At over 5.5% ABV, it must have been one of the strongest Pale Ales available in the second half of WW II.
What fascinates are the difference in the grist between this and the draught version. It also serves as confirmation of my theory about why Truman suddenly started adding malt extract to their grists.
Because this parti-gyle contained no malt extract. But there was some malt made from Californian barley. I assume that, because of the higher enzyme content of Californian barley extra enzymes from the malt extract weren’t needed. This is very late for US grain to be turning up in UK beer. I’m guessing that they deliberately saved some for this beer.
The hopping rate, however, is the same as for a draught P1 and P2 parti-gyle. Though only hops were used, no hop concentrate as in the draught P1 above. The hops were all English and all from the 1941 harvest.
A pretty decent quantity was brewed in this batch: 287 barrels out of a total parti-gyle of 430 barrels. But P1 Bott was only brewed occasionally, far less often than their other beers.
|1942 Truman P1 Bott.|
|pale malt||7.75 lb||71.49%|
|high dried malt||1.75 lb||16.14%|
|flaked barley||0.67 lb||6.18%|
|No. 1 invert sugar||0.67 lb||6.18%|
|Fuggles 90 mins||0.75 oz|
|Fuggles 60 mins||0.50 oz|
|Goldings 30 mins||0.50 oz|
|Goldings dry hops||0.50 oz|
|Mash at||151º F|
|Sparge at||160º F|
|Boil time||90 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1028 London Ale (Worthington White Shield)|
This recipe features in my little book on IPA in WW II.