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04-01-2019, 07:27
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Time to look at the ingredients Fullers were using in 1946, just after the war's end.
Little had changed since pre-war in terms of the grains Fullers employed. Other than Porter, which contained black malt, all their beers contained nothing other than base pale malt. The origin of the barley used to make that malt had changed. Gone were the Californian and Cape, replaced by more English malt. Not really surprising, as importing barley had been problematic and UK barley production had massively increased during the war. From 17,840,000 cwt. in 1939 to 42,160,000 cwt. in 1945.
A change in adjunct, from flaked maize to flaked barley, was out of the brewery’s control. Driven by two factors: the unavailability of maize, which needed to be imported, and orders from the government to use flaked barley. Even breweries which had never used adjuncts before, such as Whitbread, were forced to have flaked barley in their grists.
The percentage of the malt in the grists fell a little, from around 80% to 77%. This was replaced by a little more unmalted grain and sugar, but it wasn’t a huge change.
The war had provoked little change in the sugars Fullers used, other than the addition of a new proprietary sugar, PEX. I haven’t the foggiest idea what was. But Fullers must have liked it as they were still using it in 1968.
The hops, as pre-war, remained all English and fairly fresh. In this case, as mixture of ones from the 1945 and 1946 harvests. Though there was also something called “hopulon”, of which 1 lb. was the equivalent of 7 lbs. of hops.
Fullers grists in 1946 (grains)
Date
Beer
Style
OG
pale malt
black malt
flaked barley
3rd Oct
X
Mild
1029.6
77.12%
15.42%
2nd Oct
PA
Pale Ale
1029.5
78.07%
16.26%
22nd Oct
P
Porter
1029.3
58.01%
11.60%
5.80%
25th Nov
BO
Strong Ale
1038.8
75.95%
16.16%
Source:
Fullers brewing records held at the brewery
Fullers grists in 1946 (sugars)
Date
Beer
no. 2 sugar
glucose
PEX
Intense
Sp. Dark
Carameline
London caramel
3rd Oct
X
3.67%
2.20%
1.58%
2nd Oct
PA
2.17%
1.63%
1.63%
0.24%
22nd Oct
P
3.87%
15.47%
2.62%
2.62%
25th Nov
BO
4.31%
2.15%
1.42%
Source:
Fullers brewing records held at the brewery
More... (http://barclayperkins.blogspot.com/2019/01/fullers-grists-in-1946.html)
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Time to look at the ingredients Fullers were using in 1946, just after the war's end.
Little had changed since pre-war in terms of the grains Fullers employed. Other than Porter, which contained black malt, all their beers contained nothing other than base pale malt. The origin of the barley used to make that malt had changed. Gone were the Californian and Cape, replaced by more English malt. Not really surprising, as importing barley had been problematic and UK barley production had massively increased during the war. From 17,840,000 cwt. in 1939 to 42,160,000 cwt. in 1945.
A change in adjunct, from flaked maize to flaked barley, was out of the brewery’s control. Driven by two factors: the unavailability of maize, which needed to be imported, and orders from the government to use flaked barley. Even breweries which had never used adjuncts before, such as Whitbread, were forced to have flaked barley in their grists.
The percentage of the malt in the grists fell a little, from around 80% to 77%. This was replaced by a little more unmalted grain and sugar, but it wasn’t a huge change.
The war had provoked little change in the sugars Fullers used, other than the addition of a new proprietary sugar, PEX. I haven’t the foggiest idea what was. But Fullers must have liked it as they were still using it in 1968.
The hops, as pre-war, remained all English and fairly fresh. In this case, as mixture of ones from the 1945 and 1946 harvests. Though there was also something called “hopulon”, of which 1 lb. was the equivalent of 7 lbs. of hops.
Fullers grists in 1946 (grains)
Date
Beer
Style
OG
pale malt
black malt
flaked barley
3rd Oct
X
Mild
1029.6
77.12%
15.42%
2nd Oct
PA
Pale Ale
1029.5
78.07%
16.26%
22nd Oct
P
Porter
1029.3
58.01%
11.60%
5.80%
25th Nov
BO
Strong Ale
1038.8
75.95%
16.16%
Source:
Fullers brewing records held at the brewery
Fullers grists in 1946 (sugars)
Date
Beer
no. 2 sugar
glucose
PEX
Intense
Sp. Dark
Carameline
London caramel
3rd Oct
X
3.67%
2.20%
1.58%
2nd Oct
PA
2.17%
1.63%
1.63%
0.24%
22nd Oct
P
3.87%
15.47%
2.62%
2.62%
25th Nov
BO
4.31%
2.15%
1.42%
Source:
Fullers brewing records held at the brewery
More... (http://barclayperkins.blogspot.com/2019/01/fullers-grists-in-1946.html)