Saturday, 10 November 2018

Let's Brew - 1919 Truman S4

Another recipe from my wonderful new book that tells you everything you ever needed to know about beer in WW I. You really should buy a copy now.

Somehow Truman S4 managed to go through the war at just about the same strength. Even in that most difficult year, 1918.

Though, given the rules in force, they couldn’t have brewed very much of it. Despite having several beers with gravities below 1030º.

The grist has seen flaked maize dropped and a tiny black malt added. As with all Truman’s beers, the base remains a combination of pale and high dried malt.

The hops are noticeably better than for their other, weaker beers. They’re all English from the 1918 harvest. So basically as fresh as was possible, given this beer was brewed in March.

1919 Truman S4
pale malt 8.25 lb 51.16%
high dried malt 6.75 lb 41.86%
black malt 0.125 lb 0.78%
No. 2 invert sugar 1.00 lb 6.20%
Goldings 120 mins 3.75 oz
Goldings 30 mins 3.75 oz
Goldings dry hops 1.00 oz
OG 1072
FG 1020.5
ABV 6.81
Apparent attenuation 71.53%
IBU 84
SRM 14
Mash at 151º F
Sparge at 170º F
Boil time 120 minutes
pitching temp 57.5º F
Yeast Wyeast 1028 London Ale (Worthington White Shield)

You can find this recipe, along with history of British brewing during WW I,  and ludicrous number of recipes, iin my latest book. Buy several copies and give the spare ones to your friends.

Support independent publishing: buy this book on Lulu.


Jeff Renner said...

All British hops, including the Cluster?

Kevin said...

1919 or 1918? The title says one thing and the recipe says another. Is high dried malt the same thing as DME?

Ron Pattinson said...


wrong recipe. Sorry about that.

I'm really not at all certain about what high dried malt was. I use pale Munich as a substitute in BeerSmith.

Kevin Hilgert said...

Last December Ron posted a recipe that ended up having some good information about high dried malts being shared in the comments.

The short version-- it looks like Castle Maltings Abbey/Amber, which is 45EBC, should be a good contemporary malt to mirror high dried malt.

The link is here: