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17-05-2023, 08:40
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/05/lets-brew-wednesday-1962-fullers.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKDSuQkIyx8jLWq-z8kwwAXfbFX7eSTfkw7D6w-u5SGftELubOsWl2JRbmI4LGdgpBXsAKXcPByhvdLgSM8kNl5Bu LZ211u1usQQiLgP86OSonwbiBdYMx9a0znzcKTqJqzhuRZbNiX 0Jh0gd1MRAN_FA9xhki16pTAp4ScOmxmmn2uiamYGbKSD8/w301-h400/Fullers_Nourishing_Stout_1957.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKDSuQkIyx8jLWq-z8kwwAXfbFX7eSTfkw7D6w-u5SGftELubOsWl2JRbmI4LGdgpBXsAKXcPByhvdLgSM8kNl5Bu LZ211u1usQQiLgP86OSonwbiBdYMx9a0znzcKTqJqzhuRZbNiX 0Jh0gd1MRAN_FA9xhki16pTAp4ScOmxmmn2uiamYGbKSD8/s567/Fullers_Nourishing_Stout_1957.jpg)
Someone asked the other day: what's Nourishing Stout? Bottled Porter was my reply. And that's exactly how this started. In the brewhouse it continued to be called Porter decades after the draught form had been dropped and it was only available in bottles as Nourishing Stout.
And here we are at the end of Nourishing Stout. It probably wasn’t dropped in 1962. But it’s the last brewing book I photographed which includes it. Sometime in the early or mid-sixties.
This iteration isn’t wildly different from that of 1959. I’m only really including it for reasons of completeness. All the same elements are there, just in slightly varying percentages. Less black malt, flaked maize and sugar; more pale and crystal malt. But nothing radically different.The sugar was a mix of Special Dark and PEX. For which I’ve substituted No. 3 invert sugar.
There’s the same, cooler mash as in 1959.
Action
barrels
strike heat
initial heat
mashed (mins)
stood (mins)
tap heat
mash
17
151º F
138º F
0
30
133º F
underlet
2
170º F
149º F
120
145º F
sacc. liquor
41
sparge
105
170º F
Not many details were provided about the hops. All I know is that they were English-grown Fuggles.
1962 Fullers Nourishing Stout
pale malt
3.25 lb
52.93%
black malt
0.50 lb
8.14%
crystal malt 60 L
0.50 lb
8.14%
flaked maize
0.25 lb
4.07%
No. 3 invert sugar
1.25 lb
20.36%
caramel 500 SRM
0.39 lb
6.35%
Fuggles 105 min
0.75 oz
Goldings 30 min
0.75 oz
OG
1031
FG
1010
ABV
2.78
Apparent attenuation
67.74%
IBU
20
SRM
31
Mash at
146º F
Sparge at
170º F
Boil time
105 minutes
pitching temp
62.5º F
Yeast
Wyeast 1968 London ESB
More... (http://barclayperkins.blogspot.com/2023/05/lets-brew-wednesday-1962-fullers.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKDSuQkIyx8jLWq-z8kwwAXfbFX7eSTfkw7D6w-u5SGftELubOsWl2JRbmI4LGdgpBXsAKXcPByhvdLgSM8kNl5Bu LZ211u1usQQiLgP86OSonwbiBdYMx9a0znzcKTqJqzhuRZbNiX 0Jh0gd1MRAN_FA9xhki16pTAp4ScOmxmmn2uiamYGbKSD8/w301-h400/Fullers_Nourishing_Stout_1957.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKDSuQkIyx8jLWq-z8kwwAXfbFX7eSTfkw7D6w-u5SGftELubOsWl2JRbmI4LGdgpBXsAKXcPByhvdLgSM8kNl5Bu LZ211u1usQQiLgP86OSonwbiBdYMx9a0znzcKTqJqzhuRZbNiX 0Jh0gd1MRAN_FA9xhki16pTAp4ScOmxmmn2uiamYGbKSD8/s567/Fullers_Nourishing_Stout_1957.jpg)
Someone asked the other day: what's Nourishing Stout? Bottled Porter was my reply. And that's exactly how this started. In the brewhouse it continued to be called Porter decades after the draught form had been dropped and it was only available in bottles as Nourishing Stout.
And here we are at the end of Nourishing Stout. It probably wasn’t dropped in 1962. But it’s the last brewing book I photographed which includes it. Sometime in the early or mid-sixties.
This iteration isn’t wildly different from that of 1959. I’m only really including it for reasons of completeness. All the same elements are there, just in slightly varying percentages. Less black malt, flaked maize and sugar; more pale and crystal malt. But nothing radically different.The sugar was a mix of Special Dark and PEX. For which I’ve substituted No. 3 invert sugar.
There’s the same, cooler mash as in 1959.
Action
barrels
strike heat
initial heat
mashed (mins)
stood (mins)
tap heat
mash
17
151º F
138º F
0
30
133º F
underlet
2
170º F
149º F
120
145º F
sacc. liquor
41
sparge
105
170º F
Not many details were provided about the hops. All I know is that they were English-grown Fuggles.
1962 Fullers Nourishing Stout
pale malt
3.25 lb
52.93%
black malt
0.50 lb
8.14%
crystal malt 60 L
0.50 lb
8.14%
flaked maize
0.25 lb
4.07%
No. 3 invert sugar
1.25 lb
20.36%
caramel 500 SRM
0.39 lb
6.35%
Fuggles 105 min
0.75 oz
Goldings 30 min
0.75 oz
OG
1031
FG
1010
ABV
2.78
Apparent attenuation
67.74%
IBU
20
SRM
31
Mash at
146º F
Sparge at
170º F
Boil time
105 minutes
pitching temp
62.5º F
Yeast
Wyeast 1968 London ESB
More... (http://barclayperkins.blogspot.com/2023/05/lets-brew-wednesday-1962-fullers.html)