You're so lucky. After today you'll have almost a full set of Fuller's beers from 1962.
If you were paying attention last week, you may remember that I said Fullers only really had three brews in 1962. One for Nourishing Stout, a second for all the other dark beer (Old Harry, Hock, OBE) and a third for all the Pale Ales. It's the last one we'll be looking at today. Though it does have one beer missing - Golden Pride. Sorry about that.
Party-gyling is one of the defining traits of British brewing over the past 150 years. And, it case you weren't listening all the other times I've said this, it isn't about making a single beer from each running. It's about combining two or three worts to make beers of different gravities.
Why party-gyle? For efficiency, simple as that. It's a good way of using as much of the fermentable materials in the mash as possible. And making efficient use of the equipment. It allowed a brewer like Fullers to make beers that wouldn't have been economic if they'd been made separately. By party-gyling, they were able to use the full capacity of the mash tun every time they brewed.
Like all beers that have been brewed for any length of time, the recipe of London Pride has gone through many incarnations. The one brewed today is quite different from this 1962 version. Particularly in terms of adjuncts. I'm pretty sure Fullers no longer use maize.
Good luck with this one. If you want to be authentic and party-gyle. This is the most complex recipe we've published so far. Oh, and you can mix and match any of the four beers. In the brewing logs they appear in all possible combinations: LP and PA; ELP, LP and LA; etc, etc.
Time for Kristen to take control . . . . .
Fullers 1962 ELP, LP, PA, LA
Sweet Sally in the Alley this took some work. It looks complex but its no more so that the gyle system last week. There are 4 different beers this type and a 3rd gyle to monkey with. I've broken the beers down into each of the 4 beers to brew individually. I've also broken things
down as the proper gyle into the 1st gyle and 2nd gyle which is different than before. Its basically how the beers stack up if you did them separated...then you just gotta blend them back. Someone owes me a bloody pint or 9...
Lets just get cracking...
Grist and such
Lots of adjunct here upwards near 25%. A touch of crystal, some invert sugars and 15% Flaked Maize which will definitely give a corny flavor. As for the sugar, if you have to choose one sugar, do the No2.
Same as last week, very straightforward mash and as always make sure your hot liquor has a pH around 5.4-5.6.
This recipe is march 1962 and the hops are 1961. Can't get much more fresh than this. The logs indicate that the hops are broken down per gyle by lbs per quarter. It is missing any details about dry hopping which I'm certain they did and in differing amounts for each beer. The IBU's tend to go up as the gravities go down which finishing even drier would make the beer seem more bitter than it actually is. John might be able to shine a bit more light on this. I would monkey with differing amounts of dry hops (if any) as well as different types.
Gyle breakdown and blending
I've done all th work for you. The first gyle has none of the sugars in them, just the mash. The second will have an OG from the runnings of the 1st mash of about 1.004. With all the sugars added in it will be around 1.010. This low gravity and a higher volume than the first gyle
ensures that this gyle is quite bitter at 45bu or so. The 3rd gyle would be the mash return but for us using treated liquor, or water in a pinch, is completely fine.
This is very simple. One mashes and then sparges the mash to get the volume of the first pre-boil wort based on their systems boil-off percentage. One then continues to sparge the same mash until the second wort is collected using the same parameters as the first.
Sorry boys. This is one of the only ones I havent brewed. Ron got it to me Tuesday afternoon but as soon as I get a chance, I'll do it and add my tasting notes back.
I'm tempted to get Kristen to do Fullers 1962 Nourishing Stout next week. Then you'll have the full set. What do you reckon?
G for Germany - *I will be travelling to Germany for a study tour with the Institute of Brewing and Distilling in May*. As a life long fan of cold, fizzy, sulphurous and q...
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