How Do All ,
Today`s draught of contentment comes from Victorian Burton on Trent .
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 this simple to brew example of the victorian brewer`s art ;
21.500 Wort Litres IN Copper Ex MASH @ 1.060
85 % Mash Efficiency Assumed
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 4 ALE
( COUNTRY RUNNING )
Thursday 20 Th January 1887
Gyle No : 381
Original Gravity : 1.079 Racking Gravity : 1.017.5 Final Gravity : 1.014
I B U : 48 A B V : 8.1 %
MALTS
Crisp Malt : Chevalier = 5.025 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 c = 11.410 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 = 29.20 Litres Liquor Allowance .
AT 1.006 ,
Stop Taps and Collect Wort as below
WORT COLLECTION
21.500 Wort Litres IN COPPER @ 1.060 EX Mash
ADD 9.965 Liquor Litres = 31.465 Wort Litres @ 1.041
ADD 1.018.5 No 1 Invert = + 1.825 Kg = 1.059 IN COPPER
CONDENSE to 1.060 ON 30.930 Wort Litres IN COPPER
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.060 ON 30.930 Wort Litres
12 IBU Brewer`s Gold @ 6.5 % = + 23 g
NB : Australian readers could substitute Golden Cluster if available
2 Nd Hop Charge : Let Off - 120 Minutes
@ 1.066 ON 27.835 Wort Litres
18 IBU French Fuggles @ 4.2 % a/a = + 48 g
3 Rd Hop Charge : Let Off - 60 Minutes
@ 1.073 ON 24.880 Wort Litres
5 IBU Bramling Cross @ 6.5 % a/a = + 10 g
4 IBU Goldings @ 6.0 % a/a = + 9 g
4 Th Hop Charge : Let Off - 25 / 20 Minutes
@ 1.076 ON 23.885 Wort Litres
5 IBU Bramling Cross @ 6.5 % a/a = + 10 g
4 IBU Goldings @ 6.0 % a/a = + 9 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
22.910 Wort Litres @ + 60 Minutes AT 1.079
YEAST
Pitch with 145 ml of a LIVE YEAST @ 14 c
Burton on Trent type Yeast Strain
22.000 Wort Litres IN F V 1 @ 1.079
ATTENUATION
|
Day |
Hour |
Heat |
Gravity |
|
1 |
P |
14 |
1.079 |
|
2 |
M |
14.5 |
1.076.5 |
|
|
N |
16 |
1.072 |
|
|
E |
16.75 |
1.068 |
|
3 |
M |
20 |
1.062 |
|
|
N |
21 |
1.056 |
|
|
E |
22.5 |
1.049.5 |
|
4 |
M 6 |
21 |
1.041 |
|
|
11 |
20.5 |
1.036.75
* |
|
|
E 5 |
20 |
1.030 |
|
|
8 |
17 |
1.030 |
|
5 |
M |
16 |
1.028.5 |
|
|
E |
16 |
1.026.25 |
|
6 |
E 11 |
14 |
1.025.5 |
|
7 |
E 11 |
13.5 |
1.025 |
|
8 |
M
/ N |
13.5 |
1.025 ** |
* : Clear to 2 Nd F V = 21.500 Wort Litres IN F V 2
** : Clear TO 3 Rd F V / Conditioning Vessel
( AT 13 c ) / Conditioning Vessel UNTIL @ 1.017.5 .
RACKING : Rack to DRAUGHT container 1.017.5 ;
13 c + 1 WEEK @ 12 - 13 c ; VENT EXCESS C O 2 & Re Seal .
CELLAR : 3 - 4 Months AT 8 - 10 C then allow to 10 c FOR 1 WEEK and ADD FININGS ;
Roll then STAND 1 WEEK @ 10 - 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
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