Saturday 29 February 2020

Let's Brew - 1966 Boddington Strong Ale

At some point in the 1950s or early 1960s, Boddington dropped their Strong Ale CC. And replaced it with a new, stronger beer simply called Strong Ale.

At 7.5 % ABV, it’s a Strong Ale in anyone’s book. That was achieved by a very high degree of attenuation for a beer of such a hefty gravity. I’s an odd feature of British beer that, while most of it became quite watery, some strong and very strong beers were almost always knocking about.

There’s nothing very exciting about the recipe. It’s much like their other beers, save for the lack of enzymic malt.

1966 Boddington Strong Ale
pale malt 11.25 lb 75.86%
crystal malt 80 L 1.75 lb 11.80%
wheat malt 0.33 lb 2.23%
malt extract 0.50 lb 3.37%
No. 3 invert sugar 1.00 lb 6.74%
Fuggles 90 min 1.25 oz
Goldings 30 min 1.25 oz
Goldings dry hops 0.25 oz
OG 1065.5
FG 1008.5
ABV 7.54
Apparent attenuation 87.02%
IBU 29
SRM 17
Mash at 146º F
Sparge at 162º F
Boil time 90 minutes
pitching temp 62.5º F
Yeast Wyeast 1318 London ale III (Boddingtons)

The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity!

Which is now also available in Kindle format.

Friday 28 February 2020

English Lager Beer

There was considerable interest in British brewing circles in Lager towards the end of the 19th century. Though few were willing to commit to the expense of building a Lager plant.

Doubtless many were put off by the fate of several company's which did. There were some spectacular bankruptcies and large amounts of capital were lost. Which goes some way to explaining this curious advertisement:

FRANK J. Roper-Nunn, Practical and Scientitic Maltster, Brewer, and Analyst; with nearly twenty vears experience at the Mash Tun, North, South, East and West of England; Brewer for Torquay Brewing Co., February to November, 1882; who discovered the processes for Brewing a "Lager Beer", and has successfully produced "Lager Beer" upon the top fermentation system without ice in different parts of England (reference can be given). He offers written instructions and copy of Brewing, for £5 5s. The true secrets of obtaining a "Lager Flavour" are well known to F. J. R. N. who personally conducted all the "Lager Beer" Brewings for The Torquay Co. from February to November 1882. He questions if they be known to any one else excepting those who purchased his instructions. Address Frank J. Roper-Nunn, care of Editor of The Brewing Trade Gazette."
Holmes' Brewing Trade Gazette - Tuesday 01 May 1883, page 17.
I can understand why it might have been tempting for a brewer to be able  to brew "Lager" without any of the expensive equipment. But I somehow doubt whether there really was some magical secret to brewing Lager in a top-fermenting brewery.

Mr. Roper-Nunn clearly believed that his "secret" was valuable. £5 5s would have bought you 630 pints of Mild down the pub. I wonder if anyone ever asked for their money back?

Thursday 27 February 2020

Truman (Burton) adjunct and sugars in 1946

When it came to sugars, Truman was pretty dull. All the beers have the same two: Invert K and malt extract. The latter being given different names, either DMS or EDME.

Truman hadn’t used any malt extract before the war. My guess is that they adopted it to compensate for the loss of malt made from American grain. This usually contained more enzymes than UK malt. The enzyme-rich malt extract would make up for this. It’s far more common to see the use of malt extract at small breweries rather than at large national concerns like Truman.

Though caramel doesn’t appear in any specific brew, it does pop up in materials totals. Material. So I know it was being use, just not where and in which quantities.

The relative proportions of adjunct and sugar have changed. While before the war both were around 8%, that had changed by 1946. In most cases the percentage of adjuncts had increased considerably, while that of sugar had fallen.

Truman (Burton) adjunct and sugars in 1946
Beer Style OG flaked barley invert K malt extract Total non malt
X Mild 1025.8 14.12% 5.88% 3.53% 23.54%
XX Mild 1028.8 13.70% 6.09% 2.03% 21.81%
No. 7 Mild 1033 13.48% 6.42% 2.57% 22.47%
P2 Pale Ale 1040.7 7.67% 3.41% 1.71% 12.79%
P1 Pale Ale 1047.6 7.67% 3.41% 1.71% 12.79%
P1 Bott Pale Ale 1050.7 4.18% 4.18% 1.39% 9.76%
XXX Strong Ale 1039.6 10.14% 4.22% 1.69% 16.05%
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/354.

