Wednesday, 24 April 2019

Let's Brew Wednesday - 1910 Fuller’s X

A stronger, 5% ABV Mild. Loaded with lots of lovely sugar. Yum! From before WW I messed up Mild forever.

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:

Ed said...

According to the comments in this source: "Trintose" or "Tintose" is some sort of caramel coloring sugar. I apologize for snark and American spelling.

karmseveer said...

Definitely Tintose:

https://www.ebay.com/itm/The-Brewers-Guardian-October-1-1956-Gillman-Spencer-Tintose-Caramel-VG-081016DBE-/391533785065