The recipe is slightly more complicated than it appears, as the pale malt was an eclectic mix of 50% English, 25% Californian and 25 % Australian. Using grain from all over the world – though it was always malted in the UK – was typical of English beers before WW I.
The sugar is about a 50-50 split between No. 3 invert and something called – think, the handwriting is hard to read – Trintose. Or possibly Tintose. I’ve assumed it’s another dark sugar and have just increased the amount of No. 3.
The hops were Oregon from the 1907 harvest, Mid-Kent from 1909 and East Kent from 1908. I’ve interpreted the latter two as Fuggles and Goldings, respectively.
|1910 Fullers X Ale|
|pale malt||8.00 lb||73.94%|
|flaked maize||2.00 lb||18.48%|
|No. 3 invert sugar||0.75 lb||6.93%|
|caramel 1000 SRM||0.07 lb||0.65%|
|Cluster 120 mins||0.25 oz|
|Fuggles 120 mins||1.00 oz|
|Goldings 30 mins||1.00 oz|
|Mash at||149º F|
|After underlet||153º F|
|Sparge at||168º F|
|Boil time||120 minutes|
|pitching temp||59º F|
|Yeast||Wyeast 1968 London ESB|
This is one of the dozens of recipes in my book Mild! plus. Which is avaiable in both paperback:
and hardback formats: