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06-03-2021, 07:26
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/03/lets-brew-1944-fullers-no-2-pa.html)
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To follow on from my tables of Fuller's beers a few posts back, I thought I'd throw you a recipe for one of their beers. The exotically named No.2 PA, which boring, old PA in 1940. Reducing the gravity from 1048.5º to 1042.5º on the way.
This is fun. At least that’s what I’d be thinking if I was a regular in a Fullers pub. My Bitter might be pissy-weak, but it wasn’t getting any pissier. The gravity remaining the same as in 1942.
With the Year of Oats over the recipe has basically reverted to that of 1942. From 1944 on it was flaked barley all the way as adjunct. And not just for Fullers. It’s what all UK brewers were using.
Other than that little tweak, the grist is unchanged. There’s a little more glucose, but the quantity was so small to start with that it makes bugger all real difference.
The hops were a 60-40 split between two types of English hops, both from the 1943 harvest. The (calculated) IBUs, at 28, remain the same as in 1943.
1944 Fullers No. 2 PA
pale malt
6.50 lb
81.05%
flaked barley
1.25 lb
15.59%
No. 2 invert sugar
0.125 lb
1.56%
glucose
0.125 lb
1.56%
caramel 1000 SRM
0.02 lb
0.25%
Fuggles 90 min
1.00 oz
Goldings 30 min
1.00 oz
Goldings dry hops
0.50 oz
OG
1034.5
FG
1009.5
ABV
3.31
Apparent attenuation
72.46%
IBU
28
SRM
5.5
Mash at
148º F
After underlet
151º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
62º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2021/03/lets-brew-1944-fullers-no-2-pa.html)
https://1.bp.blogspot.com/-0UNfrndG-q8/YEEDA42X1pI/AAAAAAAAiz4/1RwJmKvMxTw-4kgwMCqxz1ZJ-eUQ3qVhACLcBGAsYHQ/s320/Fullers_Pale_Ale_1957.jpg (https://1.bp.blogspot.com/-0UNfrndG-q8/YEEDA42X1pI/AAAAAAAAiz4/1RwJmKvMxTw-4kgwMCqxz1ZJ-eUQ3qVhACLcBGAsYHQ/s573/Fullers_Pale_Ale_1957.jpg)
To follow on from my tables of Fuller's beers a few posts back, I thought I'd throw you a recipe for one of their beers. The exotically named No.2 PA, which boring, old PA in 1940. Reducing the gravity from 1048.5º to 1042.5º on the way.
This is fun. At least that’s what I’d be thinking if I was a regular in a Fullers pub. My Bitter might be pissy-weak, but it wasn’t getting any pissier. The gravity remaining the same as in 1942.
With the Year of Oats over the recipe has basically reverted to that of 1942. From 1944 on it was flaked barley all the way as adjunct. And not just for Fullers. It’s what all UK brewers were using.
Other than that little tweak, the grist is unchanged. There’s a little more glucose, but the quantity was so small to start with that it makes bugger all real difference.
The hops were a 60-40 split between two types of English hops, both from the 1943 harvest. The (calculated) IBUs, at 28, remain the same as in 1943.
1944 Fullers No. 2 PA
pale malt
6.50 lb
81.05%
flaked barley
1.25 lb
15.59%
No. 2 invert sugar
0.125 lb
1.56%
glucose
0.125 lb
1.56%
caramel 1000 SRM
0.02 lb
0.25%
Fuggles 90 min
1.00 oz
Goldings 30 min
1.00 oz
Goldings dry hops
0.50 oz
OG
1034.5
FG
1009.5
ABV
3.31
Apparent attenuation
72.46%
IBU
28
SRM
5.5
Mash at
148º F
After underlet
151º F
Sparge at
168º F
Boil time
90 minutes
pitching temp
62º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2021/03/lets-brew-1944-fullers-no-2-pa.html)