This is an odd beer. On the label, it's billed as a "Extra Brown Ale". Which I suppose it sort of is. Though it could equally be called a Burton. The base brew is X Ale, or Hock, Fullers standard Mild. Because obviously this was a parti-gyle. That's just the way Fullers operated. And the quantity of Old Harry being brewed was quite small - just 60 barrels, along with 480 barrels of X. Still, that's a huge volume compared to OBE in the 1930's. I don't think I've seen a batch bigger than five or six barrels.. The smallest are only one or two barrels.
I was a bit surprised by the lack of crystal malt in the recipe. I would have expected that. Instead it's just pale malt, flaked maize and sugar.
A word about the sugar. The original is No. 2 Invert, PTX and Intense. I'm not totally sure what the composition of the latter two was. I know Intense was pretty dark, probably a mix of invert sugar and caramel. PTX I haven't a clue about. So I've specified No. 3 invert and caramel as a substitute. It should get you somewhere in the right area.
There are no details of the hops, other than that they are English. A Fuggle's/Goldings combination seems a fair enough guess. Feel free to use any English hops that take your fancy.
Brown Ale is another one of those terms used inconsistently. As you'll see when I finally get my arse in gear and look at my Brown Ale analyses. There a couple of pretty different variations.
Right, time to pass you over to . . . me, again . . . . .
|1955 Fullers Old Harry|
|pale malt||7.75 lb||73.81%|
|flaked maize||1.00 lb||9.52%|
|No.2 invert||1.25 lb||11.90%|
|No.3 invert||0.50 lb||4.76%|
|Fuggles 90 min||0.75 oz|
|Goldings 60 min||0.75 oz|
|Goldings 30 min||0.75 oz|
|Mash at||150º F|
|Sparge at||166º F|
|Boil time||90 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1968 London ESB or|
|White Labs WLP002 English Ale|