When did Fullers stop brewing Porter is a really difficult question. And one I don’t feel fit to answer. Apologies for the disappointment, but, unlike some other beer writers, I decline to just make shit up to conform to my theories. However much that would make my life easier.
Fullers were really odd for a London brewery. Their Stout met its demise in the early 1930s, leaving them with P as their only Black Beer. In contrast, the larger London brewers such as Barclay Perkins and Whitbread, continued to brew multiple Stouts in addition to Porter.
What immediately strikes me about this beer is the absence of brown malt. An ingredient most London brewers clung onto with remarkable tenacity. Right until the bitter end when their breweries closed after WW II.
The lack of flaked oats present in earlier versions tells me that Fullers had abandoned selling a version as Oatmeal Stout.
Thin watery – though most likely a few degrees stronger after priming – it’s not the most appealing-looking beer.
| 1944 Fullers Porter | ||
| pale malt | 4.25 lb | 62.23% |
| black malt | 0.75 lb | 10.98% |
| flaked barley | 0.50 lb | 7.32% |
| No. 4 invert sugar | 1.00 lb | 14.64% |
| caramel 2000 SRM | 0.33 lb | 4.83% |
| Fuggles 105 min | 0.75 oz | |
| Fuggles 30 min | 0.75 oz | |
| OG | 1030.5 | |
| FG | 1011.5 | |
| ABV | 2.51 | |
| Apparent attenuation | 62.30% | |
| IBU | 20 | |
| SRM | 45 | |
| Mash at | 149º F | |
| After underlet | 152º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 62º F | |
| Yeast | WLP002 English Ale | |
Pitching yeast at 105°F (40.6 °C), if that is not a typo, wow!
ReplyDeleteThis would probably help bring out esters to support the taste of the beer.
InSearchOfKnowledge,
ReplyDeleteshould be 62º F. Now corrected.
Just change 'lb' for 'kg' and you'll probably have a decent brew day.
ReplyDelete