Saturday, 9 January 2021

Let's Brew - 1945 Fullers Porter

Another beer essentially unchanged from the previous year was P. Porter, Nourishing Stout, whatever you want to call it. It's hard to pin down when Fullers stopped selling draught Porter and changed P into a bottled beer masquerading as a Stout.

The small amount of fiddling with the grist is barely noticeable in my recipe. My apologies for all this being a little dull.

I know. I’ll tell about the water treatment. There was none, as it was brewed from “All Company’s Liquor” with no additions. At this point “Company’s Liquor” would be water from their own well.

That’s intriguing because Barclay Perkins, who also had their own well, producing water with presumably a similar profile, did treat their water for Porter and Stout. Per barrel, 2 ozs of salt and 1 oz of gypsum.

An equal split of two types of English hops, both from the 1944 harvest complete the recipe.

1945 Fullers Porter
pale malt 4.00 lb 59.26%
black malt 0.67 lb 9.93%
flaked barley 0.50 lb 7.41%
No. 4 invert sugar 1.25 lb 18.52%
caramel 2000 SRM 0.33 lb 4.89%
Fuggles 105 min 0.75 oz
Fuggles 30 min 0.75 oz
OG 1030.5
FG 1010
ABV 2.71
Apparent attenuation 67.21%
IBU 20
SRM 47
Mash at 150º F
After underlet 153º F
Sparge at 170º F
Boil time 105 minutes
pitching temp 62º F
Yeast WLP002 English Ale

This recipe appears in my book about UK beer after WW II. You can buy it here:



Kevin said...

When you say they treated their water with salt do you mean salt, salt or closer to epsom salts?

Ron Pattinson said...


when I say salt, I mean sodium chloride.