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 ;
29.0 Wort Litres IN Copper Ex MASH @ 1.062.25
85 % Mash Efficiency Assumed
Maximum Wort Volume
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 Ale
( Pale Stock ) 1 St February 1887
Original Gravity : 1.093 Bottling Gravity : 1.021 Final Gravity : 1.018
I B U : 84 A B V : 10.1 %
MALTS
Crisp Malt : 50 % Chevalier = 3.510 Kg
50 % Hana = 3.510 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 c = 15.50 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
76 c = 37.250 Litres Liquor Allowance .
AT 1.006.25 ,
Stop Taps and Collect Wort as below
WORT COLLECTION
29.000 Wort Litres IN COPPER @ 1.062.25 EX Mash ;
ADD 0.840 LIQUOR Litres =
29.840 Wort Litres @ 1.060.25 IN COPPER
ADD 1.012.5 No 1 Invert Sugar = + 1.170 Kg
29.840 Wort Litres IN Copper @ 1.072.75
CONDENSE to 29.430 Wort Litres IN COPPER @ 1.074
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.074 ON 29.430 Wort Litres
14 IBU Goldings @ 6.0 % = + 30 g
14 IBU Saazer @ 3.5 % = + 52 g
2 Nd Hop Charge : Let Off - 120 Minutes
@ 1.080 ON 27.040 Wort Litres
14 IBU Goldings @ 6.0 % = + 30 g
14 IBU Saazer @ 3.5 % = + 50 g
3 Rd Hop Charge : Let Off - 60 Minutes
@ 1.087 ON 24.670 Wort Litres
14 IBU Goldings @ 6.0 % = + 30 g
14 IBU Saazer @ 3.5 % = + 50 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
22.965 Wort Litres @ + 60 Minutes AT 1.093
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 @ 1.093 ( Est`d )
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.093 |
|
2 |
E 11 |
15.75 |
1.091.25 |
|
3 |
M 4 |
19.5 |
1.086 |
|
|
N |
21 |
1.080 |
|
|
E 11 |
22.5 |
1.072 |
|
4 |
M 4 |
22.5 |
1.065 |
|
|
E 2 |
22 |
1.056.75 |
|
|
E 6 |
20.75 |
1.052.5
* |
|
5 |
M 6 |
19 |
1.046 |
|
|
E 11 |
18 |
1.034 |
|
6 |
E 11 |
16.5 |
1.031 |
|
7 |
E 11 |
14.5 |
1.030 |
|
8 |
E 11 |
13.5 |
1.029.25 |
|
9 |
E 11 |
13 |
1.029 |
|
10 |
E 11 |
13.5 |
1.028.5 |
|
11 |
M 11 |
13 |
1.028.25 |
|
|
N |
12.5 |
1.028 |
|
|
E 11 |
12.5 |
1.028 |
|
12 |
M
/ N |
12.5 |
1.028
** |
* = Clear TO 2 Nd F V AND COOL = 21.600 Wort Litres
** = Clear to Conditioning Vessel = 21.000 BEER Litres IN VESSEL ( Est)
MATURE @ 12 c ONE MONTH ;
CELLAR : At 6 c FOR 6 - 12 Months ; ALLOW TO 10 c for 1 Months ;
AT 1.022.75 ; SNED TO BOTTLING VESSEL + FININGS ,
allow Bottling Vessel to 12 - 13 c FROM 1.022.75 ,
15 - 16 C @ 1.021.25
BOTTLING : Bottle BRIGHT & CLEAR at 1.021 @ 15 - 16 c
STAND : 1 - 2 Months @ 12 c ;
CELLAR : Up to 1 Year @ 6 - 8 c ,
STAND 1 - 2 Weeks @ 12 c 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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