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05-01-2019, 08:01
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/01/lets-brew-1939-fullers-p.html)
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I got all excited when I spotted a beer called P in Fullers brewing records from the 1950s. Wow, they’d been brewing a Porter that late. Making them probably the last London brewer to produce one. However, all was not what it appeared.
P had indeed been Fullers draught Porter. But at some point between the wars it was transformed into a bottled beer called Nourishing Stout, retaining the brew house name P.
P turns up in the earliest Fullers records I’ve photographed, from 1887, when its OG was 1053.5º. By 1914, that was down to 1048.6º. Obviously, WW I knocked that down further.
The grist is only a little more complicated than Fullers other beers. In addition to pale malt and flaked maize, there’s also black malt and a tiny amount of oats. The latter is presumably so they could sell some as Oatmeal Stout.
No. 4 invert is my substitution for something called Special Dark. I’ve not much clue about what that might be like, other than dark in colour. No. 4 was made for Stouts so seems like a good substitution guess.
Fullers didn’t bother listing hop varieties or growing region, so all I know is that they were English and from the 1938 harvest. I’ve guessed Fuggles. It’s pretty heavily hopped, giving a surprisingly high 39 (calculated) IBUs.
1939 Fullers P
pale malt
6.00 lb
68.73%
black malt
0.67 lb
7.67%
flaked maize
0.67 lb
7.67%
flaked oats
0.06 lb
0.69%
No. 4 invert sugar
1.00 lb
11.45%
caramel 2000 SRM
0.33 lb
3.78%
Fuggles 120 mins
1.50 oz
Fuggles 30 mins
1.50 oz
OG
1038.5
FG
1014
ABV
3.24
Apparent attenuation
63.64%
IBU
39
SRM
44
Mash at
147º F
After underlet
150º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
62º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2019/01/lets-brew-1939-fullers-p.html)
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I got all excited when I spotted a beer called P in Fullers brewing records from the 1950s. Wow, they’d been brewing a Porter that late. Making them probably the last London brewer to produce one. However, all was not what it appeared.
P had indeed been Fullers draught Porter. But at some point between the wars it was transformed into a bottled beer called Nourishing Stout, retaining the brew house name P.
P turns up in the earliest Fullers records I’ve photographed, from 1887, when its OG was 1053.5º. By 1914, that was down to 1048.6º. Obviously, WW I knocked that down further.
The grist is only a little more complicated than Fullers other beers. In addition to pale malt and flaked maize, there’s also black malt and a tiny amount of oats. The latter is presumably so they could sell some as Oatmeal Stout.
No. 4 invert is my substitution for something called Special Dark. I’ve not much clue about what that might be like, other than dark in colour. No. 4 was made for Stouts so seems like a good substitution guess.
Fullers didn’t bother listing hop varieties or growing region, so all I know is that they were English and from the 1938 harvest. I’ve guessed Fuggles. It’s pretty heavily hopped, giving a surprisingly high 39 (calculated) IBUs.
1939 Fullers P
pale malt
6.00 lb
68.73%
black malt
0.67 lb
7.67%
flaked maize
0.67 lb
7.67%
flaked oats
0.06 lb
0.69%
No. 4 invert sugar
1.00 lb
11.45%
caramel 2000 SRM
0.33 lb
3.78%
Fuggles 120 mins
1.50 oz
Fuggles 30 mins
1.50 oz
OG
1038.5
FG
1014
ABV
3.24
Apparent attenuation
63.64%
IBU
39
SRM
44
Mash at
147º F
After underlet
150º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
62º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2019/01/lets-brew-1939-fullers-p.html)