At 1064º, it had the classis Burton IPA gravity. The ABV might look a bit low at a little under 6%, though it was almost certainly stronger when sold. As this was a Stock Pale Ale that would have undergone a secondary conditioning of 6 to 12 months. AT the end of that time, the FG would have been considerably lower.
They didn’t go in for fancy grists at Truman’s Burton brewery. I doubt they had any coloured malts on the premises, as all their Porter and Stouts were brewed in London. Though the pale malt is a mix of Indian, Smyrna and English. I’m not sure what the sugar was. It could easily have been No, 1 invert, which would leave the finish beer a little paler.
Most of the hops were English from the 1914 crop, though they were a few described as Pacific from 1912. The varieties are just my guesses.
|1915 Truman P1|
|pale malt||11.00 lb||80.00%|
|flaked maize||1.50 lb||10.91%|
|No. 2 invert sugar||1.25 lb||9.09%|
|Cluster 120 mins||0.25 oz|
|Goldings 90 mins||1.50 oz|
|Goldings 60 mins||1.50 oz|
|Goldings 30 mins||1.75 oz|
|Goldings dry hops||0.50 oz|
|Mash at||152º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||57º F|
|Yeast||Wyeast 1028 London Ale (Worthington White Shield)|