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| A Truman's No. 1 Burton Barley Wine label. |
No surprises in the grist. Other than that there’s sugar in a Stock Ale, for once. Making up around 8% of the total. All the rest is base pale malt. As you would expect.
Just one type of Worcester hops from the 1886 harvest. But rather a lot of them: 11.5 lbs per quarter (336 LBS) of malt. That heavy hopping is reflected in the bitterness of 101 IBU (calculated).
Though that bitterness would have mellowed by the time this beer was drunk. As it would have been aged for probably 18 to 24 months. After which it was likely blended with a Runner.
| 1887 Truman (Burton) No. 3 Stock | ||
| pale malt | 18.25 lb | 91.25% |
| No. 2 invert sugar | 1.75 lb | 8.75% |
| Fuggles 180 mins | 3.50 oz | |
| Fuggles 60 mins | 3.50 oz | |
| Fuggles 30 mins | 3.50 oz | |
| OG | 1092 | |
| FG | 1024 | |
| ABV | 9.00 | |
| Apparent attenuation | 73.91% | |
| IBU | 101 | |
| SRM | 10 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 180 minutes | |
| pitching temp | 54º F | |
| Yeast | WLP013 London Ale (Worthington White Shield) | |
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4 comments:
Do you have any info on the 1 and 2 otherwise Ron? Would be interesting to know a bit about them to finish off the series, even without a recipe.
A No. 1 recipe will appear for a slightly later period.
Interesting strength for a barley wine.
I presume that stock pale ales were the same when it came to bitterness decreasing by the time they were drunk.
Oscar
Great stuff, thanks Ron! Keep it up!
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