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05-02-2022, 11:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/02/lets-brew-1881-truman-x.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgiVxxLifOvxNh4GWU-JOlQySV8IYx2ya46c3cH8KFH-LUuhO5QW5sr-lpEWrLrmXg3swqtnAuADQ5S6evVp4k1v2VDKNKJFWsGRHHNvK9 OY1k9hYFee947M9QxEAvka86R7y54dOfJHDVoIfsFIk9doj2DW 6qKu_pryU1oa0iyl8Ccj89r_mpeMiPz=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgiVxxLifOvxNh4GWU-JOlQySV8IYx2ya46c3cH8KFH-LUuhO5QW5sr-lpEWrLrmXg3swqtnAuADQ5S6evVp4k1v2VDKNKJFWsGRHHNvK9 OY1k9hYFee947M9QxEAvka86R7y54dOfJHDVoIfsFIk9doj2DW 6qKu_pryU1oa0iyl8Ccj89r_mpeMiPz=s761)
In 1881, Truman’s X Ale looked much it had done mid-century. A simple, but fairly powerful beer.
The only real difference from earlier iterations was the inclusion of sugar. An ingredient which they played around with occasionally after its legalisation in 1847, but only permanently adopted in 1875. And they went in for it in a big way, with it making up a quarter of the grist.
As is so often the case, the brewing log gives no clue as to the sugar type. Taking a middle path, I’ve plumped for No. 2 invert. Had I chosen No. 3, it would have come out at 17 SRM. With No. 1, just 8.5 SRM. Quite a variation. I’ll leave the choice up to you. It does look like this was another Mild which was starting to get dark.
1881 Truman X
pale malt
8.75 lb
74.47%
No. 2 invert sugar
3.00 lb
25.53%
Cluster 120 mins
2.25 oz
Hallertau 30 mins
2.25 oz
OG
1063
FG
1020
ABV
5.69
Apparent attenuation
68.25%
IBU
65
SRM
12
Mash at
150º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
Unusually, all the hops were foreign. Namely American from the 1877 season and Bavarian from 1880.
More... (http://barclayperkins.blogspot.com/2022/02/lets-brew-1881-truman-x.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgiVxxLifOvxNh4GWU-JOlQySV8IYx2ya46c3cH8KFH-LUuhO5QW5sr-lpEWrLrmXg3swqtnAuADQ5S6evVp4k1v2VDKNKJFWsGRHHNvK9 OY1k9hYFee947M9QxEAvka86R7y54dOfJHDVoIfsFIk9doj2DW 6qKu_pryU1oa0iyl8Ccj89r_mpeMiPz=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgiVxxLifOvxNh4GWU-JOlQySV8IYx2ya46c3cH8KFH-LUuhO5QW5sr-lpEWrLrmXg3swqtnAuADQ5S6evVp4k1v2VDKNKJFWsGRHHNvK9 OY1k9hYFee947M9QxEAvka86R7y54dOfJHDVoIfsFIk9doj2DW 6qKu_pryU1oa0iyl8Ccj89r_mpeMiPz=s761)
In 1881, Truman’s X Ale looked much it had done mid-century. A simple, but fairly powerful beer.
The only real difference from earlier iterations was the inclusion of sugar. An ingredient which they played around with occasionally after its legalisation in 1847, but only permanently adopted in 1875. And they went in for it in a big way, with it making up a quarter of the grist.
As is so often the case, the brewing log gives no clue as to the sugar type. Taking a middle path, I’ve plumped for No. 2 invert. Had I chosen No. 3, it would have come out at 17 SRM. With No. 1, just 8.5 SRM. Quite a variation. I’ll leave the choice up to you. It does look like this was another Mild which was starting to get dark.
1881 Truman X
pale malt
8.75 lb
74.47%
No. 2 invert sugar
3.00 lb
25.53%
Cluster 120 mins
2.25 oz
Hallertau 30 mins
2.25 oz
OG
1063
FG
1020
ABV
5.69
Apparent attenuation
68.25%
IBU
65
SRM
12
Mash at
150º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
61º F
Yeast
Wyeast 1099 Whitbread Ale
Unusually, all the hops were foreign. Namely American from the 1877 season and Bavarian from 1880.
More... (http://barclayperkins.blogspot.com/2022/02/lets-brew-1881-truman-x.html)