Saturday, 2 January 2021

Let's Brew - 1960 Truman R1

To go with the Stock version of No. 1 I published a few days ago, here's the running version it was blended with.

There are some intriguing differences between the Stock and Running versions of No. 1.

The grists are similar, but not identical. There’s around twice as much crystal in R1. And it also contains some flaked maize, which S1 doesn’t. But it’s the sugar that confuses me. Why is there No. 1 invert rather than No. 3? It results in R1 having a much paler colour. Which I find odd.

You’d expect R1 to be less heavily hopped, and it is. It contains about exactly half as many hops per barrel. And, sure enough, the calculated IBUs are about exactly half those of S1. I know nothing about the hops themselves, other than that they were all English.

1960 Truman R1
pale malt 19.00 lb 88.37%
crystal malt 60 L 1.00 lb 4.65%
flaked maize 1.00 lb 4.65%
No. 1 invert sugar 0.50 lb 2.33%
Fuggles 150 mins 1.75 oz
Fuggles 60 mins 1.75 oz
Goldings 30 mins 1.75 oz
Goldings dry hops 0.50 oz
OG 1093.5
FG 1033
ABV 8.00
Apparent attenuation 64.71%
IBU 50
SRM 11
Mash at 151º F
Sparge at 160º F
Boil time 150 minutes
pitching temp 58º F
Yeast Wyeast 1099 Whitbread Ale


This recipe is in my two new books, Strong! vols. 1 & 2 and Strong! vol.2.






Anonymous said...

Do you have a sense what the proportions of each in the blend would be?

Also is there any sense how much carbonation there would be for priming purposes? It would be an interesting project some day to make this.

Mike in NSW said...

I came across a fascinating 2013 article about Truman, in zythophile.

The article is well researched but the comments section is great, with a guy who actually worked at Truman in the early 1970s

Ron Pattinson said...


according to Derek Prentice, the blending was done by taste. The main idea being to temper the acidity of the aged beer.