Although Truman's is best known as a London brewery, they did have a Burton operation and it was there that the No. 4 would have been brewed. As such, they would have been using the famous Burton water, which is high in alkalinity, pretty hard and with a moderate sulfate content. A representative breakdown of the mineral content of Burton water reads like this:
- Calcium (ppm):294
- Sulfates (ppm):800
- Magnesium (ppm):24
- Sodium (ppm):24
- Chloride (ppm):36
- Carbonates (ppm):200
For the purposes though of the International Homebrew Project I really don't want to make Burtonising your water a requirement. Feel free to do so if you know the appropriate changes to make in order to replicate Burton's water, but don't feel as though you need to. One of the interesting things, at least from my perspective, about the project is reading the differences between the finally beers based on the same recipe and obviously water contributes a lot to that.
Still on the IHP theme, but nothing to do with the actual brewing, I have recently been in contact with Truman's Beer, the company which bought the rights to the Truman's name from Scottish and Newcastle and is in the process of returning to the East End of London. They were excited to know that homebrewers from around the world were recreating one of their old recipes and asked if it would be possible to have samples sent to them so they can see how they turn out. This is mainly, I imagine, for the UK and Ireland brewers, but if you are interested in sending some samples to Truman's drop me an email and I can give you the relevant details.
I am looking forward to brewing the Burton Ale, and decided to get a headstart on the yeast by brewing my latest batch of bitter using Wyeast 1028 on Friday so I will have a nice healthy yeast cake to pitch the wort on to when I brew.