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02-05-2020, 09:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/05/lets-brew-1943-fullers-bo.html)
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Yet another in my series of wartime Burton Ales.
If you’ve been paying attention, you’ll have realised that 1942 was when UK beer gravities achieved a temporary equilibrium. From here on in, there weren’t going to be any gravity cuts. At least not while the war continued.
Fullers had been adjunct users for several decades. They didn’t jump right in when first allowed in 1880, waiting until around 1900 to adopt flaked maize. But once they had, they were enthusiastic users, remaining loyal, other than in the difficult years towards the end of WW I, when it was unavailable.
The new war also interrupted the supply of maize, forcing brewers to use other adjuncts. 1943 was a strange year. With oats being forced upon brewers by a government keen to dump an unexpected surplus. That didn’t mean that it was the only adjunct in use that year. Flaked barley remained in use. As the grist here demonstrates, oats and barley were sometimes used in combination.
I wonder how often a beer as strong as this was actually available in pubs. Pubs struggled to supply demand and with drinkers having cash, but little to spend it on, I can imagine many would be tempted to trade up in a period of falling beer strengths.
1943 Fullers BO
pale malt
8.50 lb
81.93%
flaked barley
0.75 lb
7.23%
flaked oats
0.75 lb
7.23%
glucose
0.25 lb
2.41%
caramel 1000 SRM
0.125 lb
1.20%
Fuggles 90 min
1.00 oz
Fuggles 30 min
0.75 oz
Goldings dry hops
0.50 oz
OG
1044.5
FG
1010
ABV
4.56
Apparent attenuation
77.53%
IBU
23
SRM
12.5
Mash at
149º F
After underlet
152º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2020/05/lets-brew-1943-fullers-bo.html)
https://1.bp.blogspot.com/-QbHG-pUMfMQ/XqwFWl0o8xI/AAAAAAAAh5s/CPv2ht1Q6vIuaCCzcN0OLRlX0wFZBp5IgCLcBGAsYHQ/s400/Fuller_Strong_Ale_2.JPG (https://1.bp.blogspot.com/-QbHG-pUMfMQ/XqwFWl0o8xI/AAAAAAAAh5s/CPv2ht1Q6vIuaCCzcN0OLRlX0wFZBp5IgCLcBGAsYHQ/s1600/Fuller_Strong_Ale_2.JPG)
Yet another in my series of wartime Burton Ales.
If you’ve been paying attention, you’ll have realised that 1942 was when UK beer gravities achieved a temporary equilibrium. From here on in, there weren’t going to be any gravity cuts. At least not while the war continued.
Fullers had been adjunct users for several decades. They didn’t jump right in when first allowed in 1880, waiting until around 1900 to adopt flaked maize. But once they had, they were enthusiastic users, remaining loyal, other than in the difficult years towards the end of WW I, when it was unavailable.
The new war also interrupted the supply of maize, forcing brewers to use other adjuncts. 1943 was a strange year. With oats being forced upon brewers by a government keen to dump an unexpected surplus. That didn’t mean that it was the only adjunct in use that year. Flaked barley remained in use. As the grist here demonstrates, oats and barley were sometimes used in combination.
I wonder how often a beer as strong as this was actually available in pubs. Pubs struggled to supply demand and with drinkers having cash, but little to spend it on, I can imagine many would be tempted to trade up in a period of falling beer strengths.
1943 Fullers BO
pale malt
8.50 lb
81.93%
flaked barley
0.75 lb
7.23%
flaked oats
0.75 lb
7.23%
glucose
0.25 lb
2.41%
caramel 1000 SRM
0.125 lb
1.20%
Fuggles 90 min
1.00 oz
Fuggles 30 min
0.75 oz
Goldings dry hops
0.50 oz
OG
1044.5
FG
1010
ABV
4.56
Apparent attenuation
77.53%
IBU
23
SRM
12.5
Mash at
149º F
After underlet
152º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2020/05/lets-brew-1943-fullers-bo.html)