Wednesday, 3 February 2021

Let's Brew Wednesday - 1945 Truman No. 7

Parti-gyled with XXX was this example of No. 7. Truman’s strongest Mild, if you don’t count XXX. Which I’m pretty sure was marketed as Burton Ale.

The changes since 1942 are pretty minimal. The gravity having declined just a little – a mere 1.5º. Which, in the context of the war, is bugger all. The elements are all pretty much the same, albeit with slightly altered proportions.

Truman’s Burton brewery was really there to provide classy Pale Ales for their London pubs. Who were provided with Mild, Stout and Cooking Bitter from their Brick Lane plant in the capital. So what was the intended market for their Burton-brewed Milds? I’m pretty sure the answer is: their tied estate in the Midlands.

Why would a company run two estates of pubs? Probably because, at the time, the beers expected in by drinkers in Staffordshire weren’t the same as in London. When the brewery closed in 1971, Truman sold off 73 pubs to Allied Breweries.  Not a huge estate, but I imagine it had been larger a couple of decades previously. And Truman probably kept any particularly lucrative pubs.

In this case I've included the caramel required to hit the right shade.

1945 Truman No. 7
pale malt 3.25 lb 45.71%
high dried malt 1.75 lb 24.61%
crystal malt 60 L 0.50 lb 7.03%
black malt 0.04 lb 0.56%
flaked barley 0.75 lb 10.55%
No. 3 invert sugar 0.50 lb 7.03%
caramel 1000 SRM 0.25 lb 3.52%
malt extract 0.070 lb 0.98%
Fuggles 90 mins 0.33 oz
Fuggles 60 mins 0.33 oz
Goldings 30 mins 0.33 oz
OG 1033
FG 1004.5
ABV 3.77
Apparent attenuation 86.36%
IBU 13
SRM 22.5
Mash at 148º F
Sparge at 160º F
Boil time 90 minutes
pitching temp 62.5º F
Yeast Wyeast 1028 London Ale (Worthington White Shield)



Aaron Bennett said...

What do you suggest using for "High Dried Malt" ?

Ron Pattinson said...

Aaron Bennett,

Simpson's imperial or dark Munich malt.