Saturday, 24 April 2021

Let's Brew - 1918 Fullers AK

To go with my earlier post on Fullers AK during WW I, here's another wartime recipe.I could keep the stream of AK stuff up for a good bit longer. And may well do, unless I get distracted.

It wasn’t just X Ale that had its gravity slashed. The same fate befell Fullers AK.

Not really surprising as on 1st April 1918, a few weeks before this beer was brewed, average gravity was cut to 1030º. It was logical that big-selling beers would need to have a gravity lower than that.

There have been more adjustments to the recipe, too. Back are No. 2 invert sugar and glucose, leaving the grist quite similar to the 1916 version, save for the absence of flaked maize.

The hops are exactly the same two types as in X Ale: Cobbs (1916) and Mid-Kent (1916).

The real mashing scheme was mash of an hour with an initial heat of 150º F, raised to 152º F after 25 minutes by an underlet. Left to stand for a further 1 hour and 35 minutes.

1918 Fullers AK
pale malt 4.25 lb 77.20%
No. 2 invert sugar 1.00 lb 18.17%
glucose 0.25 lb 4.54%
caramel 500 SRM 0.005 lb 0.09%
Fuggles 90 mins 0.75 oz
Goldings 60 mins 0.75 oz
Goldings 30 mins 0.75 oz
Goldings dry hops 0.25 oz
OG 1026
FG 1005.5
ABV 2.71
Apparent attenuation 78.85%
IBU 33
Mash at 152º F
Sparge at 168º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1968 London ESB


The above is an excerpt from Armistice,  my wonderful book on brewing in WW I.


Anonymous said...

Were their mashes usually that length? I wonder if they were trying to chase down as much sugar as possible from the malt.

Ron Pattinson said...


that's not a particularly long mash compared to some I've seen. It's pretty standard for this period at Fullers.