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30-12-2020, 08:23
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/12/lets-brew-wednesday-1960-truman-s1.html)
https://1.bp.blogspot.com/-HGcKh8apUQ8/X-s9l6_4DEI/AAAAAAAAimg/0UcpAuXE1FUA5KOxiJUbCoD-loKb_Vh1QCLcBGAsYHQ/w400-h328/Truman_No1_Burton_Barley_Wine_1956_3.jpg (https://1.bp.blogspot.com/-HGcKh8apUQ8/X-s9l6_4DEI/AAAAAAAAimg/0UcpAuXE1FUA5KOxiJUbCoD-loKb_Vh1QCLcBGAsYHQ/s537/Truman_No1_Burton_Barley_Wine_1956_3.jpg)
A couple of World Wars have done nothing to diminish the strength of Truman No. 1. Its gravity remains 1105º.
Even at this late a date, Truman produced their Barley Wine in a very old-fashioned way. S1 was brewed and aged for at least 12 months. At which point R1, the running version was brewed and blended with the aged beer. This blending was done by taste, not based on fixed ratios of old and young. The idea was to produce a blend which wasn’t too acidic.
Should you wish to follow this route, the next recipe is R1.
Nothing too complicated about the recipe, simply pale malt, a touch of crystal and No. 3 invert. It differs from all Truman’s other Burton Ales in containing no flaked maize.
Of the three types of English hops, I only have information about one. Which was Brewer’s Gold from the 1959 harvest.
1960 Truman S1
pale malt
21.00 lb
89.36%
crystal malt 60 L
0.50 lb
2.13%
No. 3 invert sugar
2.00 lb
8.51%
Fuggles 150 mins
4.00 oz
Brewer's Gold 60 mins
2.25 oz
Goldings 30 mins
3.00 oz
Goldings dry hops
0.50 oz
OG
1105
FG
1039
ABV
8.73
Apparent attenuation
62.86%
IBU
96
SRM
17
Mash at
150º F
Sparge at
160º F
Boil time
150 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
https://1.bp.blogspot.com/-a0XfFeHiKyM/XyQlf_NqieI/AAAAAAAAiJ4/7_q26MjDnRwJoOHAQdxKo-0c8-UZw6y0wCLcBGAsYHQ/w290-h410/Strong_vols_1_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html)
This recipe is in my two new books, Strong! vols. 1 & 2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html) and Strong! vol.2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html).
https://1.bp.blogspot.com/-PkkB58L0gcM/XyLuks_zhlI/AAAAAAAAiJw/AmaHvW3DHOka5C5LAm4oga4pTDJ8WyKOACLcBGAsYHQ/w283-h400/Strong_vol_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html)
More... (http://barclayperkins.blogspot.com/2020/12/lets-brew-wednesday-1960-truman-s1.html)
https://1.bp.blogspot.com/-HGcKh8apUQ8/X-s9l6_4DEI/AAAAAAAAimg/0UcpAuXE1FUA5KOxiJUbCoD-loKb_Vh1QCLcBGAsYHQ/w400-h328/Truman_No1_Burton_Barley_Wine_1956_3.jpg (https://1.bp.blogspot.com/-HGcKh8apUQ8/X-s9l6_4DEI/AAAAAAAAimg/0UcpAuXE1FUA5KOxiJUbCoD-loKb_Vh1QCLcBGAsYHQ/s537/Truman_No1_Burton_Barley_Wine_1956_3.jpg)
A couple of World Wars have done nothing to diminish the strength of Truman No. 1. Its gravity remains 1105º.
Even at this late a date, Truman produced their Barley Wine in a very old-fashioned way. S1 was brewed and aged for at least 12 months. At which point R1, the running version was brewed and blended with the aged beer. This blending was done by taste, not based on fixed ratios of old and young. The idea was to produce a blend which wasn’t too acidic.
Should you wish to follow this route, the next recipe is R1.
Nothing too complicated about the recipe, simply pale malt, a touch of crystal and No. 3 invert. It differs from all Truman’s other Burton Ales in containing no flaked maize.
Of the three types of English hops, I only have information about one. Which was Brewer’s Gold from the 1959 harvest.
1960 Truman S1
pale malt
21.00 lb
89.36%
crystal malt 60 L
0.50 lb
2.13%
No. 3 invert sugar
2.00 lb
8.51%
Fuggles 150 mins
4.00 oz
Brewer's Gold 60 mins
2.25 oz
Goldings 30 mins
3.00 oz
Goldings dry hops
0.50 oz
OG
1105
FG
1039
ABV
8.73
Apparent attenuation
62.86%
IBU
96
SRM
17
Mash at
150º F
Sparge at
160º F
Boil time
150 minutes
pitching temp
58º F
Yeast
Wyeast 1099 Whitbread Ale
https://1.bp.blogspot.com/-a0XfFeHiKyM/XyQlf_NqieI/AAAAAAAAiJ4/7_q26MjDnRwJoOHAQdxKo-0c8-UZw6y0wCLcBGAsYHQ/w290-h410/Strong_vols_1_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html)
This recipe is in my two new books, Strong! vols. 1 & 2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html) and Strong! vol.2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html).
https://1.bp.blogspot.com/-PkkB58L0gcM/XyLuks_zhlI/AAAAAAAAiJw/AmaHvW3DHOka5C5LAm4oga4pTDJ8WyKOACLcBGAsYHQ/w283-h400/Strong_vol_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html)
More... (http://barclayperkins.blogspot.com/2020/12/lets-brew-wednesday-1960-truman-s1.html)