Wednesday 26 February 2020

Let's Brew Wednesday - 1868 William Younger XS Export Stock Ale

Even in the late 1860s Younger’s Stock Ales were still powerful beasts, capable of taking down the strongest man or woman.

In line with general trends, there are now foreign hops in addition to those from England. The ones given in the recipe as Strisselspalt are from the Alsace, which at the time was part of France. A couple of years later it was annexed by the new German state. The change in ownership doesn’t appear to have troubled British brewers, who continued to buy hops from the region.

The rate of hopping for all Younger’s Stock Ales had fallen quite a bit since the early 1850’s, unlike the gravities, which had remained the same. The hopping rate per quarter of malt, which was 14-18 lbs in 1851, was down to 6-9lbs in 1868.

As with all Stock Ales, you really need to age it with Brettanomyces for at least six months. Longer, if you’re the patient type. The FG looks about correct for the end of primary fermentation. After proper ageing, it should end up at around 1020º.

1868 William Younger XS Export Stock Ale
pale malt 21.50 lb 100.00%
Strisselspalt 90 min 1.25 oz
Goldings 60 min 2.50 oz
Goldings 40 min 2.50 oz
Saaz 20 min 1.75 oz
Goldings dry hops 0.75 oz
OG 1092
FG 1033
ABV 7.81
Apparent attenuation 64.13%
IBU 73
Mash at 154º F
Sparge at 185º F
Boil time 90 minutes
pitching temp 56º F
Yeast WLP028 Edinburgh Ale

The above is an excerpt from my excellent book on Scottish brewing:

Which is also available in Kindle form:

Tuesday 25 February 2020

Truman (Burton) malts in 1946

That the three Mild Ales all have basically the same recipe shouldn’t be a surprise. They were parti-gyled together. Nothing odd there. XXX, the Strong Ale, was sometimes parti-gyled with the Milds, too. Then other times parti-gyled with P2 Pale Ale. Which is a bit strange, As the recipes of the Mild and Pale Ale parti-gyles were different. The most obvious being the lack of crystal malt in the Pale Ales.

In the case of the Milds, the percentage of malt in the grist is lower than the 85% or so of 1939. Though for the Pale Ales and the Burton Ale, it’s a little higher than pre-war.

In terms of the types of malt used, nothing changed between 1939 and 1946, save for the addition of a tint quantity of black malt. I suspect it was adopted as a replacement, or partial replacement, for caramel.

I.M. Co – at least that’s what I think it says. The handwriting in Truman’s logs is terrible. My guess is that it’s some sort of patented enzymic malt. From where it’s listed in the brewing record, I’m pretty sure it’s not simply another type of pale malt.

Truman (Burton) malts in 1946
Beer Style OG pale malt black malt high dried malt crystal malt I.M. Co. Total malt
X Mild 1025.8 45.90% 0.55% 22.95% 7.06% 76.46%
XX Mild 1028.8 48.70% 0.57% 22.83% 6.09% 78.19%
No. 7 Mild 1033 46.23% 0.48% 23.11% 7.70% 77.53%
P2 Pale Ale 1040.7 70.34% 0.24% 12.79% 3.84% 87.21%
P1 Pale Ale 1047.6 70.34% 0.24% 12.79% 3.84% 87.21%
P1 Bott Pale Ale 1050.7 71.14% 0.26% 14.65% 4.18% 90.24%
XXX Strong Ale 1039.6 63.36% 0.32% 17.74% 2.53% 83.95%
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/354.

Monday 24 February 2020

Truman (Burton) beers in 1946

The war years did, at least, male Truman’s range of beers less baffling. With the funny R, B and S beers gone, it all looked pretty normal. Just Mild Ales, Pale Ales and a Strong Ale.

There are far fewer beers in their range – about half the number that they brewed in 1939. Which isn’t a surprise. The number of beers they brewed at the start of the war was ridiculous.

The obvious striking feature which they all share is the very high degree of attenuation. Over 85% in every case. Which means that even the puny X manages to stumble just over 3% ABV. And the bottling version of the strong Pale Ale isn’t far short of 6% ABV. Heady stuff for the austerity years just after WW II.

Why they brewed continued to brew three Milds of not hugely dissimilar strengths throughout the war is a mystery to me. I would have put money on X being dropped, especially when its OG dropped below 1027º.

