The small amount of fiddling with the grist is barely noticeable in my recipe. My apologies for all this being a little dull.
I know. I’ll tell about the water treatment. There was none, as it was brewed from “All Company’s Liquor” with no additions. At this point “Company’s Liquor” would be water from their own well.
That’s intriguing because Barclay Perkins, who also had their own well, producing water with presumably a similar profile, did treat their water for Porter and Stout. Per barrel, 2 ozs of salt and 1 oz of gypsum.
An equal split of two types of English hops, both from the 1944 harvest complete the recipe.
|1945 Fullers Porter|
|pale malt||4.00 lb||59.26%|
|black malt||0.67 lb||9.93%|
|flaked barley||0.50 lb||7.41%|
|No. 4 invert sugar||1.25 lb||18.52%|
|caramel 2000 SRM||0.33 lb||4.89%|
|Fuggles 105 min||0.75 oz|
|Fuggles 30 min||0.75 oz|
|Mash at||150º F|
|After underlet||153º F|
|Sparge at||170º F|
|Boil time||105 minutes|
|pitching temp||62º F|
|Yeast||WLP002 English Ale|
This recipe appears in my book about UK beer after WW II. You can buy it here: