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 | |
OG | 1053 | |
FG | 1014.5 | |
ABV | 5.09 | |
Apparent attenuation | 72.64% | |
IBU | 29 | |
SRM | 17 | |
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:
2 comments:
According to the comments in this source: "Trintose" or "Tintose" is some sort of caramel coloring sugar. I apologize for snark and American spelling.
Definitely Tintose:
https://www.ebay.com/itm/The-Brewers-Guardian-October-1-1956-Gillman-Spencer-Tintose-Caramel-VG-081016DBE-/391533785065
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