The only real difference from earlier iterations was the inclusion of sugar. An ingredient which they played around with occasionally after its legalisation in 1847, but only permanently adopted in 1875. And they went in for it in a big way, with it making up a quarter of the grist.
As is so often the case, the brewing log gives no clue as to the sugar type. Taking a middle path, I’ve plumped for No. 2 invert. Had I chosen No. 3, it would have come out at 17 SRM. With No. 1, just 8.5 SRM. Quite a variation. I’ll leave the choice up to you. It does look like this was another Mild which was starting to get dark.
|1881 Truman X|
|pale malt||8.75 lb||74.47%|
|No. 2 invert sugar||3.00 lb||25.53%|
|Cluster 120 mins||2.25 oz|
|Hallertau 30 mins||2.25 oz|
|Mash at||150º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1099 Whitbread Ale|
Unusually, all the hops were foreign. Namely American from the 1877 season and Bavarian from 1880.