I’m amazed that they had saved up enough Californian malt to still have some in 1943. It hadn’t featured in any of their other beers – unless they were parti-gyled with P1 Bott. – for several years. Sure enough, this is also the only brew without malt extract. I think it’s case proved on that point.
Also, in contrast to everything else Truman brewed at this point, there are no flaked oats. Special, indeed, to be brewed without any adjunct so far into the war.
The special treatment extended to the hops. Two types of English hops, all from the most recent season. And none of the “OP” hop extract, or whatever it was.
The hopping rate has increased, too, from 5.25 lbs per quarter (336 lbs) of malt to almost 6 lbs. Which is still below what you’d expect for a top-class Burton Pale Ale.
|1943 Truman P1 Bott.|
|pale malt||8.75 lb||75.95%|
|high dried malt||2.25 lb||19.53%|
|black malt||0.02 lb||0.17%|
|No. 1 invert sugar||0.50 lb||4.34%|
|Fuggles 90 mins||0.75 oz|
|Fuggles 60 mins||0.75 oz|
|Goldings 30 mins||0.50 oz|
|Goldings dry hops||0.50 oz|
|Mash at||150º F|
|Sparge at||160º F|
|Boil time||90 minutes|
|pitching temp||59.5º F|
|Yeast||Wyeast 1028 London Ale (Worthington White Shield)|