It wasn't around for very long, being dropped sometime between 1881 and 1885.
This batch was the junior partner of a parti-gyle with the X Ale above. With 120 barrels of 40/- Ale being paired with 590 barrels of X Ale. Where was it sold? Possibly in London. Brewers in the capital sometimes made stronger versions of beer for the local market. Though these usually included an “L” in the brewhouse name.
Not much else to say, as all the recipe details I’ve already discussed in the X Ale text.
1881 Truman 40/- Ale | ||
pale malt | 9.50 lb | 73.08% |
No. 2 invert sugar | 3.50 lb | 26.92% |
Cluster 120 mins | 2.50 oz | |
Hallertau 30 mins | 2.50 oz | |
OG | 1068 | |
FG | 1022 | |
ABV | 6.09 | |
Apparent attenuation | 67.65% | |
IBU | 69 | |
SRM | 13 | |
Mash at | 150º F | |
Sparge at | 170º F | |
Boil time | 120 minutes | |
pitching temp | 61º F | |
Yeast | Wyeast 1099 Whitbread Ale |
1 comment:
Beer making used to be so simple: decent amount of malt, add sugar, hops. No need to dick about.
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