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06-05-2020, 07:15
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/05/lets-brew-wednesday-1945-fullers-bo.html)
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I'm not totally done with WW II. I'm continuing my series of wartime Burton Ales.
Burton Ale never completely died at Fullers during the war. Its gravity may have taken a plunge, but it did still exist. Albeit in a much weaker form and in limited quantities.
Never limited to just a handful of barrels, like OBE, the volume of Burton Fullers produced was limited by the end of the war. This batch, for example, was just 60 barrels, in a parti-gyle of 673 barrels. Most of which was X Ale, a rather watery Mild.
The gravity and recipe are much the same as in 1944. Except some of the base malt has been replaced by glucose. A pretty minor change, probably prompted by better availability of sugar. Other than the replacement of flaked maize by flaked barley, the recipe is little changed from 1939.
4.1% ABV might seem a bit feeble for a Strong Ale. But compared to the barely-intoxicating Mild Ales most were drinking, Burton Ales like this were dangerously strong.
There were two types of hops, both English and from the 1944 season.
1945 Fullers BO
pale malt
8.00 lb
80.00%
flaked barley
1.25 lb
12.50%
glucose
0.50 lb
5.00%
caramel 1000 SRM
0.25 lb
2.50%
Fuggles 90 min
0.75 oz
Fuggles 30 min
0.75 oz
Goldings dry hops
0.50 oz
OG
1044.5
FG
1013.5
ABV
4.10
Apparent attenuation
69.66%
IBU
19
SRM
19
Mash at
147º F
After underlet
151º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
61.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2020/05/lets-brew-wednesday-1945-fullers-bo.html)
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I'm not totally done with WW II. I'm continuing my series of wartime Burton Ales.
Burton Ale never completely died at Fullers during the war. Its gravity may have taken a plunge, but it did still exist. Albeit in a much weaker form and in limited quantities.
Never limited to just a handful of barrels, like OBE, the volume of Burton Fullers produced was limited by the end of the war. This batch, for example, was just 60 barrels, in a parti-gyle of 673 barrels. Most of which was X Ale, a rather watery Mild.
The gravity and recipe are much the same as in 1944. Except some of the base malt has been replaced by glucose. A pretty minor change, probably prompted by better availability of sugar. Other than the replacement of flaked maize by flaked barley, the recipe is little changed from 1939.
4.1% ABV might seem a bit feeble for a Strong Ale. But compared to the barely-intoxicating Mild Ales most were drinking, Burton Ales like this were dangerously strong.
There were two types of hops, both English and from the 1944 season.
1945 Fullers BO
pale malt
8.00 lb
80.00%
flaked barley
1.25 lb
12.50%
glucose
0.50 lb
5.00%
caramel 1000 SRM
0.25 lb
2.50%
Fuggles 90 min
0.75 oz
Fuggles 30 min
0.75 oz
Goldings dry hops
0.50 oz
OG
1044.5
FG
1013.5
ABV
4.10
Apparent attenuation
69.66%
IBU
19
SRM
19
Mash at
147º F
After underlet
151º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
61.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2020/05/lets-brew-wednesday-1945-fullers-bo.html)