OBE, Fullers Strong Burton Ale, was discontinued during WW II, but reappeared in the 1950’s. Though it never returned fully to its former strength.The late 1930’s version had an OG of 1069 and over 6% ABV. Which was pretty strong for a draught beer – which is what OBE was – between the wars. On the other hand, it was brewed in tiny quantities. The largest batches were a little under 10 barrels, the smallest just two. To put that into context, their big-sellers had batch sizes of 300 or 400 barrels. The post-war version was brewed in slightly larger batches. 27.25 barrels of this beer were brewed.
It’s another very simple recipe: pale malt, flaked maize and sugar. In addition to No. 2 sugar, the original contained two proprietary sugars: PEX and CDM. The PEX I’ve replaced with No. 2 sugar, the CDM with No. 3. The hops I’ve interpreted as Fuggles, were just listed as Kent in the brewing record. It seems a reasonable enough guess.
To get the right colour, you’ll need to add caramel. With just the listed ingredients it will come out way too pale.
That’s all I have to say so here’s the recipe.
| 1958 Fullers OBE | ||
| pale malt | 8.50 lb | 80.95% |
| flaked maize | 1.00 lb | 9.52% |
| no. 2 sugar | 0.75 lb | 7.14% |
| no. 3 sugar | 0.25 lb | 2.38% |
| Fuggles 90 min | 1.00 oz | |
| Fuggles 60 min | 0.50 oz | |
| Goldings Varieties 30 min | 0.50 oz | |
| OG | 1049.4 | |
| FG | 1013.3 | |
| ABV | 4.78 | |
| Apparent attenuation | 73.08% | |
| IBU | 26 | |
| SRM | 30 | |
| Mash at | 149º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 62º F | |
| Yeast | WLP002 English Ale | |
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