Let's Brew Wednesday - 1901 Truman (Burton) P2 R

We’re now at Truman’s middle-strength Pale Ale. With a gravity just shy of 1060º. Though note that this is also a Runner.

Interestingly, unlike LP3 R, this isn’t all malt. Including a small quantity of sugar. Why is that? I could say that it’s to keep the colour and body light. Which was the usual reason for sugar in posh Pale Ales. Except, there’s too little sugar for it to have much impact in that respect. And there are other brews of P2 R without sugar.

The hops are the same as in the weaker Pale Ale: three types of English hops and one of Pacifics. All were from the 1899 season.

No ageing for this, of course. Just a couple of weeks of conditioning before serving. 

1901 Truman (Burton) P2 R
pale malt	13.00 lb	97.52%
No. 1 sugar	0.33 lb	2.48%
Fuggles 150 mins	2.00 oz
Cluster 150 mins	0.50 oz
Fuggles 60 mins	2.50 oz
Goldings 30 mins	2.50 oz
Goldings dry hops	0.75 oz
OG	1059
FG	1015
ABV	5.82
Apparent attenuation	74.58%
IBU	93
SRM	5
Mash at	154º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	58.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1901 Truman (Burton) LP3 R

With the Burton Ales out of the way, we can move onto the Burton Pale Ales. With P3 being the weakest of the bunch. Weaker than most of Truman’s Mild Ales.

In terms of strength, it falls between a Light Bitter, like AK, and a full-strength Pale Ale. You could call it a sort of Victorian Ordinary Bitter.

The recipe is even simpler than for the Mild Ales. Just pale malt. Though there are the four different types of it you find in all their beers. You know the deal: two from English barley, two from Californian.

At around 13.5 lbs per quarter (336 lbs) of malt, the hopping rate is pretty high. Though lower than that of Truman’s stronger Pale Ales. It still results in a very high degree of bitterness, which comes out to (calculated) 77.5 IBU. Even today, that would count as pretty bitter.

Three types of English hops, as well as a small quantity described as “Pacifics” were employed in the copper. All were from the 1899 harvest.

The “R” suffix tells us that this was a beer sold young. To be consumed no more than a couple of weeks after racking. 

1901 Truman (Burton) LP3 R
pale malt	12.25 lb	100.00%
Fuggles 150 mins	1.50 oz
Cluster 150 mins	0.50 oz
Fuggles 60 mins	2.00 oz
Goldings 30 mins	2.00 oz
Goldings dry hops	0.50 oz
OG	1053
FG	1015
ABV	5.03
Apparent attenuation	71.70%
IBU	77.5
SRM	5
Mash at	153º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	58.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew Wednesday - 1901 Truman (Burton) No. L5 R

Now we start getting into confusing territory. As No. 5 has both Runner and Stock versions. Which means that it’s possible that the two were blended at some point. But it’s also possible that the Runner was sold straight in its mild form.

Any guesses what the recipe is? Yes, it’s a mix of four pale malts and an unknown type of sugar. Exactly the same as all the Mild Ales. With the one difference that the proportion of sugar is slightly higher.

Slightly different hops this time. Three English types all from the 1899 season. Along with a tiny amount of Hallertau from 1900.

No ageing for this beer. Though it may well have been blended with an aged beer. 

1901 Truman (Burton) No. L5 R
pale malt	15.75 lb	95.45%
No. 2 sugar	0.75 lb	4.55%
Fuggles 150 mins	2.00 oz
Fuggles 60 mins	2.00 oz
Fuggles 30 mins	1.875 oz
Hallertau 30 mins	0.125 oz
OG	1074
FG	1020.5
ABV	7.08
Apparent attenuation	72.30%
IBU	63
SRM	7
Mash at	151º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	56º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1901 Truman (Burton) No. 6 R

You may be wondering why Truman brewed quite so many Mild Ales in Burton. As they are very similar beers and aren’t all that different in strength. Maybe they were just mirroring what Bass did.

The recipe is the same as all the other Mild Ales so far. A mix of pale malt from English and Californian barley. Along with a sugar of unspecified type. It is, in fact, identical to the Ale recipe as the two were parti-gyled together.

