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06-06-2018, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/06/lets-brew-wednesday-1964-truman-p2.html)
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Truman produced a lot of their Bitter not in their Brick Lane brewery, but in Burton.
By 1964, Truman had owned their Burton brewery for around a century, though it had never operated at full capacity.
At this point, three Bitters were produced in Burton: P1, P1 B and P2. The latter being their Ordinary Bitter. I’m not quite sure what it was called down the pub. Possibly Titan or Special. At least they’re the names of Truman Bitters of around the right period that I have analyses for.
The grist is a reasonable enough mix of pale malt, crystal malt, flaked maize and No. 1 invert sugar. Only one substitution this time: more No. 1 for some sort of proprietary sugar whose name I can’t read. That’s typical. The brewers at Truman’s Burton brewery mostly had terrible handwriting.
The hops were English, some grown by Truman itself. Other than that, I know nothing. I’ve gone for the safe bet of Fuggles and Goldings.
1964 Truman P2
pale malt
7.00 lb
85.31%
crystal malt 60 L
0.125 lb
1.52%
flaked maize
0.33 lb
4.02%
No. 1 invert sugar
0.75 lb
9.14%
Fuggles 100 mins
0.50 oz
Fuggles 60 mins
0.50 oz
Goldings 30 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1037
FG
1008
ABV
3.84
Apparent attenuation
78.38%
IBU
20
SRM
5
Mash at
150º F
Sparge at
170º F
Boil time
100 minutes
pitching temp
62.5º F
Yeast
WLP013 London Ale (Worthington White Shield)
More... (http://barclayperkins.blogspot.com/2018/06/lets-brew-wednesday-1964-truman-p2.html)
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Truman produced a lot of their Bitter not in their Brick Lane brewery, but in Burton.
By 1964, Truman had owned their Burton brewery for around a century, though it had never operated at full capacity.
At this point, three Bitters were produced in Burton: P1, P1 B and P2. The latter being their Ordinary Bitter. I’m not quite sure what it was called down the pub. Possibly Titan or Special. At least they’re the names of Truman Bitters of around the right period that I have analyses for.
The grist is a reasonable enough mix of pale malt, crystal malt, flaked maize and No. 1 invert sugar. Only one substitution this time: more No. 1 for some sort of proprietary sugar whose name I can’t read. That’s typical. The brewers at Truman’s Burton brewery mostly had terrible handwriting.
The hops were English, some grown by Truman itself. Other than that, I know nothing. I’ve gone for the safe bet of Fuggles and Goldings.
1964 Truman P2
pale malt
7.00 lb
85.31%
crystal malt 60 L
0.125 lb
1.52%
flaked maize
0.33 lb
4.02%
No. 1 invert sugar
0.75 lb
9.14%
Fuggles 100 mins
0.50 oz
Fuggles 60 mins
0.50 oz
Goldings 30 mins
0.50 oz
Goldings dry hops
0.25 oz
OG
1037
FG
1008
ABV
3.84
Apparent attenuation
78.38%
IBU
20
SRM
5
Mash at
150º F
Sparge at
170º F
Boil time
100 minutes
pitching temp
62.5º F
Yeast
WLP013 London Ale (Worthington White Shield)
More... (http://barclayperkins.blogspot.com/2018/06/lets-brew-wednesday-1964-truman-p2.html)