This is fun. At least that’s what I’d be thinking if I was a regular in a Fullers pub. My Bitter might be pissy-weak, but it wasn’t getting any pissier. The gravity remaining the same as in 1942.
With the Year of Oats over the recipe has basically reverted to that of 1942. From 1944 on it was flaked barley all the way as adjunct. And not just for Fullers. It’s what all UK brewers were using.
Other than that little tweak, the grist is unchanged. There’s a little more glucose, but the quantity was so small to start with that it makes bugger all real difference.
The hops were a 60-40 split between two types of English hops, both from the 1943 harvest. The (calculated) IBUs, at 28, remain the same as in 1943.
|1944 Fullers No. 2 PA|
|pale malt||6.50 lb||81.05%|
|flaked barley||1.25 lb||15.59%|
|No. 2 invert sugar||0.125 lb||1.56%|
|caramel 1000 SRM||0.02 lb||0.25%|
|Fuggles 90 min||1.00 oz|
|Goldings 30 min||1.00 oz|
|Goldings dry hops||0.50 oz|
|Mash at||148º F|
|After underlet||151º F|
|Sparge at||168º F|
|Boil time||90 minutes|
|pitching temp||62º F|
|Yeast||WLP002 English Ale|