It was clearly still a very popular type of beer in the capital. Truman was still calling it Runner, despite the Keeping version not having been brewed for a couple of decades. This particular batch was of 656 barrels. A decent amount of beer in anyone’s book. Enough for it to be brewed single-gyle.
Despite this, the grist is near-identical to that of the parti-gyled Stouts. There’s a little less base malt and a little more brown malt and No. 3 invert, but nothing of real significance. It remained a decent strength, with an OG of 1058º and over 5% ABV. In contrast to the feeble versions brewed after WW I.
There were four different copper hops: Kent from the 1889 harvest, Burgundy from 1889, Bavarian from 1889 and illegible from 1889.
| 1890 Truman Porter | ||
| pale malt | 8.25 lb | 67.35% |
| brown malt | 1.25 lb | 10.20% |
| black malt | 0.75 lb | 6.12% |
| No. 3 invert sugar | 2.00 lb | 16.33% |
| Fuggles 120 mins | 2.00 oz | |
| Fuggles 60 mins | 1.50 oz | |
| Hallertau 30 mins | 2.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1058 | |
| FG | 1016 | |
| ABV | 5.56 | |
| Apparent attenuation | 72.41% | |
| IBU | 69 | |
| SRM | 32 | |
| Mash at | 157º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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2 comments:
When do the numbered invert sugars start to turn up in brewing records?
Anonymous,
the earliest I found after a quick search was 1887. But 19th-century brewing records were often very vague about the type of sugar. The numbered inverts were almost certainly in use before 1887.
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