At 1064º, it had the classis Burton IPA gravity. The ABV might look a bit low at a little under 6%, though it was almost certainly stronger when sold. As this was a Stock Pale Ale that would have undergone a secondary conditioning of 6 to 12 months. AT the end of that time, the FG would have been considerably lower.
They didn’t go in for fancy grists at Truman’s Burton brewery. I doubt they had any coloured malts on the premises, as all their Porter and Stouts were brewed in London. Though the pale malt is a mix of Indian, Smyrna and English. I’m not sure what the sugar was. It could easily have been No, 1 invert, which would leave the finish beer a little paler.
Most of the hops were English from the 1914 crop, though they were a few described as Pacific from 1912. The varieties are just my guesses.
| 1915 Truman P1 | ||
| pale malt | 11.00 lb | 80.00% |
| flaked maize | 1.50 lb | 10.91% |
| No. 2 invert sugar | 1.25 lb | 9.09% |
| Cluster 120 mins | 0.25 oz | |
| Goldings 90 mins | 1.50 oz | |
| Goldings 60 mins | 1.50 oz | |
| Goldings 30 mins | 1.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1064 | |
| FG | 1020 | |
| ABV | 5.82 | |
| Apparent attenuation | 68.75% | |
| IBU | 61 | |
| SRM | 8 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 57º F | |
| Yeast | Wyeast 1028 London Ale (Worthington White Shield) | |
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