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31-01-2024, 09:00
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1897-fullers-brown.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdD41D9qSUWZ7_Qee6XUBtSgOW8iHJHARkCYvHKfpHoV MxtaIfUvDQ_3XNN4lDlBXz-GUIAYL2BCCRpcwxQw8K0JGgaJaT9eT_xxA_zsR0fhMUrPFRsn8 1IIsMzqbA26P1VWXz-n1NgrALF4MKjCOAZdZEXknvPN9GfEra4KpWrhoEIl28UGolArC HeDU/s320/Fullers_Nourishing_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdD41D9qSUWZ7_Qee6XUBtSgOW8iHJHARkCYvHKfpHoV MxtaIfUvDQ_3XNN4lDlBXz-GUIAYL2BCCRpcwxQw8K0JGgaJaT9eT_xxA_zsR0fhMUrPFRsn8 1IIsMzqbA26P1VWXz-n1NgrALF4MKjCOAZdZEXknvPN9GfEra4KpWrhoEIl28UGolArC HeDU/s500/Fullers_Nourishing_Stout.jpg)
Parti-gyled with the Porter was Brown Stout. Just like back in 1887. Though the gravity has increased quite a bit: by 7º. The Stout was very much the junior partner in the brew, with 86 barrels brewed compared to 190.5 barrels of Porter.
The grist, logically enough, is the same as in the Porter. Meaning that there’s an awful lot of sugar. Coming to over 25% of the total fermentables. Whatever that sugar might be. Probably some sort of invert.
There’s one place the recipe is different from Porter: dry hops. With the Stout being dry hopped and the Porter not.
The kettle hops were Mid-Kent from the 1895 harvest and Californian from 1896. While the dry hops were East Kent from the 1896 season.
There’s no indication that this was vatted, but my guess is that it probably had a month or two of secondary fermentation in the cask.
1897 Fullers Brown Stout
pale malt
7.50 lb
51.44%
brown malt
2.75 lb
18.86%
black malt
0.33 lb
2.26%
No. 2 invert
4.00 lb
27.43%
Cluster 90 mins
1.50 oz
Cluster 60 mins
1.25 oz
Fuggles 30 mins
1.25 oz
Goldings dry hops
1.00 oz
OG
1075
FG
1025
ABV
6.61
Apparent attenuation
66.67%
IBU
56
SRM
28
Mash at
151º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
58.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1897-fullers-brown.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdD41D9qSUWZ7_Qee6XUBtSgOW8iHJHARkCYvHKfpHoV MxtaIfUvDQ_3XNN4lDlBXz-GUIAYL2BCCRpcwxQw8K0JGgaJaT9eT_xxA_zsR0fhMUrPFRsn8 1IIsMzqbA26P1VWXz-n1NgrALF4MKjCOAZdZEXknvPN9GfEra4KpWrhoEIl28UGolArC HeDU/s320/Fullers_Nourishing_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdD41D9qSUWZ7_Qee6XUBtSgOW8iHJHARkCYvHKfpHoV MxtaIfUvDQ_3XNN4lDlBXz-GUIAYL2BCCRpcwxQw8K0JGgaJaT9eT_xxA_zsR0fhMUrPFRsn8 1IIsMzqbA26P1VWXz-n1NgrALF4MKjCOAZdZEXknvPN9GfEra4KpWrhoEIl28UGolArC HeDU/s500/Fullers_Nourishing_Stout.jpg)
Parti-gyled with the Porter was Brown Stout. Just like back in 1887. Though the gravity has increased quite a bit: by 7º. The Stout was very much the junior partner in the brew, with 86 barrels brewed compared to 190.5 barrels of Porter.
The grist, logically enough, is the same as in the Porter. Meaning that there’s an awful lot of sugar. Coming to over 25% of the total fermentables. Whatever that sugar might be. Probably some sort of invert.
There’s one place the recipe is different from Porter: dry hops. With the Stout being dry hopped and the Porter not.
The kettle hops were Mid-Kent from the 1895 harvest and Californian from 1896. While the dry hops were East Kent from the 1896 season.
There’s no indication that this was vatted, but my guess is that it probably had a month or two of secondary fermentation in the cask.
1897 Fullers Brown Stout
pale malt
7.50 lb
51.44%
brown malt
2.75 lb
18.86%
black malt
0.33 lb
2.26%
No. 2 invert
4.00 lb
27.43%
Cluster 90 mins
1.50 oz
Cluster 60 mins
1.25 oz
Fuggles 30 mins
1.25 oz
Goldings dry hops
1.00 oz
OG
1075
FG
1025
ABV
6.61
Apparent attenuation
66.67%
IBU
56
SRM
28
Mash at
151º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
58.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1897-fullers-brown.html)