Blog Tracker
12-02-2022, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/02/lets-brew-1910-fullers-x.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgFTlDDtNWjyhpSduoiTW8Dsv4vOEspGuqtv81v_dMJGP gTQQn9POXkTkCnAS6ROcMqRhUe5T5MjFrYqGJnuO9cJBMuBXwL fYe9Rys50uSEnvZNm_S0ghX7Wjtae_SvvKSvBsmr6hugKuS00M 3_u_X6BKHZNArViPBZCIVwmTc69z-Ljr8kZZ8jdaen=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgFTlDDtNWjyhpSduoiTW8Dsv4vOEspGuqtv81v_dMJGP gTQQn9POXkTkCnAS6ROcMqRhUe5T5MjFrYqGJnuO9cJBMuBXwL fYe9Rys50uSEnvZNm_S0ghX7Wjtae_SvvKSvBsmr6hugKuS00M 3_u_X6BKHZNArViPBZCIVwmTc69z-Ljr8kZZ8jdaen=s368)
The recipe for Fullers X Ale continued to evolve. By 1910 it was starting to adopt its 20th-century form.
What do I mean by that? All the coloured malt has been dropped and it’s been whittled down to three elements: base malt, flaked maize and sugar. And that’s how it remained right through until the 1960s.
Unfortunately, it’s not so clear what the exact shade of this beer was. Simply because a lot of the colour comes from the caramel and I’ve no idea exactly how dark that was. I’ve plumped for quite a dark caramel, which leaves it a typical Dark Mild colour. However, a paler type of caramel would have left it more in the semi-dark twilight zone. One thing is certain: with that No. 3 invert and caramel it definitely wasn’t pale.
On the subject of sugar, the second type of sugar was something called “pale trivert”. No. 1 invert seems like a good substitution.
Gracing the copper were three types of hops, Oregon from the 1907 harvest, Mid-Kent from 1909 and East Kent from 1908. Resulting in a slightly reduced (calculated) bitterness compared to 1897: 33 IBU as opposed to 39.
1910 Fullers X
pale malt
7.75 lb
73.88%
flaked maize
0.67 lb
6.39%
No. 1 invert sugar
1.00 lb
9.53%
No. 3 invert sugar
1.00 lb
9.53%
caramel 2000 SRM
0.07 lb
0.67%
Cluster 120 mins
0.75 oz
Fuggles 90 mins
0.75 oz
Goldings 30 mins
0.75 oz
OG
1052
FG
1011.5
ABV
5.36
Apparent attenuation
77.88%
IBU
33
SRM
17.5
Mash at
151º F
Sparge at
168º F
Boil time
120 minutes
pitching temp
59.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2022/02/lets-brew-1910-fullers-x.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgFTlDDtNWjyhpSduoiTW8Dsv4vOEspGuqtv81v_dMJGP gTQQn9POXkTkCnAS6ROcMqRhUe5T5MjFrYqGJnuO9cJBMuBXwL fYe9Rys50uSEnvZNm_S0ghX7Wjtae_SvvKSvBsmr6hugKuS00M 3_u_X6BKHZNArViPBZCIVwmTc69z-Ljr8kZZ8jdaen=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgFTlDDtNWjyhpSduoiTW8Dsv4vOEspGuqtv81v_dMJGP gTQQn9POXkTkCnAS6ROcMqRhUe5T5MjFrYqGJnuO9cJBMuBXwL fYe9Rys50uSEnvZNm_S0ghX7Wjtae_SvvKSvBsmr6hugKuS00M 3_u_X6BKHZNArViPBZCIVwmTc69z-Ljr8kZZ8jdaen=s368)
The recipe for Fullers X Ale continued to evolve. By 1910 it was starting to adopt its 20th-century form.
What do I mean by that? All the coloured malt has been dropped and it’s been whittled down to three elements: base malt, flaked maize and sugar. And that’s how it remained right through until the 1960s.
Unfortunately, it’s not so clear what the exact shade of this beer was. Simply because a lot of the colour comes from the caramel and I’ve no idea exactly how dark that was. I’ve plumped for quite a dark caramel, which leaves it a typical Dark Mild colour. However, a paler type of caramel would have left it more in the semi-dark twilight zone. One thing is certain: with that No. 3 invert and caramel it definitely wasn’t pale.
On the subject of sugar, the second type of sugar was something called “pale trivert”. No. 1 invert seems like a good substitution.
Gracing the copper were three types of hops, Oregon from the 1907 harvest, Mid-Kent from 1909 and East Kent from 1908. Resulting in a slightly reduced (calculated) bitterness compared to 1897: 33 IBU as opposed to 39.
1910 Fullers X
pale malt
7.75 lb
73.88%
flaked maize
0.67 lb
6.39%
No. 1 invert sugar
1.00 lb
9.53%
No. 3 invert sugar
1.00 lb
9.53%
caramel 2000 SRM
0.07 lb
0.67%
Cluster 120 mins
0.75 oz
Fuggles 90 mins
0.75 oz
Goldings 30 mins
0.75 oz
OG
1052
FG
1011.5
ABV
5.36
Apparent attenuation
77.88%
IBU
33
SRM
17.5
Mash at
151º F
Sparge at
168º F
Boil time
120 minutes
pitching temp
59.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2022/02/lets-brew-1910-fullers-x.html)