P had indeed been Fullers draught Porter. But at some point between the wars it was transformed into a bottled beer called Nourishing Stout, retaining the brew house name P.
P turns up in the earliest Fullers records I’ve photographed, from 1887, when its OG was 1053.5º. By 1914, that was down to 1048.6º. Obviously, WW I knocked that down further.
The grist is only a little more complicated than Fullers other beers. In addition to pale malt and flaked maize, there’s also black malt and a tiny amount of oats. The latter is presumably so they could sell some as Oatmeal Stout.
No. 4 invert is my substitution for something called Special Dark. I’ve not much clue about what that might be like, other than dark in colour. No. 4 was made for Stouts so seems like a good substitution guess.
Fullers didn’t bother listing hop varieties or growing region, so all I know is that they were English and from the 1938 harvest. I’ve guessed Fuggles. It’s pretty heavily hopped, giving a surprisingly high 39 (calculated) IBUs.
| 1939 Fullers P | ||
| pale malt | 6.00 lb | 68.73% |
| black malt | 0.67 lb | 7.67% |
| flaked maize | 0.67 lb | 7.67% |
| flaked oats | 0.06 lb | 0.69% |
| No. 4 invert sugar | 1.00 lb | 11.45% |
| caramel 2000 SRM | 0.33 lb | 3.78% |
| Fuggles 120 mins | 1.50 oz | |
| Fuggles 30 mins | 1.50 oz | |
| OG | 1038.5 | |
| FG | 1014 | |
| ABV | 3.24 | |
| Apparent attenuation | 63.64% | |
| IBU | 39 | |
| SRM | 44 | |
| Mash at | 147º F | |
| After underlet | 150º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 62º F | |
| Yeast | WLP002 English Ale | |
Interesting that even with the black malt and No. 4 invert that caramel was needed for color. Was that in the records or did you add to get the color right?
ReplyDeleteSpeaking of caramel, I had a Modelo Negra the other day and that's all I tasted.
Dan Klingmann,
ReplyDeletethere are in fact two types of caramel in the original: carameline and London caramel.