P1 and P2, which sold as Burton Bitter and Burton Best Bitter, both fared pretty well over the war years. Though P1 wasn’t brewed in huge quantities. Most batches were just 60-70 barrels, while P1 was brewed 300-400 barrels at a time.

The hopping rates are much lower than at the start of the war: 4 to 4.5 lbs per quarter (336 lbs) of malt as opposed to 6 to 7 lbs per quarter before the war. It’s around 33% on average – far more than the 20% cut imposed by the government in June 1941. Also a good deal less than the UK average of 5.8 lbs per quarter.  The only exception being their flagship Pale Ale, P1 Bott.

Truman (Burton) beers in 1946
Beer Style OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl
X Mild 1025.8 1002.8 3.04 89.25% 4.03 0.40
XX Mild 1028.8 1003.3 3.37 88.46% 4.02 0.44
No. 7 Mild 1033 1003.9 3.85 88.24% 3.96 0.51
P2 Pale Ale 1040.7 1006.1 4.58 85.03% 4.48 0.71
P1 Pale Ale 1047.6 1006.1 5.50 87.21% 4.48 0.83
P1 Bott Pale Ale 1050.7 1007.2 5.75 85.79% 6.96 1.37
XXX Strong Ale 1039.6 1005.5 4.51 86.01% 4.49 0.69
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/354.

Sunday 23 February 2020


Overenthusiasm has its upsides. I'd never have got where I am today without it.

Transcribing yet more tranches of numbers from brewing records this week, I wondered about how many hours I'd spent on such tasks. A fuckload is the simple answer. The long one, I don't really want to think about it.

Take my most recent archive trip. 650 photos in about four hours. Transcribing about half them, another forty. Turning them into recipes - a load more. A couple of weeks out of my life for a few dozen recipes.

Had I known hopw much work this would be, would I have ever started? I'm not sure.

When I started, I was only really interested in Porter and Mild Ale in the 19th century. It didn't look like a never-ending project. Unfortunately, my focus widened as I realised how little I really knew about brewing in the first half of the 20th century.

I suppose that's the definition of obsession. Not being able to let go. Even though I understand that I don't need to know every little detail, I can't help looking. Assembling as much data as I can. I really can't stop.

The information I've put together is amazingly useful. Giving me an amazing overview of UK brewing over the last 200 years. Was it worth the dozen years I've invested in it? I think so.

But then I'm an obsessive.

A result of my obsessive research is the many recipes in my book Let's Brew!

And I've recently created a Kindle version of the book.

Saturday 22 February 2020

Let's Brew - 1941 Truman P1

Yet another Truman beer from WW II. Bit of a giveaway to what I'm working on at the moment.

Happy days if you were lucky enough to find Truman’s Best Burton Bitter. However unlikely that might be.

This batch was just 70 barrels. Sort of. 211 barrels were fermented, but 141 barrels were blended with an understrength P2 wort to get that up to strength. Truman did some weird shit. As they were parti-gyling P1 and P2 anyway, I don’t know why they didn’t just blend the worts up to the strengths they wanted pre-fermentation.

Like all Truman’s other beers, there’s been a big drop in the rate of hopping. Leaving a Pale Ale which, despite its Burton origin, punches like a sickly three-year old when it comes to bitterness. On the other hand, it wasn’t far short of 6% ABV. I think I’d forgive the lack of hops in return for a decent intoxication potential.

Most other brewers dropped their top-level draught Pale Ales during the war. Truman persisted. Perhaps because that’s what their Burton brewery was really for. Producing top-class Pale Ales.

The hops, as in all the other beers were two types of cold-stored English hops from the 1939 crop.

1941 Truman P1
pale malt 9.50 lb 79.76%
high dried malt 1.75 lb 14.69%
malt extract 0.33 lb 2.77%
No. 1 invert sugar 0.33 lb 2.77%
Fuggles 105 mins 0.50 oz
Fuggles 60 mins 0.50 oz
Goldings 30 mins 0.25 oz
Goldings dry hops 0.50 oz
OG 1051.5
FG 1007
ABV 5.89
Apparent attenuation 86.41%
IBU 15
Mash at 148º F
Sparge at 160º F
Boil time 105 minutes
pitching temp 59.5º F
Yeast Wyeast 1028 London Ale (Worthington White Shield)

Friday 21 February 2020

Truman (Burton) hops in 1939

This finishes off my look at Truman's Burton beers at the start of WW II. I hope you've enjoyed it. Because I'll be going through the same exercise for their beers at the end of the war next.

Truman was unusual in using 100% English hops in all its beers. This was possibly influenced by the fact that the brewery had its own hop gardens. More standard was to employ a percentage of foreign hops. In most cases, that would have meant hops from the Pacific coast of the US. Or, in rare cases, Belgian, Czech or even German hops.

Not that, once again, the Stock Ales were different to all the others. Though it is worth bearing in mind that they were brewed in 1940, while all the others were brewed in 1939. It does mean, however, that the Stock Ales, which were brewed early in the year, had all hops from the most recent season. While the others had some from the last harvest, but also from the one before.

Unfortunately, the brewing records give no clue to either where the hops were grown in England nor their variety. Though it’s fair to assume that most would have been either Fuggles, Goldings or something similar.

Truman (Burton) hops in 1939
Beer Style OG hop 1 hop 2
X Mild 1030.2 English 1937 English 1938
X "Dark" Mild 1028.5 English 1937 English 1938
X "Light" Mild 1030.2 English 1937 English 1938
XX Mild 1035.5 English 1937 English 1938
XX "Dark" Mild 1033.8 English 1937 English 1938
XX "Light" Mild 1035.5 English 1937 English 1938
No. 7 Mild 1041.3 English 1937 English 1938
Pale1 Pale Ale 1053.5 English 1937 English 1938
Pale1 B Pale Ale 1053.5 English 1937 English 1938
Pale2 Pale Ale 1047.4 English 1937 English 1938
XXX Strong Ale 1048.2 English 1937 English 1938
B3 Ale 1056 English 1937 English 1938
R4 Ale 1052.9 English 1937 English 1938
Stock 1 Stock Ale 1105.3 English 1939
Stock 2 Stock Ale 1088.6 English 1939
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/339.

Thursday 20 February 2020

Truman (Burton) adjuncts and sugars in 1939

Truman’s malt percentage was a good bit higher than the average. In 1939 that was was 78.35% malt, 5.9% unmalted grains and 15.75% sugar.  As a consequence of the high amount of malt, that of other fermentable materials was inevitably lower.

Though it was slightly more complicated. The percentage of unmalted adjuncts was higher than the average, but that of sugar considerably lower. To be honest, I was surprised that the average for adjuncts was as low as 5.9%. Closer to 10% is what I’ve mostly seen in brewing records.

But there is an explanation for this. While pretty much every brewer used sugar, not everyone used adjuncts. Yes, they were common, but there were some large breweries – such as Whitbread – which used none. During the war all brewers were forced to adopt adjuncts and as a consequence for the final years of the war adjunct usage increased to around 10%. While at the same time sugar usage fell to around 10%.

While it wasn’t uncommon for brewers to employ three of four types of sugar, Truman only used one. Plus caramel occasionally.  It’s a bit tricky knowing exactly where the caramel was used.  I can see from materials totals in the logs that they used more than is listed. I assume this was caramel added at racking time for colour adjustment.

It’s hard to tell if all their beers included the same type of invert, as the description of it is pretty vague. In the recipes which follow I’ve guessed at different numbered inverts. Who knows if my guesses are correct or not.

It’s interesting that the two strong Stock Ales contain no adjunct and a smaller percentage of sugar than most of the others.

Truman (Burton) adjuncts and sugars in 1939
Beer Style OG flaked maize invert sugar caramel total sugar
X Mild 1030.2 7.38% 9.02% 9.02%
X "Dark" Mild 1028.5 5.26% 8.19% 2.34% 10.53%
X "Light" Mild 1030.2 8.26% 9.17% 9.17%
XX Mild 1035.5 7.38% 9.02% 9.02%
XX "Dark" Mild 1033.8 5.26% 8.19% 2.34% 10.53%
XX "Light" Mild 1035.5 8.26% 9.17% 9.17%
No. 7 Mild 1041.3 7.26% 8.06% 8.06%
Pale1 Pale Ale 1053.5 7.96% 4.42% 4.42%
Pale1 B Pale Ale 1053.5 7.96% 4.42% 4.42%
Pale2 Pale Ale 1047.4 9.18% 5.10% 5.10%
XXX Strong Ale 1048.2 7.38% 9.02% 9.02%
B3 Ale 1056 9.18% 5.10% 5.10%
R4 Ale 1052.9 9.18% 5.10% 5.10%
Stock 1 Stock Ale 1105.3 4.65% 4.65%
Stock 2 Stock Ale 1088.6 4.65% 4.65%
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/339.

Wednesday 19 February 2020

Let's Brew Wednesday - 1942 Barclay Perkins X

Half way through the war, things weren’t looking great for X. The gravity is down 4.5º on the previous year.

Lots has also been happening with the recipe. It’s a great example of the effect of wartime shortages on beer grists. There’s a bit of everything: pale malt, lager malt, light amber malt, torrefied barley, flaked barley, crystal malt and sugar.

Obviously, a recipe as weird and complicated as this wasn’t deliberately developed. They were using whatever fermentable material they could get their hands on. The overall result, however, leaves the adjunct percentage around the same as in 1940. There’s considerably more sugar than in 1941 – about double the amount.

The primings – which added about 2º to the effective OG – would also have darkened the colour. As sold, X was 20 – 25 SRM. The paler version, which was around the colour as brewed, i.e. as indicated in the recipe below, had been discontinued the previous year.

Three types of Mid-Kent hops from the 1940 and 1941 seasons were used, the former having been kept in a cold store.

1942 Barclay Perkins X
mild malt 3.25 lb 51.59%
lager malt 0.75 lb 11.90%
crystal malt 60 L 0.25 lb 3.97%
amber malt 0.50 lb 7.94%
flaked barley 0.50 lb 7.94%
torrefied barley 0.25 lb 3.97%
No. 3 invert sugar 0.75 lb 11.90%
caramel 1000 SRM 0.05 lb 0.79%
Fuggles 105 mins 0.50 oz
Fuggles 60 mins 0.50 oz
Fuggles 30 mins 0.25 oz
OG 1029.5
FG 1006
ABV 3.11
Apparent attenuation 79.66%
IBU 18
SRM 12
Mash at 144º F
After underlet 150º F
Sparge at 165º F
Boil time 105 minutes
pitching temp 61º F
Yeast Wyeast 1099 Whitbread ale

Tuesday 18 February 2020

Dextrinous Beer.

Towards the end of the 19th century, UK brewers became a little obsessed with Lager. And the ways in which it differed from UK-brewed beer.

Some could see the advantages of a Lager-like beverage, but few were keen to put their money where their mouth was and build a proper bottom-fermenting brewery. Though, having seen what happened to most of those earlier pioneers who did invest in a Lager brewery, I can understand their reluctance. Ther ewere some spectacular bankruptcies.

"Dextrinous Beer.
ONE of the principal differences between English and Continental or lager beers, is the much smaller percentage of dextrine in the former. Independently of the system of rapid fermentation at comparatively high temperatures which is adopted in this country, and which produces a highly-attenuated and therefore strongly alcoholic beer, our systems of malting and mashing tend towards the production of highly saccharine and therefore readily fermentable worts, and the resulting beers possess a comparative thinness of flavour when the amount of malt that has been used in their production is taken into consideration. Lager beer brewers use malt which has been germinated to only a moderate extent, and by their methods of mashing they check and partially destroy the action of the diastase, so that the percentage of dextrine to maltose in their completed beers is, on the average, as three to one, whilst in English-brewed beers this ratio is, on the average, only from 1 to 1.5 to 1. As dextrine undoubtedly gives fullness of flavour to beer, lager beer is very much "fuller" and "rounder" to the palate than our English-brewed beer of the same original gravity. The "high" and "low" systems of fermentation have something to do with this, but in the main it is due to the lager beer brewer producing a very dextrinous wort. Our English system of mashing tends to convert much of the dextrine into maltose, and thus an easily attenuated wort is produced."
Holmes' Brewing Trade Gazette - Sunday 01 July 1883, page 12.
I doubt anyone today would call late 19th-century English beer thin. One of the reasons Lagers tasted fuller is that the rate of attenuation back then was shit. Few Lager managed better than 65% apparent attenuation.  Considerably worse than most English beers.

Weird that they should be worried by the fact that UK malt and UK mashing techniques were in reality so much better than on the Continent.

