Truman brewed Bitter at both their London and Burton breweries. The London-brewed ones, LK and PA, were both fairly low gravity at 1031º and 1036º, respectively. The burton ones were stronger, even the weakest, P2, being 1037º.
I know from the Whitbread Gravity Book what this was called down the pub: Burton Ordinary Bitter. Which seems a fair enough description.
This particular P2 was parti-gyled with P1. Nothing shocking in that. It’s the third guest at the party that’s the surprise: XX Mild. I’m sometimes left scratching my head as to what the difference between Bitter and Mild is. This is one of those cases.
All English hops again, some from Truman’s own hop gardens. The dry hopping is a guess, but probably about right, based on what I’ve seen at other breweries.
|1953 Truman P2|
|pale malt||7.00 lb||81.78%|
|high dried malt||1.25 lb||14.60%|
|crystal malt 60 L||0.06 lb||0.70%|
|No. 3 invert sugar||0.25 lb||2.92%|
|Fuggles 90 mins||0.50 oz|
|Fuggles 60 mins||0.50 oz|
|Goldings 30 mins||0.50 oz|
|Goldings dry hops||0.25 oz|
|Mash at||150º F|
|Sparge at||170º F|
|Boil time||90 minutes|
|pitching temp||61º F|
|Yeast||WLP013 London Ale (Worthington White Shield)|
Other Truman's recipes are available in my new book: