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Shut up about Barclay Perkins - Let's Brew Wednesday - 1955 Fullers Old Harry
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While I'm on my whole 1950's thing, I thought I'd throw in some recipes, too. It's thirsty work doing all this number shuffling.
This is an odd beer. On the label, it's billed as a "Extra Brown Ale". Which I suppose it sort of is. Though it could equally be called a Burton. The base brew is X Ale, or Hock, Fullers standard Mild. Because obviously this was a parti-gyle. That's just the way Fullers operated. And the quantity of Old Harry being brewed was quite small - just 60 barrels, along with 480 barrels of X. Still, that's a huge volume compared to OBE in the 1930's. I don't think I've seen a batch bigger than five or six barrels.. The smallest are only one or two barrels.
I was a bit surprised by the lack of crystal malt in the recipe. I would have expected that. Instead it's just pale malt, flaked maize and sugar.
A word about the sugar. The original is No. 2 Invert, PTX and Intense. I'm not totally sure what the composition of the latter two was. I know Intense was pretty dark, probably a mix of invert sugar and caramel. PTX I haven't a clue about. So I've specified No. 3 invert and caramel as a substitute. It should get you somewhere in the right area.
There are no details of the hops, other than that they are English. A Fuggle's/Goldings combination seems a fair enough guess. Feel free to use any English hops that take your fancy.
Brown Ale is another one of those terms used inconsistently. As you'll see when I finally get my arse in gear and look at my Brown Ale analyses. There a couple of pretty different variations.
Right, time to pass you over to . . . me, again . . . . .
1955 Fullers Old Harry |
pale malt |
7.75 lb |
73.81% |
flaked maize |
1.00 lb |
9.52% |
No.2 invert |
1.25 lb |
11.90% |
No.2 invert |
0.50 lb |
4.76% |
caramel |
1.00 oz |
|
Fuggles 90 min |
0.75 oz |
|
Goldings 60 min |
0.75 oz |
|
Goldings 30 min |
0.75 oz |
|
OG |
1051 |
|
FG |
1015 |
|
ABV |
4.76 |
|
Apparent attenuation |
70.59% |
|
IBU |
30 |
|
SRM |
24 |
|
Mash at |
150º F |
|
Sparge at |
166º F |
|
Boil time |
90 minutes |
|
pitching temp |
61º F |
|
Yeast |
Wyeast 1968 London ESB or |
|
|
White Labs WLP002 English Ale |
|
More...
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