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08-02-2020, 07:15
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/02/lets-brew-1941-truman-r1.html)
https://1.bp.blogspot.com/-qyR_QBzxwk8/Xj1Wmu-4IeI/AAAAAAAAhlI/fOQz4zlU_b0uJaaJexYk62niciUVaCHxwCLcBGAsYHQ/s400/Truman_No1_Burton_Barley_Wine_1956_3.jpg (https://1.bp.blogspot.com/-qyR_QBzxwk8/Xj1Wmu-4IeI/AAAAAAAAhlI/fOQz4zlU_b0uJaaJexYk62niciUVaCHxwCLcBGAsYHQ/s1600/Truman_No1_Burton_Barley_Wine_1956_3.jpg)
More fruit from this week's archive harvest. The fact that I've been processing the records immediately tells you how much I'd been waiting for them.
In the early years of the war, at least, Truman continued to brew some pretty strong beer. Though it’s sometimes hard to work exactly where and under what name they were sold.
No such problem, with this beer. I know exactly what it is: the running version of No. 1. Which means it was never sold in this form. As the whole point of it was to be blended with the Stock version of No. 1. The resulting blend – approximately two-thirds R1 to one third S1 – was bottled and sold as No. 1 Burton Barley Wine.
I haven’t been able to find and S1 brewed after 1940. As it was only very occasionally brewed, I might have missed. But why brew R1 if you weren’t brewing S1? It’s all to do with lag. S1 was aged for at least 12 months before blending. I know there was an S1 brewed in April 1940. I’m guessing this beer, which was brewed about a year later, was intended for blending with it.
The difference with S1 is striking. The hopping rate is way lower for R1. Which is exactly what you would expect. Also the percentage of high-dried malt is lower here.
Two types of English hops were employed, both from the 1939 harvest and kept in a cold store.
1941 Truman R1
pale malt
14.00 lb
80.00%
high dried malt
2.50 lb
14.29%
malt extract
0.25 lb
1.43%
No. 3 invert sugar
0.75 lb
4.29%
Fuggles 105 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Goldings 30 mins
1.00 oz
Goldings dry hops
0.50 oz
OG
1077
FG
1019
ABV
7.67
Apparent attenuation
75.32%
IBU
30
SRM
11
Mash at
150º F
Sparge at
160º F
Boil time
105 minutes
pitching temp
58º F
Yeast
Wyeast 1028 London Ale (Worthington White Shield)
More... (http://barclayperkins.blogspot.com/2020/02/lets-brew-1941-truman-r1.html)
https://1.bp.blogspot.com/-qyR_QBzxwk8/Xj1Wmu-4IeI/AAAAAAAAhlI/fOQz4zlU_b0uJaaJexYk62niciUVaCHxwCLcBGAsYHQ/s400/Truman_No1_Burton_Barley_Wine_1956_3.jpg (https://1.bp.blogspot.com/-qyR_QBzxwk8/Xj1Wmu-4IeI/AAAAAAAAhlI/fOQz4zlU_b0uJaaJexYk62niciUVaCHxwCLcBGAsYHQ/s1600/Truman_No1_Burton_Barley_Wine_1956_3.jpg)
More fruit from this week's archive harvest. The fact that I've been processing the records immediately tells you how much I'd been waiting for them.
In the early years of the war, at least, Truman continued to brew some pretty strong beer. Though it’s sometimes hard to work exactly where and under what name they were sold.
No such problem, with this beer. I know exactly what it is: the running version of No. 1. Which means it was never sold in this form. As the whole point of it was to be blended with the Stock version of No. 1. The resulting blend – approximately two-thirds R1 to one third S1 – was bottled and sold as No. 1 Burton Barley Wine.
I haven’t been able to find and S1 brewed after 1940. As it was only very occasionally brewed, I might have missed. But why brew R1 if you weren’t brewing S1? It’s all to do with lag. S1 was aged for at least 12 months before blending. I know there was an S1 brewed in April 1940. I’m guessing this beer, which was brewed about a year later, was intended for blending with it.
The difference with S1 is striking. The hopping rate is way lower for R1. Which is exactly what you would expect. Also the percentage of high-dried malt is lower here.
Two types of English hops were employed, both from the 1939 harvest and kept in a cold store.
1941 Truman R1
pale malt
14.00 lb
80.00%
high dried malt
2.50 lb
14.29%
malt extract
0.25 lb
1.43%
No. 3 invert sugar
0.75 lb
4.29%
Fuggles 105 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Goldings 30 mins
1.00 oz
Goldings dry hops
0.50 oz
OG
1077
FG
1019
ABV
7.67
Apparent attenuation
75.32%
IBU
30
SRM
11
Mash at
150º F
Sparge at
160º F
Boil time
105 minutes
pitching temp
58º F
Yeast
Wyeast 1028 London Ale (Worthington White Shield)
More... (http://barclayperkins.blogspot.com/2020/02/lets-brew-1941-truman-r1.html)