Pale 1B, the bottling version of the Best Bitter, slots right in between B3 and R4. Just about exactly half-way, in gravity terms. The grists are identical. So what was the real difference between them? I’ve no idea, to be honest.
My guess is that the real difference probably lay in the dry-hopping. With R4 and B3 receiving little or none, while the Pale Ales got a shitload. This can only be a guess as Truman’s couldn’t be arsed to record dry-hopping in their brewing records.
The strength of Pale 1B is holding up well. It’s only fallen by 1º since the start of the war. And was still over 5% ABV. Happy days, if you could find it.
There was another version, without the B suffix, which I assume was the draught version. As the recipe is identical to this, I couldn’t see the point in publishing it.
| 1940 Truman Pale 1B | ||
| pale malt | 9.25 lb | 75.51% |
| high dried malt | 1.75 lb | 14.29% |
| flaked rice | 1.00 lb | 8.16% |
| No. 1 invert sugar | 0.25 lb | 2.04% |
| Fuggles 90 mins | 0.75 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1052.5 | |
| FG | 1012.5 | |
| ABV | 5.29 | |
| Apparent attenuation | 76.19% | |
| IBU | 27 | |
| SRM | 7 | |
| Mash at | 151º F | |
| Sparge at | 160º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1028 London Ale (Worthington White Shield) | |
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