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08-06-2019, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/06/lets-brew-1944-fullers-xx.html)
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With all the fuss about D-Dy this week, I thought I'd publish a recipe from 1944. And what could be more typical of what was being drunk at the time than a Mild Ale?
Five years into the war and Fullers were still producing a stronger Mild, XX. It had lost 8 gravity points, but the gravity was still fairly respectable.
The grist was pretty much the same as in 1939. The only real change was the replacement of flaked maize by flaked barley. There was also a slight reduction in the proportion of glucose.
There were bigger changes with regard to hops. Not in terms of the type, as Fullers continued to use 100% English hops, as they had before the war. The difference was the quantity. The rate had fallen from 7 lbs per quarter (336 lbs) of malt to 5.25 lbs. That’s a reduction of 25%. Which is a bout in line with the reduction demanded by the government. In 1941, the quantity of hops available to brewers was reduced by 20%.
The reduction in hopping rate is reflected in the drop in (calculated) IBUs from 28 to 20. It makes XX look very much like the Milds I knew in my youth in terms of strength and bitterness level.
1944 Fullers XX
pale malt
7.00 lb
82.35%
flaked barley
1.25 lb
14.71%
glucose
0.125 lb
1.47%
caramel 1000 SRM
0.125 lb
1.47%
Fuggles 90 min
0.75 oz
Fuggles 30 min
0.75 oz
OG
1034.5
FG
1010
ABV
3.24
Apparent attenuation
71.01%
IBU
20
SRM
12
Mash at
147º F
After underlet
150º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
62º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2019/06/lets-brew-1944-fullers-xx.html)
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With all the fuss about D-Dy this week, I thought I'd publish a recipe from 1944. And what could be more typical of what was being drunk at the time than a Mild Ale?
Five years into the war and Fullers were still producing a stronger Mild, XX. It had lost 8 gravity points, but the gravity was still fairly respectable.
The grist was pretty much the same as in 1939. The only real change was the replacement of flaked maize by flaked barley. There was also a slight reduction in the proportion of glucose.
There were bigger changes with regard to hops. Not in terms of the type, as Fullers continued to use 100% English hops, as they had before the war. The difference was the quantity. The rate had fallen from 7 lbs per quarter (336 lbs) of malt to 5.25 lbs. That’s a reduction of 25%. Which is a bout in line with the reduction demanded by the government. In 1941, the quantity of hops available to brewers was reduced by 20%.
The reduction in hopping rate is reflected in the drop in (calculated) IBUs from 28 to 20. It makes XX look very much like the Milds I knew in my youth in terms of strength and bitterness level.
1944 Fullers XX
pale malt
7.00 lb
82.35%
flaked barley
1.25 lb
14.71%
glucose
0.125 lb
1.47%
caramel 1000 SRM
0.125 lb
1.47%
Fuggles 90 min
0.75 oz
Fuggles 30 min
0.75 oz
OG
1034.5
FG
1010
ABV
3.24
Apparent attenuation
71.01%
IBU
20
SRM
12
Mash at
147º F
After underlet
150º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
62º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2019/06/lets-brew-1944-fullers-xx.html)