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02-10-2021, 07:15
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/10/lets-brew-1887-fullers-brown-stout.html)
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Fullers other black beer was called BS in the brewhouse, which presumably stands for Brown Stout. That was, after all, the original name for Stout. A strong beer brewed from brown malt.
In terms of gravity, it’s pretty typical of a standard London Stout of the 1880s. A beer which would principally have been sold on draught. Though there would also have been a bottled version, unlike with Porter.
Confusingly, a price list from 1893 has two draught Stouts, Double Stout and Single Stout. Based on the price – 54 shillings and 44 shillings per barrel, respectively – Double Stout was this beer. My guess is that Single Stout was a blend of BS and Porter. To make things even more complicated, BS in its bottled form was called Extra Stout. And Single Stout simply Stout.
For a discussion of the recipe, consult the Porter recipe. As you’ve probably already guessed, the two were parti-gyled together. There is one difference: only the Stout was dry-hopped.
1887 Fullers Brown Stout
pale malt
7.25 lb
50.88%
brown malt
3.00 lb
21.05%
black malt
1.00 lb
7.02%
No. 2 invert
3.00 lb
21.05%
Fuggles 90 mins
1.50 oz
Fuggles 60 mins
1.50 oz
Goldings 30 mins
1.50 oz
Goldings dry hops
1.00 oz
OG
1068
FG
1027
ABV
5.42
Apparent attenuation
60.29%
IBU
47
SRM
39
Mash at
156º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/10/lets-brew-1887-fullers-brown-stout.html)
https://1.bp.blogspot.com/-26NwlVDub8o/YVWZjAzmejI/AAAAAAAAjmY/Z_klONvDU00X3OCgF5rhpgOdLvBYhjCigCLcBGAsYHQ/s320/Fullers_Nourishing_Stout_1957.jpg (https://1.bp.blogspot.com/-26NwlVDub8o/YVWZjAzmejI/AAAAAAAAjmY/Z_klONvDU00X3OCgF5rhpgOdLvBYhjCigCLcBGAsYHQ/s567/Fullers_Nourishing_Stout_1957.jpg)
Fullers other black beer was called BS in the brewhouse, which presumably stands for Brown Stout. That was, after all, the original name for Stout. A strong beer brewed from brown malt.
In terms of gravity, it’s pretty typical of a standard London Stout of the 1880s. A beer which would principally have been sold on draught. Though there would also have been a bottled version, unlike with Porter.
Confusingly, a price list from 1893 has two draught Stouts, Double Stout and Single Stout. Based on the price – 54 shillings and 44 shillings per barrel, respectively – Double Stout was this beer. My guess is that Single Stout was a blend of BS and Porter. To make things even more complicated, BS in its bottled form was called Extra Stout. And Single Stout simply Stout.
For a discussion of the recipe, consult the Porter recipe. As you’ve probably already guessed, the two were parti-gyled together. There is one difference: only the Stout was dry-hopped.
1887 Fullers Brown Stout
pale malt
7.25 lb
50.88%
brown malt
3.00 lb
21.05%
black malt
1.00 lb
7.02%
No. 2 invert
3.00 lb
21.05%
Fuggles 90 mins
1.50 oz
Fuggles 60 mins
1.50 oz
Goldings 30 mins
1.50 oz
Goldings dry hops
1.00 oz
OG
1068
FG
1027
ABV
5.42
Apparent attenuation
60.29%
IBU
47
SRM
39
Mash at
156º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
57º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/10/lets-brew-1887-fullers-brown-stout.html)