Er, um, what more can I say?  The hops. Two English types from 1899 and one from 1900. Just like in most of the other Mild Ales.

As a Mild, this was definitely not aged. And drunk within a week or two. 

1901 Truman (Burton) No. 6 R
pale malt	14.75 lb	96.72%
No. 2 sugar	0.50 lb	3.28%
Fuggles 150 mins	1.75 oz
Fuggles 60 mins	1.75 oz
Fuggles 30 mins	1.75 oz
OG	1067
FG	1021
ABV	6.09
Apparent attenuation	68.66%
IBU	57
SRM	6.5
Mash at	150º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	58.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew Wednesday - 1901 Truman (Burton) No. 7 R

Truman was still brewing a large range of Mild Ales in 1901. I’ve always wondered where these beers were sold. Because I’m pretty sure that they weren’t available in Truman’s London pubs. Were they sold in the free trade or in their tied houses in the Midlands?

There’s nothing very exciting about the recipe. It’s just base pale malt and an unspecified type of sugar. Though there were four types of pale malt, two made from English barley and two from Californian. The latter making up around a quarter of the total.

All the hops were English. Two from the 1899 harvest and one from 1900. With around 80% from the earlier year.

The “R” suffix tells you that this beer received no ageing. It would have been consumed within a couple of weeks of racking. 

1901 Truman (Burton) No. 7 R
pale malt	13.50 lb	96.43%
No. 2 sugar	0.50 lb	3.57%
Fuggles 150 mins	1.50 oz
Fuggles 60 mins	1.50 oz
Fuggles 30 mins	1.50 oz
OG	1062
FG	1018
ABV	5.82
Apparent attenuation	70.97%
IBU	51
SRM	6.5
Mash at	150º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	58.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1901 Truman (Burton) No. 8K

I was mistaken about Ale being Truman’s weakest Mild. Because this version of No. 8, is weaker.  While in 1883 No. 8 was a little stronger. Not sure what’s gone on there.

There’s not much difference from the Ale recipe. Just less sugar – only around half the amount. Once again, there were four types of pale malt, two made from English barley and two from American. Though the latter only made up a little less than a quarter of the total.

The hopping was a little heavier than for the Ale. Once more there were three types of English, in this case all from the 1899 harvest. There was also a small quantity of Pacific hops, also from 1899.

Don’t be fooled by the K in the name. This wasn’t a beer for ageing.
 

1901 Truman (Burton) No. 8K
pale malt	10.25 lb	98.20%
No. 2 sugar	0.1875 lb	1.80%
Fuggles 150 mins	1.25 oz
Cluster 150 mins	0.33 oz
Fuggles 60 mins	1.25 oz
Fuggles 30 mins	1.25 oz
OG	1046
FG	1013
ABV	4.37
Apparent attenuation	71.74%
IBU	54
SRM	5
Mash at	154º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	59º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew Wednesday - 1901 Truman (Burton) Ale

As we enter a new century, what has happened to Truman’s weakest Mild Ale? Well, surprisingly, it has the same gravity as in 1883. But there have been some changes.

The grist has become a little more complicated with the addition of a little sugar.  I’ve no idea what type of sugar, as there’s no indication of any kind in the brewing record. I’ve just guessed No. 2 invert. There were four types of base malt, two made from English barley and two from Californian. With the latter making up around a quarter of the total.

The hopping is way heavier than in 1883. Which is pretty obvious when you look at the calculated IBUs. The hops themselves were all English, one from the 1900 harvest and the other two from 1899.

As this was the weakest Truman’s Mild Ale, there’s no way this got any older than a couple of weeks before being drunk. 

1901 Truman (Burton) Ale
pale malt	11.25 lb	97.15%
No. 2 sugar	0.33 lb	2.85%
Fuggles 150 mins	1.25 oz
Fuggles 60 mins	1.25 oz
Fuggles 30 mins	1.25 oz
OG	1051
FG	1012
ABV	5.16
Apparent attenuation	76.47%
IBU	45
SRM	5.5
Mash at	150º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	59.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1887 Truman (Burton) Light Bitter

Sometime between 1883 and 1887, Truman introduced a new type of Pale Ale, called LB. One which was quite different from their existing beers. I’m assuming it stood for Light Bitter. What else could it be?

