I do have an ulterior motive. As I'm now done with recipes for Blitzkrieg, there's no work to be done there. But I don't want to just bang out a recipe for no reason. Better to create one that can be useful, say in a future book. Which is exactly what I've done. This will appear in "Free!", my book after next. Whose manuscript is already 15,000 words long.
The gravity of Fullers AK continued to have a little shaved off its gravity as WW I approached. At just 1045º, it was the weakest beer Fullers brewed and about as watery as London beer got.
As the OG has fallen, the grist has become more complex and now proudly sports five ingredients. Only one of them a type of malt. Though that is split between malt made from English and malt made from Chilean barley. Chile being a big supplier, along with California, of malting barley to the UK.
There’s also some flaked maize, but quite a modest amount. Much less than would later appear in Fullers beers.
Amongst the sugars, the largest proportion consists of something called “pale Trivert”, for which I’ve substituted No. 1 invert. Well, it’s relatively pale and ends in “-vert”. In addition to the No. 2 invert there’s a dash of caramel, doubtless for colour adjustment.
Four types of hops were employed: Oregon from the 1907 season, English from 1908, Mid-Kent from 1909 and East Kent from 1908. The first two were in tiny quantities – just 14 lbs each out of a total of 203 lbs.
Unlike versions from after WW I, which were always a small part of a Pale Ale parti-gyle, this beer was brewed single-gyle and it a reasonably-sized batch – 142 barrels.
|1910 Fullers AK|
|pale malt||7.75 lb||81.41%|
|flaked maize||0.50 lb||5.25%|
|No. 1 invert sugar||0.75 lb||7.88%|
|No. 2 invert sugar||0.50 lb||5.25%|
|caramel 1000 SRM||0.02 lb||0.21%|
|Cluster 105 mins||0.13 lb|
|Fuggles 105 mins||1.25 oz|
|Goldings 30 mins||1.25 oz|
|Goldings dry hops||0.50 oz|
|Mash at||153º F|
|Sparge at||168º F|
|Boil time||105 minutes|
|pitching temp||60º F|
|Yeast||WLP002 English Ale|