Saturday 8 February 2020

Let's Brew - 1941 Truman R1

More fruit from this week's archive harvest. The fact that I've been processing the records immediately tells you how much I'd been waiting for them.

In the early years of the war, at least, Truman continued to brew some pretty strong beer. Though it’s sometimes hard to work exactly where and under what name they were sold.

No such problem, with this beer. I know exactly what it is: the running version of No. 1. Which means it was never sold in this form. As the whole point of it was to be blended with the Stock version of No. 1. The resulting blend – approximately two-thirds R1 to one third S1 – was bottled and sold as No. 1 Burton Barley Wine.

I haven’t been able to find and S1 brewed after 1940. As it was only very occasionally brewed, I might have missed. But why brew R1 if you weren’t brewing S1? It’s all to do with lag. S1 was aged for at least 12 months before blending. I know there was an S1 brewed in April 1940. I’m guessing this beer, which was brewed about a year later, was intended for blending with it.

The difference with S1 is striking. The hopping rate is way lower for R1. Which is exactly what you would expect. Also the percentage of high-dried malt is lower here.

Two types of English hops were employed, both from the 1939 harvest and kept in a cold store.

1941 Truman R1
pale malt 14.00 lb 80.00%
high dried malt 2.50 lb 14.29%
malt extract 0.25 lb 1.43%
No. 3 invert sugar 0.75 lb 4.29%
Fuggles 105 mins 1.00 oz
Fuggles 60 mins 1.00 oz
Goldings 30 mins 1.00 oz
Goldings dry hops 0.50 oz
OG 1077
FG 1019
ABV 7.67
Apparent attenuation 75.32%
IBU 30
SRM 11
Mash at 150º F
Sparge at 160º F
Boil time 105 minutes
pitching temp 58º F
Yeast Wyeast 1028 London Ale (Worthington White Shield)


Anonymous said...

Do you think this is the stock ale that was blended?

I'm thinking I might try a modified version of this.

Do you have any sense how the dry hopping would have worked for the stock ale? I assume they didn't leave the dry hops there for the long aging.

Ron Pattinson said...


100% certain that was the beer this aws blended with.

Pretty sure the dry hops were there for all of the ageing.

Anonymous said...

Thanks for the reply. I'll have to see about an option for the high dried malt, which I can't find in the US except in wholesale volumes -- the Simpsons version seems only to be sold in UK home brew shops. Munich may be the closest alternative.

Anonymous said...

Hi Ron,

Here is a link to Viking Golden malt that can be found the U.S.A via More Beer.

I believe this malt would be a good substitute for high dried malt.

Wanted to say I really enjoy your blog. Own four of your publications in pdf & print formats.

Cheers from Everett, Washington