With a gravity over 1050º, PA was a typical 8d Bitter, a style reasonably common in London. This was a about as strong as standard draught beer got between the wars. Surprisingly, PA seems to have been Fullers biggest selling Pale Ale, edging out XK, their Ordinary Bitter.
The grist is pretty standard for an interwar Bitter: pale malt, flaked maize and sugar. Why make things too complicated? Though the percentage of sugar is pretty tiny, not quite 3% of the total.
The hops in the recipe are a guess. All I know for certain is that they were English and from the 1938 harvest. Fuggles and Goldings seem a reasonable enough guess.
Fullers PA didn’t fare too badly in WW I, with its OG in the 1920s being the same as in 1910. The second war wouldn’t be so kind to it, as you’ll see in a while.
|1939 Fullers PA|
|pale malt||9.50 lb||82.47%|
|flaked maize||1.75 lb||15.19%|
|No. 2 invert sugar||0.125 lb||1.09%|
|caramel 1000 SRM||0.02 lb||0.17%|
|Fuggles 90 min||1.75 oz|
|Goldings 30 min||1.75 oz|
|Goldings dry hops||0.50 oz|
|Mash at||146º F|
|After underlet||149º F|
|Sparge at||168º F|
|Boil time||90 minutes|
|pitching temp||62º F|
|Yeast||WLP002 English Ale|