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Still a few Fullers recipes to polish off for my book "Free!". Though even that will only about half way to the end total. Lots more work to do.
Sometime around 1900, Fullers changed the name of their Strong/Stock Ale from XXK to BO, or Burton Old. Not sure why they did that. Butt they would stick with the new name for several decades.

There are a few significant differences in the recipe. The biggest being the lack of brown malt in this iteration. Instead, there’s a small amount of caramel for colour. There’s also been a small amount of flaked maize added. The majority of the base malt was made from English barley, with around a quarter from Chilean barley.

Other differences? The OG is two degrees lower. And the boil time is 75 minutes longer.

Four types of hops: Mid-Kent from the 1908 and 1909 harvests, English from 1908 and Oregon from 1907.

I’m pretty sure this would have been brewed as a Stock Ale. Being aged for at least six months in trade casks before sale. Possibly as much as a year or more.


1910 Fullers Burton Old
pale malt 14.75 lb 87.69%
flaked maize 0.67 lb 3.98%
No. 2 invert sugar 1.33 lb 7.91%
caramel 1000 SRM 0.07 lb 0.42%
Cluster 165 mins 2.00 oz
Fuggles 60 mins 2.00 oz
Fuggles 30 mins 2.00 oz
Goldings dry hops 1.00 oz
OG 1075
FG 1020
ABV 7.28
Apparent attenuation 73.33%
IBU 76
SRM 13
Mash at 152º F
Sparge at 168º F
Boil time 165 minutes
pitching temp 60º F
Yeast WLP002 English Ale



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