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18-02-2023, 07:24
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/02/lets-brew-1883-truman-burton-p1-export.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcPExrpkf4QS_xhDovswEG7-KXC4nSxs-_pax1f3hn8ZHVOyEITUiPVn7lr1ZpjmJM0sjZQvRN90kEgqL2Z lbAgSp7BILuRPwbRP_bY1q1YWwqjXiAIEZa-8ogcfA3QUd7fl7_kz6Bw7GSqNiXdZn2x7Yq7-xxm-stgWoicppqX5s0k2_gm9H5b5M/w309-h400/Truman_Ben_Truman_Pale_Ale_1960_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcPExrpkf4QS_xhDovswEG7-KXC4nSxs-_pax1f3hn8ZHVOyEITUiPVn7lr1ZpjmJM0sjZQvRN90kEgqL2Z lbAgSp7BILuRPwbRP_bY1q1YWwqjXiAIEZa-8ogcfA3QUd7fl7_kz6Bw7GSqNiXdZn2x7Yq7-xxm-stgWoicppqX5s0k2_gm9H5b5M/s533/Truman_Ben_Truman_Pale_Ale_1960_2.jpg)
Rather surprisingly, Burton IPA was given the nod in my Twitter poll. My money had been on Scottish IPA or Irish IPA.
A top-class Burton Pale Ale, it was directly competing with the Likes of Bass Pale Ale and Allsopp IPA. Though Truman, as Bass, didn’t specifically call it a Pale Ale. Don’t blame me for past brewers’ inconsistencies.
Slimmed down well describes the grist, which is nothing more than a single type of pale malt. I can’t tell you anything more about it as the description is a mere scribble. The handwriting of the brewers in Truman's Burton brewery was appalling. At least they wrote the numbers fairly clearly.
Thankfully, the Burton brewery didn’t use any weird codes when recording mashing details. Unlike at the London plant. Two mashes 153º and 158º F, followed by a sparge. For which they couldn’t be arsed to record the temperature of the water.
I’m a bit surprised that the (calculated) bitterness didn’t work out higher. It’s still a hefty amount of four different types of hops: Bavarian, American, Bohemian and something that looks like Vacha. It’s hard to tell with the terrible wring. I’m just glad the other three are legible. I guessed it was another Bohemian hop.
The bitterness would have had plenty of time to fade, with 12 months or so in trade casks before setting off for distant shores. As a Stock Pale Ale, Brettanomyces would have been its maturation chum.
1883 Truman (Burton) P1 Export
pale malt
16.00 lb
100.00%
Cluster 180 mins
2.50 oz
Hallertau 90 mins
2.50 oz
Saaz 60 mins
2.50 oz
Saaz 30 mins
2.50 oz
Goldings dry hops
1.50 oz
OG
1069
FG
1008
ABV
8.07
Apparent attenuation
88.41%
IBU
123
SRM
5.5
Mash at
153º F
Sparge at
165º F
Boil time
180 minutes
pitching temp
54º F
Yeast
WLP013 London Ale (Worthington White Shield)
More... (http://barclayperkins.blogspot.com/2023/02/lets-brew-1883-truman-burton-p1-export.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcPExrpkf4QS_xhDovswEG7-KXC4nSxs-_pax1f3hn8ZHVOyEITUiPVn7lr1ZpjmJM0sjZQvRN90kEgqL2Z lbAgSp7BILuRPwbRP_bY1q1YWwqjXiAIEZa-8ogcfA3QUd7fl7_kz6Bw7GSqNiXdZn2x7Yq7-xxm-stgWoicppqX5s0k2_gm9H5b5M/w309-h400/Truman_Ben_Truman_Pale_Ale_1960_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcPExrpkf4QS_xhDovswEG7-KXC4nSxs-_pax1f3hn8ZHVOyEITUiPVn7lr1ZpjmJM0sjZQvRN90kEgqL2Z lbAgSp7BILuRPwbRP_bY1q1YWwqjXiAIEZa-8ogcfA3QUd7fl7_kz6Bw7GSqNiXdZn2x7Yq7-xxm-stgWoicppqX5s0k2_gm9H5b5M/s533/Truman_Ben_Truman_Pale_Ale_1960_2.jpg)
Rather surprisingly, Burton IPA was given the nod in my Twitter poll. My money had been on Scottish IPA or Irish IPA.
A top-class Burton Pale Ale, it was directly competing with the Likes of Bass Pale Ale and Allsopp IPA. Though Truman, as Bass, didn’t specifically call it a Pale Ale. Don’t blame me for past brewers’ inconsistencies.
Slimmed down well describes the grist, which is nothing more than a single type of pale malt. I can’t tell you anything more about it as the description is a mere scribble. The handwriting of the brewers in Truman's Burton brewery was appalling. At least they wrote the numbers fairly clearly.
Thankfully, the Burton brewery didn’t use any weird codes when recording mashing details. Unlike at the London plant. Two mashes 153º and 158º F, followed by a sparge. For which they couldn’t be arsed to record the temperature of the water.
I’m a bit surprised that the (calculated) bitterness didn’t work out higher. It’s still a hefty amount of four different types of hops: Bavarian, American, Bohemian and something that looks like Vacha. It’s hard to tell with the terrible wring. I’m just glad the other three are legible. I guessed it was another Bohemian hop.
The bitterness would have had plenty of time to fade, with 12 months or so in trade casks before setting off for distant shores. As a Stock Pale Ale, Brettanomyces would have been its maturation chum.
1883 Truman (Burton) P1 Export
pale malt
16.00 lb
100.00%
Cluster 180 mins
2.50 oz
Hallertau 90 mins
2.50 oz
Saaz 60 mins
2.50 oz
Saaz 30 mins
2.50 oz
Goldings dry hops
1.50 oz
OG
1069
FG
1008
ABV
8.07
Apparent attenuation
88.41%
IBU
123
SRM
5.5
Mash at
153º F
Sparge at
165º F
Boil time
180 minutes
pitching temp
54º F
Yeast
WLP013 London Ale (Worthington White Shield)
More... (http://barclayperkins.blogspot.com/2023/02/lets-brew-1883-truman-burton-p1-export.html)