Before we begin, this is not the same recipe as the current Fuller's London Porter.
You'll note the many and varied types of sugar in this brew. I'm not 100% sure what all of them are. Maybe you should consult my earlier posts about brewing sugars. It'll save me having to do it. Here's part one and here's part two.As a special extra treat, here's the fermentation schedule.
The original was brewed using the dropping system of fermentation. Here there's a description of Fuller's dropping system. I'm so good to you.
More recipes when I'm asked nicely/can be arsed.
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8 comments:
That some amount of sugar in that beer!
That is a huge amount of sugar. My numbers show a little less than half the fermentables would be from sugar so it could have been a fairy thin bodied beer. (It's 33% sugar by weight but a higher perentage of the actual fermentables since most sugars are 100% fermentable). The current Fuller's yeast strain doesn't attenuate as much as some other English yeasts, and if they used a similar strain in 1910, that may have bumped the body up a bit. But with that much sugar, I'd have a hard time of hitting a TG that high. On my set up that might terminal at about 1.005 or 1.006. The mash might need to be hotter to get closer to 1.010. An awful lot would depend on exactly what kind of sugar they used. (So I guess I need to go back and re-read the sugar posts).
My seat of the pants hop calculations put it at about 25IBUs or less (mostly because of the two year old hops). Maybe the long boil time built up enough caramelization to add some body.
Ron, this is a great bit of info. Thanks for sharing all of this. The new recipe format takes some getting used to and I have to convert it to US gallons, but it's incredibly valuable info. Looking forward to whichever beer you do next.
Much appreciated Ron, that's definitely an interesting recipe, between the 3# of sugar and the year to 2 year old hops.
This late 1800's description from Nettleton's manual of the types of brewing sugars and how to use them may assist to render Ron's recipe with period fidelity. London C is probably a standard grade of cane sugar:
http://books.google.com/books?id=vvAHAAAAQAAJ&pg=PA6&dq=brewing+sugars&lr=#PPA41,M1
Sorry, it is at pp. 39-40.
Gary
Sorry, it is at pp. 39-40.
Gary
Any chance you would have a recipe for the "Fuller's Imperial Stout". I'd love to brew some of that stuff - and add a twist by using the traditional Finnish method of using fir branches for filtering.
Kari,
I'm afraid I don't. It's a modern beer that was first brewed last year.
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