Burton Ale never completely died at Fullers during the war. Its gravity may have taken a plunge, but it did still exist. Albeit in a much weaker form and in limited quantities.
Never limited to just a handful of barrels, like OBE, the volume of Burton Fullers produced was limited by the end of the war. This batch, for example, was just 60 barrels, in a parti-gyle of 673 barrels. Most of which was X Ale, a rather watery Mild.
The gravity and recipe are much the same as in 1944. Except some of the base malt has been replaced by glucose. A pretty minor change, probably prompted by better availability of sugar. Other than the replacement of flaked maize by flaked barley, the recipe is little changed from 1939.
4.1% ABV might seem a bit feeble for a Strong Ale. But compared to the barely-intoxicating Mild Ales most were drinking, Burton Ales like this were dangerously strong.
There were two types of hops, both English and from the 1944 season.
|1945 Fullers BO|
|pale malt||8.00 lb||80.00%|
|flaked barley||1.25 lb||12.50%|
|caramel 1000 SRM||0.25 lb||2.50%|
|Fuggles 90 min||0.75 oz|
|Fuggles 30 min||0.75 oz|
|Goldings dry hops||0.50 oz|
|Mash at||147º F|
|After underlet||151º F|
|Sparge at||168º F|
|Boil time||90 minutes|
|pitching temp||61.5º F|
|Yeast||WLP002 English Ale|