Despite the name, it was a Running Bitter. What today would be classed as an Ordinary Bitter. Though, especially in bottled form, back in the day it would probably been described as a Light Bitter.
The grist is dead simple: base malt and invert sugar. There aren’t even any adjuncts. Something which, by this time, was pretty standard. Especially in Pale Ales. Of course, there were multiple types of pale malt. Four in total, with one made from Californian barley.
Just the three types of hops: Worcester from the 1908 harvest cold stored, Hallertau from 1908 and Oregon from 1908.
We brewed a slightly later version of this beer at Goose Island just a couple of days ago. Sadly, I doubt I'll ever get to taste it as it won't be bottled.
| 1909 Truman London Keeper | ||
| pale malt | 6.50 lb | 83.87% |
| No. 2 invert sugar | 1.25 lb | 16.13% |
| Cluster 90 mins | 0.50 oz | |
| Fuggles 90 mins | 0.50 oz | |
| Fuggles 60 mins | 1.00 oz | |
| Hallertau 30 mins | 1.00 oz | |
| OG | 1046 | |
| FG | 1012 | |
| ABV | 4.50 | |
| Apparent attenuation | 73.91% | |
| IBU | 40 | |
| SRM | 7 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 60.5º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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