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Shut up about Barclay Perkins - Let's Brew Wednesday - 1945 Fullers BO
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I'm not totally done with WW II. I'm continuing my series of wartime Burton Ales.
Burton Ale never completely died at Fullers during the war. Its gravity may have taken a plunge, but it did still exist. Albeit in a much weaker form and in limited quantities.
Never limited to just a handful of barrels, like OBE, the volume of Burton Fullers produced was limited by the end of the war. This batch, for example, was just 60 barrels, in a parti-gyle of 673 barrels. Most of which was X Ale, a rather watery Mild.
The gravity and recipe are much the same as in 1944. Except some of the base malt has been replaced by glucose. A pretty minor change, probably prompted by better availability of sugar. Other than the replacement of flaked maize by flaked barley, the recipe is little changed from 1939.
4.1% ABV might seem a bit feeble for a Strong Ale. But compared to the barely-intoxicating Mild Ales most were drinking, Burton Ales like this were dangerously strong.
There were two types of hops, both English and from the 1944 season.
1945 Fullers BO |
pale malt |
8.00 lb |
80.00% |
flaked barley |
1.25 lb |
12.50% |
glucose |
0.50 lb |
5.00% |
caramel 1000 SRM |
0.25 lb |
2.50% |
Fuggles 90 min |
0.75 oz |
|
Fuggles 30 min |
0.75 oz |
|
Goldings dry hops |
0.50 oz |
|
OG |
1044.5 |
|
FG |
1013.5 |
|
ABV |
4.10 |
|
Apparent attenuation |
69.66% |
|
IBU |
19 |
|
SRM |
19 |
|
Mash at |
147º F |
|
After underlet |
151º F |
|
Sparge at |
168º F |
|
Boil time |
90 minutes |
|
pitching temp |
61.5º F |
|
Yeast |
WLP002 English Ale |
|
More...
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