I’m amazed that they had saved up enough Californian malt to still have some in 1943. It hadn’t featured in any of their other beers – unless they were parti-gyled with P1 Bott. – for several years. Sure enough, this is also the only brew without malt extract. I think it’s case proved on that point.
Also, in contrast to everything else Truman brewed at this point, there are no flaked oats. Special, indeed, to be brewed without any adjunct so far into the war.
The special treatment extended to the hops. Two types of English hops, all from the most recent season. And none of the “OP” hop extract, or whatever it was.
The hopping rate has increased, too, from 5.25 lbs per quarter (336 lbs) of malt to almost 6 lbs. Which is still below what you’d expect for a top-class Burton Pale Ale.
| 1943 Truman P1 Bott. | ||
| pale malt | 8.75 lb | 75.95% |
| high dried malt | 2.25 lb | 19.53% |
| black malt | 0.02 lb | 0.17% |
| No. 1 invert sugar | 0.50 lb | 4.34% |
| Fuggles 90 mins | 0.75 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Goldings 30 mins | 0.50 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1051 | |
| FG | 1008 | |
| ABV | 5.69 | |
| Apparent attenuation | 84.31% | |
| IBU | 24 | |
| SRM | 7 | |
| Mash at | 150º F | |
| Sparge at | 160º F | |
| Boil time | 90 minutes | |
| pitching temp | 59.5º F | |
| Yeast | Wyeast 1028 London Ale (Worthington White Shield) | |
Posts
5 comments:
I'm confused here Ron. Title says P1, but recipe says P2. Text says no flaked oats, recipe has flaked oats??
Ron, did you cut and paste the wrong recipe? Your narrative describes P1, the recipe is for P2. Your narrative said P1 had no flaked oats or malt extract, the P2 recipe has both.
I'd really like to see the P1 recipe as described in your narrative.
Are there in fact no flaked oats?
I wonder if they were feeling a little hope after a few terrible years.
How big of a batch was this?
Well spotted everyone. Now fixed.
The batch was 290 barrels. The OG remained at 1050.7º through the rest of the war and into the 1950s.
Post a Comment