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11-09-2021, 07:07
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/09/lets-brew-1887-fullers-ipa.html)
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Here’s a perfect example of a London Pale Ale, which I recently defined (https://barclayperkins.blogspot.com/2021/09/defining-pale-ale.html). “But it’s called IPA”, I hear you say. Very true. But the distinction between Pale Ale and IPA was very vague in the 19th century. And a couple of decades later the name of this beer was changed to Pale Ale without any change in the recipe.
As this would have been a Stock Pale Ale, aged for many months before sale and undergoing a secondary Brettanomyces fermentation the FG would have been lower when it finally hit the pub. And the ABV somewhat higher, probably around 6%.
All of Fuller’s Pale Ales, despite not being parti-gyled together at this point, had essentially the same recipe. This is simply a scaled-up XKK. With an equally similar grist of just paler malt and an unspecified type of sugar.
Three types of hops again, all from the 1886 harvest and I assume all English. One is the enigmatic HB, another East Kent and the third illegible. I’ve plumped for a combination of Fuggles and Goldings. The dry hops are a total guess.
1887 Fullers IPA
pale malt
10.50 lb
80.77%
No. 2 invert sugar
2.50 lb
19.23%
Fuggles 90 mins
2.50 oz
Goldings 60 mins
2.50 oz
Goldings 30 mins
2.50 oz
Goldings dry hops
1.00 oz
OG
1060
FG
1018
ABV
5.56
Apparent attenuation
70.00%
IBU
86
SRM
10
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
57º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2021/09/lets-brew-1887-fullers-ipa.html)
https://1.bp.blogspot.com/-Zut6kkJsT2k/YTs2kinioPI/AAAAAAAAji4/eVfdKeJdvvAoepo4o9CquB8aYrs1CwjwACLcBGAsYHQ/s320/Fullers_Chiswick_Pride_2.jpg (https://1.bp.blogspot.com/-Zut6kkJsT2k/YTs2kinioPI/AAAAAAAAji4/eVfdKeJdvvAoepo4o9CquB8aYrs1CwjwACLcBGAsYHQ/s954/Fullers_Chiswick_Pride_2.jpg)
Here’s a perfect example of a London Pale Ale, which I recently defined (https://barclayperkins.blogspot.com/2021/09/defining-pale-ale.html). “But it’s called IPA”, I hear you say. Very true. But the distinction between Pale Ale and IPA was very vague in the 19th century. And a couple of decades later the name of this beer was changed to Pale Ale without any change in the recipe.
As this would have been a Stock Pale Ale, aged for many months before sale and undergoing a secondary Brettanomyces fermentation the FG would have been lower when it finally hit the pub. And the ABV somewhat higher, probably around 6%.
All of Fuller’s Pale Ales, despite not being parti-gyled together at this point, had essentially the same recipe. This is simply a scaled-up XKK. With an equally similar grist of just paler malt and an unspecified type of sugar.
Three types of hops again, all from the 1886 harvest and I assume all English. One is the enigmatic HB, another East Kent and the third illegible. I’ve plumped for a combination of Fuggles and Goldings. The dry hops are a total guess.
1887 Fullers IPA
pale malt
10.50 lb
80.77%
No. 2 invert sugar
2.50 lb
19.23%
Fuggles 90 mins
2.50 oz
Goldings 60 mins
2.50 oz
Goldings 30 mins
2.50 oz
Goldings dry hops
1.00 oz
OG
1060
FG
1018
ABV
5.56
Apparent attenuation
70.00%
IBU
86
SRM
10
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
57º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2021/09/lets-brew-1887-fullers-ipa.html)