Although reasonably dark in colour, there were no coloured malts of any kind in X. The colour came from a type of caramel called tintose. The grist was slightly more complicated than it appears, there being three different types of pale malt, English, Californian and Cape. The latter, I assume, came from South
The hops were all English and all from the 1938 season. I’ve guessed all Fuggles, though some, or all, could have been a Goldings type of hop.
The mash was a typical London-style underlet, starting at 147º, where after an hour of mashing it was left to stand for 25 minutes. After the underlet the temperature of the mash was raised to 151º, where it was held for a further two hours.
|1939 Fullers X|
|pale malt||6.00 lb||78.69%|
|flaked maize||1.25 lb||16.39%|
|caramel 1000 SRM||0.125 lb||1.64%|
|Fuggles 90 mins||1.00 oz|
|Fuggles 30 mins||1.00 oz|
|Mash at||147º F|
|After underlet||151º F|
|Sparge at||168º F|
|Boil time||90 minutes|
|pitching temp||62.5º F|
|Yeast||WLP002 English Ale|