In the late 1940’s, Burton was still a regular draught beer in London. The war hadn’t been kind to Fullers version, with the gravity falling from 1055.5º in 1939 to 1039º in 1946. Though the gravity was back up to 1049.5º by 1958.
You may spot something familiar. Because BO was parti-gyled with X, they share a recipe. So really this beer is nothing more than a strong Mild. Though not really that strong of a Mild.
The same remarks apply about the sugars in the grist as for X Ale. I’ve substituted No. 2 and No. 3 invert for PEX and intense. Not sure how close that will get me to the original. But I’m pretty sure you can trundle down the shop and buy either of those proprietary sugars.
Not sure I’ve anything else to say. SO how about just finishing with the recipe?
| 1946 Fullers BO | ||
| pale malt | 6.75 lb | 75.38% |
| flaked barley | 1.50 lb | 16.75% |
| glucose | 0.33 lb | 3.69% |
| No. 2 invert | 0.1875 lb | 2.09% |
| No. 3 invert | 0.1875 lb | 2.09% |
| Fuggles 90 min | 1.00 oz | |
| Fuggles 30 min | 0.75 oz | |
| OG | 1039 | |
| FG | 1011 | |
| ABV | 3.70 | |
| Apparent attenuation | 71.79% | |
| IBU | 24 | |
| SRM | 25 | |
| Mash at | 155º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP002 English Ale | |
That’s it for Fullers beers of 1946. What next? William Younger’s beers, perhaps.
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2 comments:
The Williamsburg porter referenced in your previous post looks really interesting. Any chance you might throw out a guess at a recipe for a future Let's Brew? I'm sure even a rough take would be worth reading.
Anonymous,
I'd need to ask Frank, as I can't remember. Not sure I'd want to make essentia bina.
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