What makes it different? Once again, it’s the hopping. Which is far lower than in the other Pale Ales. Just 5.25 lbs per quarter (336 lbs) of malt. Compared to between 14.5 lbs and 20 lbs. Quite a big difference, then. Though its gravity is a little higher than that of P2.

The grist isn’t the same, either. As there’s some sugar as well as the pale malt. Not sure exactly what sort of sugar, as there’s no description in the brewing record. I’ve guessed No. 1 invert. Not exactly a daring guess.

Three types of hops: Californian and Kent from the 1885 harvest and Worcester from 1886. Just not all that many of them. Though it still comes out 42 (Calculated) IBU.

As a Light Bitter, this would have had no ageing. It would have been drunk within a couple of weeks of racking.

1887 Truman (Burton) Light Bitter
pale malt	12.75 lb	91.07%
No. 1 invert sugar	1.25 lb	8.93%
Cluster 180 mins	1.00 oz
Fuggles 60 mins	1.00 oz
Goldings 30 mins	1.00 oz
Goldings dry hops	0.50 oz
OG	1064
FG	1019
ABV	5.95
Apparent attenuation	70.31%
IBU	42
SRM	6.5
Mash at	150º F
Sparge at	170º F
Boil time	180 minutes
pitching temp	58º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

Let's Brew Wednesday - 1883 Truman (Burton) P1 Export

Am I Done yet with Truman Pale Ales? We'll see. Top of the range coming up..

Here, we have a top-class Burton Pale Ale, which 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 Trumans 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)

 

 

 

Let's Brew - 1887 Truman (Burton) P2 Export B

Another variant of P2 is this export bottling version. Meant for, er, bottling and export. It’s not complicated. There was also a straight P2 B. But that was pretty much identical to P2 Stock.

Whereas the export version is considerably more heavily hopped than even P2 Stock. At over 20 lbs per quarter (336 lbs) of malt, it’s in IPA territory. Very heavy, even for the 19th century. All fresh hops, from the 1886 harvest. Two thirds from Kent, one third from Worcester. Top-quality stuff.

Not much to say about the grist. Which was, again, 100% of a single type of pale malt.

Now for the tricky bit. How long was this aged? Quite a long time. My guess is 12 months in wood then another six months in bottle. 

1887 Truman (Burton) P2 Export B
pale malt	14.00 lb	100.00%
Fuggles 180 mins	3.50 oz
Fuggles 60 mins	3.50 oz
Goldings 30 mins	3.50 oz
Goldings dry hops	1.50 oz
OG	1060
FG	1013
ABV	6.22
Apparent attenuation	78.33%
IBU	126
SRM	5
Mash at	151º F
Sparge at	170º F
Boil time	180 minutes
pitching temp	58º F
Yeast	WLP013 London Ale (Worthington White Shield)

Let's Brew Wednesday - 1883 Truman (Burton) P2 Stock

As promised, here’s the Stock version of P2. Did I promise it? I certainly forgot about it. How different is it from the Runner? Well, not that much.

As you’ve probably guessed, the difference is all in the hopping. For a start, the quantity. Which is 16.5 lbs per quarter (336 lbs) of malt compared 12 lbs for the Runner. Exactly what you would expect. The Stock version is more heavily hopped to preserve it during maturation.

The types of hops also differ. There are four types, rather than three. And only one is English, the others being American, Bavarian and Bohemian Saaz. None of which, sadly, have a vintage listed.

The grist remains just a single type of base pale malt. Not much room for discussion there.

This one would have been aged for at least 12 months, possibly more, in trade casks. I’ve reduced the FG from the racking gravity to take into account the secondary fermentation in the cask. 

