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24-01-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1897-fullers-xxk.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_9i9kbH4B8Szp-kSO8a_7q6FyYuV5dB7waXfhqDYeGfV0BVbqkGaunMCg2Q4DCml LUxPeujEsK5bfzAhDqGSteZO3ar2d1SMWl-2g_Ss2GXX6NfX6KfY10DZjPfML7NJTa1Z-rytoAKMYfV9EpHm6Qd1k0jnK4qNJiuSBEsYz90hufveImKoHlb GcGg/s320/Fullers_Strong_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_9i9kbH4B8Szp-kSO8a_7q6FyYuV5dB7waXfhqDYeGfV0BVbqkGaunMCg2Q4DCml LUxPeujEsK5bfzAhDqGSteZO3ar2d1SMWl-2g_Ss2GXX6NfX6KfY10DZjPfML7NJTa1Z-rytoAKMYfV9EpHm6Qd1k0jnK4qNJiuSBEsYz90hufveImKoHlb GcGg/s700/Fullers_Strong_Ale.jpg)
What was Fullers Burton Ale looking like at the end of the 19th century? A bit different to in 1887.
There’s been a small drop in gravity. Just 2º, so no biggie. And the impact on the ABV is minimal.
In the grist, there’s been an intriguing development. 1887’s crystal malt has been replaced by brown malt. Which is the opposite way around to what you would expect: crystal replacing brown malt. Though, as they were brewing plenty of Porter and Stout, they would have had brown malt lying around.
No. 2 sugar is just my guess for what is simply described as “saccharum”.
In the copper two types of hops were used, Mid-Kent from the 1895 harvest and East Kent from 1896. With the latter also used as dry hops.
Was this beer aged? Yes. Definitely. Because it says in the brewing record: “Run into Nos. 1 & 2 vats”. How long did it stay there? My guess is between 6 and 12 months.
1887 Fullers XXK
pale malt
12.50 lb
75.76%
crystal malt 60 L
0.50 lb
3.03%
No. 2 invert sugar
3.50 lb
21.21%
Fuggles 90 mins
3.00 oz
Fuggles 60 mins
3.00 oz
Goldings 30 mins
3.00 oz
Fuggles dry hops
1.00 oz
OG
1079
FG
1021
ABV
7.67
Apparent attenuation
73.42%
IBU
88
SRM
14.5
Mash at
150º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
57º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1897-fullers-xxk.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_9i9kbH4B8Szp-kSO8a_7q6FyYuV5dB7waXfhqDYeGfV0BVbqkGaunMCg2Q4DCml LUxPeujEsK5bfzAhDqGSteZO3ar2d1SMWl-2g_Ss2GXX6NfX6KfY10DZjPfML7NJTa1Z-rytoAKMYfV9EpHm6Qd1k0jnK4qNJiuSBEsYz90hufveImKoHlb GcGg/s320/Fullers_Strong_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_9i9kbH4B8Szp-kSO8a_7q6FyYuV5dB7waXfhqDYeGfV0BVbqkGaunMCg2Q4DCml LUxPeujEsK5bfzAhDqGSteZO3ar2d1SMWl-2g_Ss2GXX6NfX6KfY10DZjPfML7NJTa1Z-rytoAKMYfV9EpHm6Qd1k0jnK4qNJiuSBEsYz90hufveImKoHlb GcGg/s700/Fullers_Strong_Ale.jpg)
What was Fullers Burton Ale looking like at the end of the 19th century? A bit different to in 1887.
There’s been a small drop in gravity. Just 2º, so no biggie. And the impact on the ABV is minimal.
In the grist, there’s been an intriguing development. 1887’s crystal malt has been replaced by brown malt. Which is the opposite way around to what you would expect: crystal replacing brown malt. Though, as they were brewing plenty of Porter and Stout, they would have had brown malt lying around.
No. 2 sugar is just my guess for what is simply described as “saccharum”.
In the copper two types of hops were used, Mid-Kent from the 1895 harvest and East Kent from 1896. With the latter also used as dry hops.
Was this beer aged? Yes. Definitely. Because it says in the brewing record: “Run into Nos. 1 & 2 vats”. How long did it stay there? My guess is between 6 and 12 months.
1887 Fullers XXK
pale malt
12.50 lb
75.76%
crystal malt 60 L
0.50 lb
3.03%
No. 2 invert sugar
3.50 lb
21.21%
Fuggles 90 mins
3.00 oz
Fuggles 60 mins
3.00 oz
Goldings 30 mins
3.00 oz
Fuggles dry hops
1.00 oz
OG
1079
FG
1021
ABV
7.67
Apparent attenuation
73.42%
IBU
88
SRM
14.5
Mash at
150º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
57º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1897-fullers-xxk.html)