Let's Brew Wednesday - 1910 Fuller’s X

A stronger, 5% ABV Mild. Loaded with lots of lovely sugar. Yum! From before WW I messed up Mild forever.

The recipe is slightly more complicated than it appears, as the pale malt was an eclectic mix of 50% English, 25% Californian and 25 % Australian. Using grain from all over the world – though it was always malted in the UK – was typical of English beers before WW I.

The sugar is about a 50-50 split between No. 3 invert and something called – think, the handwriting is hard to read – Trintose. Or possibly Tintose. I’ve assumed it’s another dark sugar and have just increased the amount of No. 3.

The hops were Oregon from the 1907 harvest, Mid-Kent from 1909 and East Kent from 1908. I’ve interpreted the latter two as Fuggles and Goldings, respectively.

1910 Fullers X Ale
pale malt	8.00 lb	73.94%
flaked maize	2.00 lb	18.48%
No. 3 invert sugar	0.75 lb	6.93%
caramel 1000 SRM	0.07 lb	0.65%
Cluster 120 mins	0.25 oz
Fuggles 120 mins	1.00 oz
Goldings 30 mins	1.00 oz
OG	1053
FG	1014.5
ABV	5.09
Apparent attenuation	72.64%
IBU	29
SRM	17
Mash at	149º F
After underlet	153º F
Sparge at	168º F
Boil time	120 minutes
pitching temp	59º F
Yeast	Wyeast 1968 London ESB

This is one of the dozens of recipes in my book Mild! plus. Which is avaiable in both paperback:

 

and hardback formats: