Considering this the weakest of the Burton Ales, it has a pretty decent gravity of over 1050º.
It would be hard to imagine a much simpler recipe. There was just base malt and two types of hops. Not many words I can string together about that.
Contrary to what you might expect of a Burton-brewed beer, the hopping rate is extremely low. A mere 2.6 lbs per quarter (336 lbs) of malt. Resulting in a pitifully low level of bitterness which would embarrass even a modern Mild Ale.
The two types of hops were, I believe, German. Bavarian from the 1875 season and undated illegible. I can’t for the life of me work out what it says in the brewing record. The handwriting of Truman’s brewers was truly dreadful.
| 1883 Truman (Burton) Ale | ||
| pale malt | 11.75 lb | 100.00% |
| Fuggles 180 mins | 0.33 oz | |
| Fuggles 60 mins | 0.33 oz | |
| Hallertau 30 mins | 0.33 oz | |
| OG | 1051 | |
| FG | 1016 | |
| ABV | 4.63 | |
| Apparent attenuation | 68.63% | |
| IBU | 12.5 | |
| SRM | 4.5 | |
| Mash at | 148º F | |
| Sparge at | 160º F | |
| Boil time | 180 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP013 London Ale (Worthington White Shield) | |
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2 comments:
That is quite a sessionable strength. As for IBU Dundalk bay red ale is 15 IBU so low IBU ales are nothing new.
Oscar
This seems like a confusing beer to me. Weren't some of the London brewers "burton ales" brown and strong? Obviously the pale hoppy beer of Burton is what people know and remember, but I guess this is sort of a hybrid of the two.
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