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 this Cerevesian treat is drawn from items in the Truman`s Archive;
Cared for by the ever friendly and helpfull team @ The London Archives :
Truman , Hanbury & Buxton : 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 ;
26.0 Wort Litres IN Copper Ex MASH @ 1.070
85 % Mash Efficiency Assumed
Maximum Wort Volume
30.720 Wort Litres IN Copper @ 1.059.25
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 3 Country Stock Ale Tuesday 8 Th February 1887
Gyle No : 432
Original Gravity : 1.092 Racking Gravity : 1.024 Final Gravity : 1.018
I B U : 80 A B V : 9.9 %
MALTS
Crisp Malt : Chevalier = 7.100 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 = 15.850 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 c = 34.420 Litres Liquor Allowance .
AT 1.007 ,
Stop Taps and Collect Wort as below
WORT COLLECTION
26.000 Wort Litres IN COPPER @ 1.070 EX Mash ;
ADD 4.720 LIQUOR Litres =
30.720 Wort Litres @ 1.059.25 IN COPPER
ADD 1.-11 No 1 Invert Sugar = + 1.060 Kg
CONDENSE to 30.390 Wort Litres IN COPPER @ 1.071
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.071 ON 30.390 Wort Litres
26 IBU Goldings @ 6.0 % = + 56 g
2 Nd Hop Charge : Let Off - 120 Minutes
@ 1.077 ON 27.820 Wort Litres
27 IBU Goldings @ 6.0 % = + 56 g
3 Rd Hop Charge : Let Off - 60 Minutes
@ 1.085.5 ON 24.745 Wort Litres
27 IBU Goldings @ 6.5 % a/a = + 54 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
22.860 Wort Litres @ + 60 Minutes AT 1.092
YEAST
Pitch with 260 ml of a LIVE YEAST @ 13.5 c
Burton on Trent type Yeast Strain
22.000 Wort Litres IN F V 1 @ 1.092 ( Est`d )
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
13.5 |
1.092 |
|
2 |
E 11 |
17.75 |
1.086 |
|
3 |
M 6 |
20.5 |
1.079 |
|
|
E 11 |
21.5 |
1.068 |
|
4 |
M 6 |
22 |
1.060
* |
|
|
11 |
20.5 |
1.055 |
|
|
E 11 |
20.5 |
1.049
** |
|
5 |
M 6 |
20 |
1.041.25 |
|
|
10 |
19.5 |
1.037 |
|
|
E 11 |
19 |
1.031 |
|
6 |
M 6 |
18 |
1.029
*** |
|
9 |
M / N |
13.5 |
1.025 **** |
* = Clear TO 2 Nd F V AND COOL = 21.600 Wort Litres
** = Clear to 3 Rd F V = 21.000 Wort Litres IN F V 3
*** = COOL TO 13 c ; TO DRAUGHT VESSEL AT 1.024 @ 13 c
**** = Rack TO DRAUGHT VESSEL
= 20.400 Beer Litres Racked Down ( Est`d )
STAND : 3 Months @ 12 - 10 c , VENT EXCESS C O 2 ;
CELLAR : 6 c for a period of up to 2 YEARS ;
ALLOW container to 10 - 12 c then ADD FININGS ;
ROLL & STAND 1 MONTH @ 12 c
STILLAGE : 1 WEEK @ 12 c then FULLY VENT and allow 4 / 8 - 16 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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