Next up in strength is the first of the numbered Burton Ales, 8. Which is only a little stronger than the simple Ale. There is a big difference between the two, which we’ll get to later.
There’s a little more complexity to the grist. Just a little bit. In addition to base malt, there’s some sugar. An unspecified type of sugar. I’ve plumped for No. 2 invert. But it could be something completely different. I’ve no way of knowing.
Same hops as in the Ale: Bavarian from the 1875 harvest and undated illegible. Though I’m not 100% sure about the latter. The hopping rate, however, is more than double, at 5.75 lbs per quarter (336 lbs) of malt.
| 1883 Truman (Burton) No. 8 Ale | ||
| pale malt | 11.25 lb | 93.75% |
| no. 2 sugar | 0.75 lb | 6.25% |
| Fuggles 180 mins | 1.00 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Hallertau 30 mins | 0.75 oz | |
| OG | 1054 | |
| FG | 1015 | |
| ABV | 5.16 | |
| Apparent attenuation | 72.22% | |
| IBU | 31 | |
| SRM | 5.5 | |
| Mash at | 151º F | |
| Sparge at | 160º F | |
| Boil time | 180 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP013 London Ale (Worthington White Shield) | |
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