Let's Brew - 1914 Truman (Burton) Ale

I'm getting close to finishing the recipes for my book "Free!". This is number 438. I just have a couple of breweries to finish off. Breweries from which I have loads of records: Whitbread, William Younger and Truman. In particular, beers from Truman's Burton brewery right at the end of the period the book covers.

The effect of tax increases in the early 1900s are clearly evident in the greatly reduced gravity of Ale. Down from 1051º to 1042º.

Lots of changes to the recipe, too. With the addition of high-dried malt and flaked maize. For the former, I’ve substituted Munich malt. Which I think is the closest modern equivalent. Unless you can get hold of Simpson’s imperial. Flaked maize was added to the recipes of all their Burton beers. A money-saving measure? Possibly.

Three types of English hops, all from the 1913 harvest and all cold stored. Plus Pacific hops from 1912. 

1914 Truman (Burton) Ale
pale malt	6.75 lb	71.05%
Munich malt 20 L	1.50 lb	15.79%
flaked maize	0.75 lb	7.89%
No. 2 sugar	0.50 lb	5.26%
Cluster 90 mins	0.50 oz
Fuggles 90 mins	0.25 oz
Fuggles 60 mins	0.75 oz
Fuggles 30 mins	0.75 oz
OG	1042
FG	1009
ABV	4.37
Apparent attenuation	78.57%
IBU	32
SRM	7
Mash at	150º F
Sparge at	170º F
Boil time	90 minutes
pitching temp	58º F
Yeast	WLP013 London Ale (Worthington White Shield)