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11-11-2015, 12:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2015/11/lets-brew-wednesday-1946-fullers-bo.html)
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BO – not the most inspiring name for a beer. It stands for Burton Old and was Fullers draught Burton Ale.
In the late 1940’s, Burton was still a regular draught beer in London. The war hadn’t been kind to Fullers version, with the gravity falling from 1055.5º in 1939 to 1039º in 1946. Though the gravity was back up to 1049.5º by 1958.
You may spot something familiar. Because BO was parti-gyled with X, they share a recipe. So really this beer is nothing more than a strong Mild. Though not really that strong of a Mild.
The same remarks apply about the sugars in the grist as for X Ale. I’ve substituted No. 2 and No. 3 invert for PEX and intense. Not sure how close that will get me to the original. But I’m pretty sure you can trundle down the shop and buy either of those proprietary sugars.
Not sure I’ve anything else to say. SO how about just finishing with the recipe?
1946 Fullers BO
pale malt
6.75 lb
75.38%
flaked barley
1.50 lb
16.75%
glucose
0.33 lb
3.69%
No. 2 invert
0.1875 lb
2.09%
No. 3 invert
0.1875 lb
2.09%
Fuggles 90 min
1.00 oz
Fuggles 30 min
0.75 oz
OG
1039
FG
1011
ABV
3.70
Apparent attenuation
71.79%
IBU
24
SRM
25
Mash at
155º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP002 English Ale
That’s it for Fullers beers of 1946. What next? William Younger’s beers, perhaps.
More... (http://barclayperkins.blogspot.com/2015/11/lets-brew-wednesday-1946-fullers-bo.html)
http://1.bp.blogspot.com/-eG6igxk4ha4/VkHMmAR1tRI/AAAAAAAAYpE/csOWoE0NRSQ/s400/Fullers_Strong_Ale_1958.jpg (http://1.bp.blogspot.com/-eG6igxk4ha4/VkHMmAR1tRI/AAAAAAAAYpE/csOWoE0NRSQ/s1600/Fullers_Strong_Ale_1958.jpg)
BO – not the most inspiring name for a beer. It stands for Burton Old and was Fullers draught Burton Ale.
In the late 1940’s, Burton was still a regular draught beer in London. The war hadn’t been kind to Fullers version, with the gravity falling from 1055.5º in 1939 to 1039º in 1946. Though the gravity was back up to 1049.5º by 1958.
You may spot something familiar. Because BO was parti-gyled with X, they share a recipe. So really this beer is nothing more than a strong Mild. Though not really that strong of a Mild.
The same remarks apply about the sugars in the grist as for X Ale. I’ve substituted No. 2 and No. 3 invert for PEX and intense. Not sure how close that will get me to the original. But I’m pretty sure you can trundle down the shop and buy either of those proprietary sugars.
Not sure I’ve anything else to say. SO how about just finishing with the recipe?
1946 Fullers BO
pale malt
6.75 lb
75.38%
flaked barley
1.50 lb
16.75%
glucose
0.33 lb
3.69%
No. 2 invert
0.1875 lb
2.09%
No. 3 invert
0.1875 lb
2.09%
Fuggles 90 min
1.00 oz
Fuggles 30 min
0.75 oz
OG
1039
FG
1011
ABV
3.70
Apparent attenuation
71.79%
IBU
24
SRM
25
Mash at
155º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP002 English Ale
That’s it for Fullers beers of 1946. What next? William Younger’s beers, perhaps.
More... (http://barclayperkins.blogspot.com/2015/11/lets-brew-wednesday-1946-fullers-bo.html)