ 6.5 % a/a = + 24 g
3 Rd Hop Charge : Let Off - 90 Minutes
@ 1.066 ON 25.930 Wort Litres
7 IBU East Kent Goldings @ 6.5 % a/a = + 13 g
7 IBU Brewer`s Gold @ 6.5 % a/a = + 13 g
SUB : 14 IBU Golden Cluster @ 6.5 % a/a = + 24 g
4 Th Hop Charge : Let Off - 30 Minutes
@ 1.072.5 ON 23.995 Wort Litres
7 IBU East Kent Goldings @ 6.5 % a/a = + 12 g
7 IBU Brewer`s Gold @ 6.5 % a/a = + 13 g
SUB : 14 IBU Golden Cluster @ 6.5 % a/a = + 26 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 1.075.25 ON 22.485 Wort Litres
YEAST
Pitch with 170 ml of a LIVE YEAST @ 14.5 c
Burton on Trent type Yeast Strain
21.500 Wort Litres IN F V 1 @ 1.075.25
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.075.25 |
|
2 |
M |
15.5 |
1.072 |
|
|
E |
19 |
1.066.75 |
|
3 |
M |
20 |
1.060 |
|
|
E |
21.5 |
1.055 |
|
|
11 |
21 |
1.046 |
|
4 |
M |
20 |
1.038.5
* |
|
|
E |
18 |
1.033 |
|
5 |
M |
16.5 |
1.028 |
|
|
E |
16 |
1.025 |
|
6 |
E 11 |
14.5 |
1.022 |
|
7 |
E 11 |
13.5 |
1.021.75 |
|
8 |
E 11 |
13 |
1.021.5 |
|
9 |
E 11 |
12.5 |
1.021.25 |
|
10 |
M / N |
12.5 |
1.021.25
** |
* : Clear to 2 Nd F V = 20.800 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 : 3 Months AT 8 c then allow to 10 c FOR 1 WEEK and ADD FININGS ;
Roll then STAND 1 WEEK @ 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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