A top-class Burton Pale Ale, it was directly competing with the Likes of Bass Pale Ale and Allsopp IPA. Though Truman, as Bass, didn’t specifically call it a Pale Ale. Don’t blame me for past brewers’ inconsistencies.
Slimmed down well describes the grist, which is nothing more than a single type of pale malt. I can’t tell you anything more about it as the description is a mere scribble. The handwriting of the brewers in Truman's Burton brewery was appalling. At least they wrote the numbers fairly clearly.
Thankfully, the Burton brewery didn’t use any weird codes when recording mashing details. Unlike at the London plant. Two mashes 153º and 158º F, followed by a sparge. For which they couldn’t be arsed to record the temperature of the water.
I’m a bit surprised that the (calculated) bitterness didn’t work out higher. It’s still a hefty amount of four different types of hops: Bavarian, American, Bohemian and something that looks like Vacha. It’s hard to tell with the terrible wring. I’m just glad the other three are legible. I guessed it was another Bohemian hop.
The bitterness would have had plenty of time to fade, with 12 months or so in trade casks before setting off for distant shores. As a Stock Pale Ale, Brettanomyces would have been its maturation chum.
| 1883 Truman (Burton) P1 Export | ||
| pale malt | 16.00 lb | 100.00% |
| Cluster 180 mins | 2.50 oz | |
| Hallertau 90 mins | 2.50 oz | |
| Saaz 60 mins | 2.50 oz | |
| Saaz 30 mins | 2.50 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1069 | |
| FG | 1008 | |
| ABV | 8.07 | |
| Apparent attenuation | 88.41% | |
| IBU | 123 | |
| SRM | 5.5 | |
| Mash at | 153º F | |
| Sparge at | 165º F | |
| Boil time | 180 minutes | |
| pitching temp | 54º F | |
| Yeast | WLP013 London Ale (Worthington White Shield) | |
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