It seems that the Free Mash Tun Act gave brewers a chance to recreate something Lager-like, without the need for all that fiddly decoction mashing.
"When malt was the only material allowed to be used in the mash-tun, it was very difficult for the English brewer to produce a highly dextrinous wort:- Malt in itself is so rich in diastase, that nearly all its starch is rapidly converted into maltose when it is mashed with water, under the conditions which usually obtain in an English brewery; but now that the use of raw grain is permitted, there is no reason why brewers should not increase tha dextrine ratio. By using mixed grists, carefully compounded, so as to contain only sufficient diastase to convert a portion of the starch into maltose, and using some unmalted grain which has been submitted to a process by which its starch is largely converted into dextrine, it seems possible and not very difficult for English brewers, even when still following their well-established system of brewing, to produce a highly dextrinous beer. Such a beer would commend itself to the palate of many beer drinkers en account of its excessive "fulness," and besides would possess the advantage of retaining a frothy head when poured out, no slight recommendation, for a beer drinker's eye has to be pleased as his palate. A moderately alcoholic beer, prepared and fermented according to the systems usually adopted in this country, but containing about equal proportions of maltose and dextrine, and of low original gravity, would probably meet the requirements of the modified taste of English beer drinkers, and would check the rapidly increasing demand for foreign-brewed lager beer."
Holmes' Brewing Trade Gazette - Sunday 01 July 1883, page 12.
Leaving just enough enzymes to partially convert the starch in the mash seems dead risky to me. You'd need to be very cofident of knowing the precise diastatic power of your malt. If you overestimated it, the result would be a shit wort. Underestimate it, and you'd just get a standard English wort.

It's worth pointing out that beer imports were minimal at the time.

17,850 barrels of beer were imported into the UK. Out of a total consumption of 30,341,199 barrels.* That's just 0.06%. So imports were scarcely on the point of driving UK brewers out of business. Though we can be pretty certain that almost all of those imports were Lager of some description. There was no point in importing top-fermenting beer.

* Brewers' Almanack 1928, pages 109 and 115.

Monday 17 February 2020

Truman (Burton) malts in 1939

There wasn’t a great deal of variation in Truman’s recipes. The only real difference being that the Mild Ales contained some crystal malt.

The percentage of malt was pretty high in all the beers, ranging from 85% to 95% of the grist. Unsurprisingly, it was the two strongest and most expensive beers, Stock 1 and Stock 2, which contained the highest percentage.

The pale malt, as was standard. Consisted of several different types. Usually two English and one Californian, with the latter around 25% of the pale malt.

Less usual is the presence of two further types of base malt: high-dried malt and I.M Co. I believe the latter was some sort of enzymic malt. High-dried is a tricky one. Evidently Simpson’s Imperial malt is the closest modern equivalent.

The Mild Ales and the Burton Ale, all contained 5-7% crystal malt. Which is pretty much what you would expect. The Pale and Stock Ales included none at all. I keep banging on about this, but crystal malt in Pale Ales only really became common after WW II.

Truman (Burton) malts in 1939
Beer Style OG pale malt crystal malt high dried malt I.M. Co. total malt
X Mild 1030.2 54.10% 4.92% 22.13% 2.46% 83.61%
X "Dark" Mild 1028.5 52.63% 7.02% 21.05% 3.51% 84.21%
X "Light" Mild 1030.2 52.29% 5.50% 22.02% 2.75% 82.57%
XX Mild 1035.5 54.10% 4.92% 22.13% 2.46% 83.61%
XX "Dark" Mild 1033.8 52.63% 7.02% 21.05% 3.51% 84.21%
XX "Light" Mild 1035.5 52.29% 5.50% 22.02% 2.75% 82.57%
No. 7 Mild 1041.3 55.65% 4.84% 21.77% 2.42% 84.68%
Pale1 Pale Ale 1053.5 71.68% 13.27% 2.65% 87.61%
Pale1 B Pale Ale 1053.5 71.68% 13.27% 2.65% 87.61%
Pale2 Pale Ale 1047.4 67.35% 15.31% 3.06% 85.71%
XXX Strong Ale 1048.2 54.10% 4.92% 22.13% 2.46% 83.61%
B3 Ale 1056 67.35% 15.31% 3.06% 85.71%
R4 Ale 1052.9 67.35% 15.31% 3.06% 85.71%
Stock 1 Stock Ale 1105.3 72.09% 23.26% 95.35%
Stock 2 Stock Ale 1088.6 72.09% 23.26% 95.35%
Truman brewing record held at the London Metropolitan Archives, document number B/THB/C/339.