And here we are at the end of Nourishing Stout. It probably wasn’t dropped in 1962. But it’s the last brewing book I photographed which includes it. Sometime in the early or mid-sixties.
This iteration isn’t wildly different from that of 1959. I’m only really including it for reasons of completeness. All the same elements are there, just in slightly varying percentages. Less black malt, flaked maize and sugar; more pale and crystal malt. But nothing radically different.
The sugar was a mix of Special Dark and PEX. For which I’ve substituted No. 3 invert sugar.
There’s the same, cooler mash as in 1959.
|Action||barrels||strike heat||initial heat||mashed (mins)||stood (mins)||tap heat|
|mash||17||151º F||138º F||0||30||133º F|
|underlet||2||170º F||149º F||120||145º F|
Not many details were provided about the hops. All I know is that they were English-grown Fuggles.
|1962 Fullers Nourishing Stout|
|pale malt||3.25 lb||52.93%|
|black malt||0.50 lb||8.14%|
|crystal malt 60 L||0.50 lb||8.14%|
|flaked maize||0.25 lb||4.07%|
|No. 3 invert sugar||1.25 lb||20.36%|
|caramel 500 SRM||0.39 lb||6.35%|
|Fuggles 105 min||0.75 oz|
|Goldings 30 min||0.75 oz|
|Mash at||146º F|
|Sparge at||170º F|
|Boil time||105 minutes|
|pitching temp||62.5º F|
|Yeast||Wyeast 1968 London ESB|