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08-10-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/10/lets-brew-1909-truman-london-keeper.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMZaUiiaHsUMBNvLoHuOxTQmwZzQilklVa5WMJ8AgvN HipGeydxMvbPwuXAGUWhgiRfqYfe6JAyqRdB-ztJRRtIK3dk1XLqTOald3fGE0yc0OD4levaeIdAJKB2ainPmuz N9uOYNn413z-AYJvUqODDqENh2qh83an27fStXnY0V8YH2ObrBWp4f6/w304-h400/Truman_Eagle_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMZaUiiaHsUMBNvLoHuOxTQmwZzQilklVa5WMJ8AgvN HipGeydxMvbPwuXAGUWhgiRfqYfe6JAyqRdB-ztJRRtIK3dk1XLqTOald3fGE0yc0OD4levaeIdAJKB2ainPmuz N9uOYNn413z-AYJvUqODDqENh2qh83an27fStXnY0V8YH2ObrBWp4f6/s339/Truman_Eagle_Ale_2.jpg)
While the classier Pale Ales – P1 and P2 – the weakest, London Keeper, was produced in London. Along with X, it was the only Ale made at Brick Lane.
Despite the name, it was a Running Bitter. What today would be classed as an Ordinary Bitter. Though, especially in bottled form, back in the day it would probably been described as a Light Bitter.
The grist is dead simple: base malt and invert sugar. There aren’t even any adjuncts. Something which, by this time, was pretty standard. Especially in Pale Ales. Of course, there were multiple types of pale malt. Four in total, with one made from Californian barley.
Just the three types of hops: Worcester from the 1908 harvest cold stored, Hallertau from 1908 and Oregon from 1908. We brewed a slightly later version of this beer at Goose Island just a couple of days ago. Sadly, I doubt I'll ever get to taste it as it won't be bottled.
1909 Truman London Keeper
pale malt
6.50 lb
83.87%
No. 2 invert sugar
1.25 lb
16.13%
Cluster 90 mins
0.50 oz
Fuggles 90 mins
0.50 oz
Fuggles 60 mins
1.00 oz
Hallertau 30 mins
1.00 oz
OG
1046
FG
1012
ABV
4.50
Apparent attenuation
73.91%
IBU
40
SRM
7
Mash at
151º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/10/lets-brew-1909-truman-london-keeper.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMZaUiiaHsUMBNvLoHuOxTQmwZzQilklVa5WMJ8AgvN HipGeydxMvbPwuXAGUWhgiRfqYfe6JAyqRdB-ztJRRtIK3dk1XLqTOald3fGE0yc0OD4levaeIdAJKB2ainPmuz N9uOYNn413z-AYJvUqODDqENh2qh83an27fStXnY0V8YH2ObrBWp4f6/w304-h400/Truman_Eagle_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMZaUiiaHsUMBNvLoHuOxTQmwZzQilklVa5WMJ8AgvN HipGeydxMvbPwuXAGUWhgiRfqYfe6JAyqRdB-ztJRRtIK3dk1XLqTOald3fGE0yc0OD4levaeIdAJKB2ainPmuz N9uOYNn413z-AYJvUqODDqENh2qh83an27fStXnY0V8YH2ObrBWp4f6/s339/Truman_Eagle_Ale_2.jpg)
While the classier Pale Ales – P1 and P2 – the weakest, London Keeper, was produced in London. Along with X, it was the only Ale made at Brick Lane.
Despite the name, it was a Running Bitter. What today would be classed as an Ordinary Bitter. Though, especially in bottled form, back in the day it would probably been described as a Light Bitter.
The grist is dead simple: base malt and invert sugar. There aren’t even any adjuncts. Something which, by this time, was pretty standard. Especially in Pale Ales. Of course, there were multiple types of pale malt. Four in total, with one made from Californian barley.
Just the three types of hops: Worcester from the 1908 harvest cold stored, Hallertau from 1908 and Oregon from 1908. We brewed a slightly later version of this beer at Goose Island just a couple of days ago. Sadly, I doubt I'll ever get to taste it as it won't be bottled.
1909 Truman London Keeper
pale malt
6.50 lb
83.87%
No. 2 invert sugar
1.25 lb
16.13%
Cluster 90 mins
0.50 oz
Fuggles 90 mins
0.50 oz
Fuggles 60 mins
1.00 oz
Hallertau 30 mins
1.00 oz
OG
1046
FG
1012
ABV
4.50
Apparent attenuation
73.91%
IBU
40
SRM
7
Mash at
151º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60.5º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/10/lets-brew-1909-truman-london-keeper.html)