Blog Tracker
11-02-2023, 09:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/02/lets-brew-1931-fullers-brown-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoWYJWA7ziCN8EGNeDibR6IwnygnkeVRGvYpRkWVmRc 2PU3EH8CD5JvJKd0AyGYZWcq-41gVEnHhKq54D7xSEGAx_oppT3KaXOGSp4z5IDv6AERq6JhlKV j9bz6etuR5T-mqx_8teSxcJMyxoIPT4H0fSphN9wmOoSVaqm9QNY_CPj1nswVh JVyiP/s320/Fullers_Nourishing_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoWYJWA7ziCN8EGNeDibR6IwnygnkeVRGvYpRkWVmRc 2PU3EH8CD5JvJKd0AyGYZWcq-41gVEnHhKq54D7xSEGAx_oppT3KaXOGSp4z5IDv6AERq6JhlKV j9bz6etuR5T-mqx_8teSxcJMyxoIPT4H0fSphN9wmOoSVaqm9QNY_CPj1nswVh JVyiP/s500/Fullers_Nourishing_Stout.jpg)
You - well, some of you - voted for a Fullers recipe from the 1930s. Here you go. I'm glad that I spent some of the week finishing off the Fullers recipes for my "Stout!" book. It means I have the perfect recipe to hand.
We’re almost at the end of the road for Fullers Brown Stout. Because it’s not there in the 1935 log, the next one I have photos of.
Not that Fullers stopped making a Stout. Well, marketed one. Because the beer which appears in the records as P (for Porter) at a certain point was bottled as Nourishing Stout. Even though it wasn’t called that in the brew house until the 1950s.
The recipe is almost identical to that of 1925. Lots of black malt and a lot of sugar, too. In the form of Special dark and two types of caramel.
Action
barrels
strike heat
initial heat
mashed (mins)
stood (mins)
tap heat
mash
99
156º F
145º F
60
25
147º F
underlet
15
175º F
150º F
120
154º F
sparge
250
170º F
Not quite the same hops as in 1925, as they’re all English. From the 1929 and 1930 seasons.
1931 Fullers Brown Stout
pale malt
7.50 lb
64.49%
black malt
1.00 lb
8.60%
flaked maize
1.00 lb
8.60%
flaked oats
0.08 lb
0.69%
No. 3 invert sugar
1.50 lb
12.90%
caramel 500 SRM
0.55 lb
4.73%
Fuggles 90 min
2.00 oz
Goldings 30 min
2.00 oz
Goldings dry hops
0.25 oz
OG
1056
FG
1015
ABV
5.42
Apparent attenuation
73.21%
IBU
45
SRM
42
Mash at
147º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
61.5º F
Yeast
Wyeast 1968 London ESB
More... (http://barclayperkins.blogspot.com/2023/02/lets-brew-1931-fullers-brown-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoWYJWA7ziCN8EGNeDibR6IwnygnkeVRGvYpRkWVmRc 2PU3EH8CD5JvJKd0AyGYZWcq-41gVEnHhKq54D7xSEGAx_oppT3KaXOGSp4z5IDv6AERq6JhlKV j9bz6etuR5T-mqx_8teSxcJMyxoIPT4H0fSphN9wmOoSVaqm9QNY_CPj1nswVh JVyiP/s320/Fullers_Nourishing_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoWYJWA7ziCN8EGNeDibR6IwnygnkeVRGvYpRkWVmRc 2PU3EH8CD5JvJKd0AyGYZWcq-41gVEnHhKq54D7xSEGAx_oppT3KaXOGSp4z5IDv6AERq6JhlKV j9bz6etuR5T-mqx_8teSxcJMyxoIPT4H0fSphN9wmOoSVaqm9QNY_CPj1nswVh JVyiP/s500/Fullers_Nourishing_Stout.jpg)
You - well, some of you - voted for a Fullers recipe from the 1930s. Here you go. I'm glad that I spent some of the week finishing off the Fullers recipes for my "Stout!" book. It means I have the perfect recipe to hand.
We’re almost at the end of the road for Fullers Brown Stout. Because it’s not there in the 1935 log, the next one I have photos of.
Not that Fullers stopped making a Stout. Well, marketed one. Because the beer which appears in the records as P (for Porter) at a certain point was bottled as Nourishing Stout. Even though it wasn’t called that in the brew house until the 1950s.
The recipe is almost identical to that of 1925. Lots of black malt and a lot of sugar, too. In the form of Special dark and two types of caramel.
Action
barrels
strike heat
initial heat
mashed (mins)
stood (mins)
tap heat
mash
99
156º F
145º F
60
25
147º F
underlet
15
175º F
150º F
120
154º F
sparge
250
170º F
Not quite the same hops as in 1925, as they’re all English. From the 1929 and 1930 seasons.
1931 Fullers Brown Stout
pale malt
7.50 lb
64.49%
black malt
1.00 lb
8.60%
flaked maize
1.00 lb
8.60%
flaked oats
0.08 lb
0.69%
No. 3 invert sugar
1.50 lb
12.90%
caramel 500 SRM
0.55 lb
4.73%
Fuggles 90 min
2.00 oz
Goldings 30 min
2.00 oz
Goldings dry hops
0.25 oz
OG
1056
FG
1015
ABV
5.42
Apparent attenuation
73.21%
IBU
45
SRM
42
Mash at
147º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
61.5º F
Yeast
Wyeast 1968 London ESB
More... (http://barclayperkins.blogspot.com/2023/02/lets-brew-1931-fullers-brown-stout.html)