How and where these beers were sold, I have no idea. There doesn’t seem to have been a great deal of them brewed. As this one has a B prefix, I’m assuming that it was a bottled beer.
The grist is exactly the same as for their Pale Ales: pale and high dried malt, flaked maize and invert sugar. The specific type isn’t mentioned in the brewing record.
It isn’t so strange that the recipe was the same as for Pale Ale, as this was part of a parti-gyle. A rather odd one, which included R4 and P2. What was particularly unusual, is that only B3 was as brewed. P2 brewed at 1036.8 then blended with 175 barrels of B3 to bring it up to its usual OG of 1047.4º. R4 was similarly a mix of B3 and the weak P2, but with rather more of the former.
I don’t know much about the hops, other than that they were English.
| 1939 Truman B3 | ||
| pale malt | 9.50 lb | 74.51% |
| high dried malt | 1.75 lb | 13.73% |
| flaked maize | 1.00 lb | 7.84% |
| No. 1 invert sugar | 0.50 lb | 3.92% |
| Fuggles 90 mins | 1.00 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1056 | |
| FG | 1017.5 | |
| ABV | 5.09 | |
| Apparent attenuation | 68.75% | |
| IBU | 29 | |
| SRM | 6 | |
| Mash at | 151.5º F | |
| Sparge at | 160º F | |
| Boil time | 90 minutes | |
| pitching temp | 59.5º F | |
| Yeast | Wyeast 1028 London Ale (Worthington White Shield) | |
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