Visit the Shut up about Barclay Perkins site

Another recipe from the other book I'm working on, "Free!". Recipe number 180, if you're interested. Only a couple of hundred more to go.The biggest change in Fullers top-of-the-line Pale Ale since 1897 is the name. From which the India has been dropped, leaving it simply Pale Ale. The switch was made sometime between 1902 and 1910. Why? I’ve no idea. Brewers had a habit of using the terms Pale Ale and IPA pretty randomly.

Two degrees have been shaved off the gravity, leaving it at 1054º. Odd to think that this was Fullers standard Pale Ale. A beer which has since evolved to became Chiswick Bitter at around 20º weaker. While the current Fullers beer which looks the most similar is ESB.

The recipe has become a good bit more complicated. There’s around the same amount of base malt, but instead of a single type of sugar, there are now two as well as a little flaked maize. The No.1 is my substitute for something called “pale invert”

There were four types of hops: Oregon from the 1907 crop, English and Mid-Kent both from 1909, and East Kent from 1908. Though the hopping rate is much lower than in 1897, 9 lbs per quarter (336 lbs) of malt compared with 13.5 lbs. Which is reflected in a much lower IBU value.

1910 Fullers PA
pale malt 9.50 lb 82.47%
flaked maize 0.33 lb 2.86%
No. 1 invert sugar 0.67 lb 5.82%
No. 2 invert sugar 1.00 lb 8.68%
caramel 1000 SRM 0.02 lb 0.17%
Cluster 105 mins 0.50 oz
Fuggles 105 mins 1.75 oz
Goldings 30 mins 1.75 oz
Goldings dry hops 0.75 oz
OG 1054
FG 1012
ABV 5.56
Apparent attenuation 77.78%
IBU 51
SRM 9
Mash at 153º F
Sparge at 168º F
Boil time 105 minutes
pitching temp 59.5º F
Yeast WLP002 English Ale




More...