1883 Truman (Burton) P2 Stock
pale malt	14.50 lb	100.00%
Cluster 180 mins	2.25 oz
Hallertau 90 mins	2.25 oz
Saaz 60 mins	2.25 oz
Goldings 30 mins	2.25 oz
Goldings dry hops	1.50 oz
OG	1062
FG	1013
ABV	6.48
Apparent attenuation	79.03%
IBU	123
SRM	5
Mash at	152º F
Sparge at	170º F
Boil time	180 minutes
pitching temp	58º F
Yeast	WLP013 London Ale (Worthington White Shield)

Let's Brew - 1883 Truman (Burton) P1 Stock

Unsurprisingly, top of the Pale Ale tree is P1. In this case, a stock version. Despite not officially being named so, it’s a classic Burton IPA.

It’s generally pretty similar to P2 Stock. Just a little bit stronger. Though the hopping is quite different. Being just a single type of English hops. Or, at least, I think they’re English. In the log the description is an indecipherable squiggle. One thing I do know for certain is that they were from the 1882 harvest.

Not much to say about the grist. Which is all a single type of pale malt. Making this a SMASH beer. How modern.

Obviously, this beer underwent ageing. At least twelve months in trade casks. Possibly even more. Which is why I’ve reduced the FG from the racking gravity of 1022º. 

1883 Truman (Burton) P1 Stock
pale malt	15.50 lb	100.00%
Fuggles 180 mins	3.25 oz
Fuggles 60 mins	3.25 oz
Fuggles 30 mins	3.25 oz
Goldings dry hops	1.50 oz
OG	1067
FG	1014
ABV	7.01
Apparent attenuation	79.10%
IBU	109
SRM	5.5
Mash at	150º F
Sparge at	165º F
Boil time	180 minutes
pitching temp	56º F
Yeast	WLP013 London Ale (Worthington White Shield)

Let's Brew Wednesday - 1883 Truman (Burton) PA 2

Next up, strength-wise, is PA 2. The running version. We’ll be seeing the stock version in a minute.

There’s not much to say about the recipe. Not just because there are very few ingredients. But, also, because it was parti-gyled with the Pale Ale above. You can read my comments on the ingredients in that recipe.

What more can I say? It’s very similar to Pale Ale, except that there’s a little more of everything in it. Malt, copper hops and dry hops.

As with Pale Ale, it would not have undergone any lengthy ageing. No more than three months, in trade casks.
 

1883 Truman (Burton) PA 2
pale malt	14.50 lb	100.00%
Fuggles 180 mins	2.25 oz
Fuggles 60 mins	2.25 oz
Goldings 30 mins	2.25 oz
Goldings dry hops	1.25 oz
OG	1062
FG	1017.5
ABV	5.89
Apparent attenuation	71.77%
IBU	80
SRM	5
Mash at	150º F
Sparge at	170º F
Boil time	180 minutes
pitching temp	58º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1883 Truman (Burton) Pale Ale

A Truman's Light Ale label.

Time to get on with the Pale Ales. Starting, being logical with the weakest, Pale Ale. And one which I think we can all agree is not an IPA. Which won’t be as easy to determine as we move up the strength range.

Speaking of strength, it’s more than decent, by modern standards. Especially, when you consider that it’s the weakest of the bunch.

The simplest grist: 100% pale malt. That pretty much ends the discussion.

More to talk about with the hops. Three types, which all seem to be English. One of which seems to be described as “Truman”. From the brewery’s own hop gardens.

Was this aged? I don’t think so. Or not for long. Three months at most.

1883 Truman (Burton) Pale Ale
pale malt	13.50 lb	100.00%
Fuggles 180 mins	2.00 oz
Fuggles 60 mins	2.00 oz
Goldings 30 mins	2.00 oz
Goldings dry hops	1.00 oz
OG	1058
FG	1016.5
ABV	5.49
Apparent attenuation	71.55%
IBU	73
SRM	5
Mash at	150º F
Sparge at	170º F
Boil time	180 minutes
pitching temp	58º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

Let's Brew Wednesday - 1887 Truman (Burton) No. 3 Stock

A Truman's No. 1 Burton Barley Wine label.

I’m afraid that this is where we end with the numbered Burton Ales. Not because Nos. 1 and 2 didn’t exist. It’s just that I don’t have any log photos for them. Just bad luck, I guess. And the fact that such strong beers wouldn’t have been brewed very often.

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)