As I discussed in a couple of posts, heavily informed by Martyn and Ron, Burton was a style that went through many changes between the 1820s and its eventual demise in the 1960s. For some, the apogee of Burton Ale came in the late 19th Century when it was a pale beer with a healthy dose of hops.
In the end, the poll result wasn't even close. The winner was the beer I described as '1870s English, from Burton', which in the real world was a beer by Truman called No. 4. If you know your beer history you will know that Truman was a brewery from the East End of London, they occupied the Black Eagle Brewery near Brick Lane in the Spitalfields area, and were renowned for their porter. In 1873 they purchased the Phillips Brewery in Burton upon Trent, which is where the No. 4 was brewed. At this time, Truman was the largest brewing company in the world, but it was eventually bought by Grand Metropolitan, which was itself bought by Diageo, though the Truman's brand ended up at Scottish and Newcastle. As a footnote to the story, Truman closed down in 1989, but in 2010 the brand was purchased from Scottish and Newcastle and spring of this year will see a new Truman's brewery in the East End of London, I believe their beers are currently brewed at Everards in Leicester.
So, to the recipe itself, which has been provided by Ron Pattison and dates from 1877. The vital statistics are:
- O.G. - 1.079 (19° Plato)
- F.G. - 1.024 (6° Plato)
- ABV - 7.3%
- SRM - 6 (Gold to Copper)
- IBU - 125
- 100% Pale malt
- 83 IBU of Cluster for 90 minutes
- 42 IBU of Kent Goldings for 30 minutes
- Wyeast 1028 London Ale/White Labs WLP013 London Ale
With regards to the process, mash at 152°F, sparge at 170°F and then boil for 90 minutes. Talking about the water aspect, if you know the mineral composition of your water, then make the necessary adjustments to match the water of Burton, otherwise I wouldn't worry too much about it, after all one of the interesting things about the International Homebrew Project is the differences between beers brewed in different places.
Probably the most important ingredient for this recipe is the yeast strain, and being a Burton Ale that was actually brewed in Burton, and after consulting with Ron, I would recommend using either Wyeast 1028 London Ale or White Labs WLP013, both of which are reputed to be the Worthington White Shield strain. When I put the recipe into Beer Calculus it was giving me an ABV of 7.9%, so you might want to under pitch the yeast to under attenuate the beer a little to finish out at 7.3%.
The plan is to brew the beer on the last weekend in February, to give people enough time to source ingredients where necessary. I am looking forward to brewing this monster and hopefully it will come out as tasty as last year's 120/- ale!
For those interested in the other recipes, they were:
- 1868 Younger's No. 3
- 1904 Amsdell's Burton
- 1916 Truman's No. 5
- 1933 Barclay Perkins KKKK
- 1995 Fuller's 1845