P had indeed been Fullers draught Porter. But at some point between the wars it was transformed into a bottled beer called Nourishing Stout, retaining the brew house name P.
P turns up in the earliest Fullers records I’ve photographed, from 1887, when its OG was 1053.5º. By 1914, that was down to 1048.6º. Obviously, WW I knocked that down further.
The grist is only a little more complicated than Fullers other beers. In addition to pale malt and flaked maize, there’s also black malt and a tiny amount of oats. The latter is presumably so they could sell some as Oatmeal Stout.
No. 4 invert is my substitution for something called Special Dark. I’ve not much clue about what that might be like, other than dark in colour. No. 4 was made for Stouts so seems like a good substitution guess.
Fullers didn’t bother listing hop varieties or growing region, so all I know is that they were English and from the 1938 harvest. I’ve guessed Fuggles. It’s pretty heavily hopped, giving a surprisingly high 39 (calculated) IBUs.
|1939 Fullers P|
|pale malt||6.00 lb||68.73%|
|black malt||0.67 lb||7.67%|
|flaked maize||0.67 lb||7.67%|
|flaked oats||0.06 lb||0.69%|
|No. 4 invert sugar||1.00 lb||11.45%|
|caramel 2000 SRM||0.33 lb||3.78%|
|Fuggles 120 mins||1.50 oz|
|Fuggles 30 mins||1.50 oz|
|Mash at||147º F|
|After underlet||150º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||62º F|
|Yeast||WLP002 English Ale|