Blog Tracker
16-09-2023, 07:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/09/lets-brew-1902-fullers-single-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WUH85evg6i5sElr5y2TIPTPjYXdkX9PfTEk-ep-qnp4ikM2gnis9CL76zCZQA5ohFi3MAVreHq6w-wws6rGJN-vlbSyFmYcY7TE116rW0rYC7d_jsYbz3xkpzMsr8skUaIgGjJzy 41NV5CE0n0TgwbmMZwwxuisCedgp1TnpKrATEKRtrdSKD4lW1R g/w301-h400/Fullers_Nourishing_Stout_1957.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WUH85evg6i5sElr5y2TIPTPjYXdkX9PfTEk-ep-qnp4ikM2gnis9CL76zCZQA5ohFi3MAVreHq6w-wws6rGJN-vlbSyFmYcY7TE116rW0rYC7d_jsYbz3xkpzMsr8skUaIgGjJzy 41NV5CE0n0TgwbmMZwwxuisCedgp1TnpKrATEKRtrdSKD4lW1R g/s567/Fullers_Nourishing_Stout_1957.jpg)
Sometime around 1900, Fullers introduced a new, weaker Stout. Which, in a moment of inspiration, they named Single Stout.
Even for a Single Stout, it’s pretty feeble. Whitbread’s, for example, was 1072º. And not that much stronger than Fullers Porter, at 1050º. I suppose there must have been a market for something of this strength. Or maybe not, as it doesn’t appear in the records from 1910.
The backbone of London Stout – pale, brown and black malt – are all present. Along with some other stuff. Like flaked maize and caramel. There’s some undefined type of sugar. No. 3 invert seems to leave it around the right colour. There’s a lot of it, too. Over 25% of the total.
Amongst the malts, there’s a modest quantity of brown malt and quite a lot of black malt. Enough to create a pretty dark beer in conjunction with the No. 3 and caramel.
Definitely an underlet. Not sure what the third step is. It’s described as “Sacc.”. I know from later logs that it’s “Saccharum liquor”, i.e., a sugar solution. It seems a bit odd to add that to the mash. I just have to assume that they knew what the hell they were doing.
Action
barrels
strike heat
mashed (mins)
stood (mins)
tap heat
gravity
mash 1
206
158º F
60
25
145º F
1086.2
underlet
16
175º F
80
sacc. liquor
63
sparge
197
170º F
Three types of hops. English from the 1900 and 1901 seasons and Worcester from 1901.
No ageing for this baby.
1902 Fullers Single Stout
pale malt
5.75 lb
51.25%
brown malt
1.25 lb
11.14%
black malt
0.67 lb
5.97%
flaked maize
0.25 lb
2.23%
No. 3 invert sugar
3.00 lb
26.74%
caramel 500 SRM
0.30 lb
2.67%
Fuggles 90 min
1.75 oz
Fuggles 30 min
1.75 oz
Fuggles dry hops
0.25 oz
OG
1058
FG
1015.5
ABV
5.62
Apparent attenuation
73.28%
IBU
37
SRM
38
Mash at
147º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1968 London ESB
This is one of the 277 recipes in my new book on London Stout. Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4zEp0aHupWknZxPoH9-PxEhk9PYST_VKZNlI0d3ei__C3K6N2gQCJj9abnqOleR9MtdTD dLyWGjMdKggNNmd6_-kraFiFcETCgFlM0v1WI95uXq6ZnAjaLSKL5DDTZr2PcbCxw60f HcswHgc7mMhnpQUaWzn_bnma-gw5-KJH4QwKV1HoRuH_vLA8YA/w283-h400/Stout!_front_with_words.jpg (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
More... (http://barclayperkins.blogspot.com/2023/09/lets-brew-1902-fullers-single-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WUH85evg6i5sElr5y2TIPTPjYXdkX9PfTEk-ep-qnp4ikM2gnis9CL76zCZQA5ohFi3MAVreHq6w-wws6rGJN-vlbSyFmYcY7TE116rW0rYC7d_jsYbz3xkpzMsr8skUaIgGjJzy 41NV5CE0n0TgwbmMZwwxuisCedgp1TnpKrATEKRtrdSKD4lW1R g/w301-h400/Fullers_Nourishing_Stout_1957.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WUH85evg6i5sElr5y2TIPTPjYXdkX9PfTEk-ep-qnp4ikM2gnis9CL76zCZQA5ohFi3MAVreHq6w-wws6rGJN-vlbSyFmYcY7TE116rW0rYC7d_jsYbz3xkpzMsr8skUaIgGjJzy 41NV5CE0n0TgwbmMZwwxuisCedgp1TnpKrATEKRtrdSKD4lW1R g/s567/Fullers_Nourishing_Stout_1957.jpg)
Sometime around 1900, Fullers introduced a new, weaker Stout. Which, in a moment of inspiration, they named Single Stout.
Even for a Single Stout, it’s pretty feeble. Whitbread’s, for example, was 1072º. And not that much stronger than Fullers Porter, at 1050º. I suppose there must have been a market for something of this strength. Or maybe not, as it doesn’t appear in the records from 1910.
The backbone of London Stout – pale, brown and black malt – are all present. Along with some other stuff. Like flaked maize and caramel. There’s some undefined type of sugar. No. 3 invert seems to leave it around the right colour. There’s a lot of it, too. Over 25% of the total.
Amongst the malts, there’s a modest quantity of brown malt and quite a lot of black malt. Enough to create a pretty dark beer in conjunction with the No. 3 and caramel.
Definitely an underlet. Not sure what the third step is. It’s described as “Sacc.”. I know from later logs that it’s “Saccharum liquor”, i.e., a sugar solution. It seems a bit odd to add that to the mash. I just have to assume that they knew what the hell they were doing.
Action
barrels
strike heat
mashed (mins)
stood (mins)
tap heat
gravity
mash 1
206
158º F
60
25
145º F
1086.2
underlet
16
175º F
80
sacc. liquor
63
sparge
197
170º F
Three types of hops. English from the 1900 and 1901 seasons and Worcester from 1901.
No ageing for this baby.
1902 Fullers Single Stout
pale malt
5.75 lb
51.25%
brown malt
1.25 lb
11.14%
black malt
0.67 lb
5.97%
flaked maize
0.25 lb
2.23%
No. 3 invert sugar
3.00 lb
26.74%
caramel 500 SRM
0.30 lb
2.67%
Fuggles 90 min
1.75 oz
Fuggles 30 min
1.75 oz
Fuggles dry hops
0.25 oz
OG
1058
FG
1015.5
ABV
5.62
Apparent attenuation
73.28%
IBU
37
SRM
38
Mash at
147º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1968 London ESB
This is one of the 277 recipes in my new book on London Stout. Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4zEp0aHupWknZxPoH9-PxEhk9PYST_VKZNlI0d3ei__C3K6N2gQCJj9abnqOleR9MtdTD dLyWGjMdKggNNmd6_-kraFiFcETCgFlM0v1WI95uXq6ZnAjaLSKL5DDTZr2PcbCxw60f HcswHgc7mMhnpQUaWzn_bnma-gw5-KJH4QwKV1HoRuH_vLA8YA/w283-h400/Stout!_front_with_words.jpg (https://www.lulu.com/shop/ronald-pattinson-and-ronald-pattinson/stout/paperback/product-74nk4w.html)
More... (http://barclayperkins.blogspot.com/2023/09/lets-brew-1902-fullers-single-stout.html)