Saturday 29 December 2018

Let's Brew Wednesday - 1939 Fullers X

When the war kicked off, Fullers standard Mild was a little on the weak side at just 1033º. A more typical OG was 1035-1937º.

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 America Africa.

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%
glucose 0.25 lb 3.28%
caramel 1000 SRM 0.125 lb 1.64%
Fuggles 90 mins 1.00 oz
Fuggles 30 mins 1.00 oz
OG 1033
FG 1009.5
ABV 3.11
Apparent attenuation 71.21%
IBU 32
SRM 12
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


qq said...

Cape would be South Africa - not much arable farming happens at Cape Horn...

Ron Pattinson said...


a slip of the pen there. Now fixed.