We’re almost at the end of the road for Fullers Brown Stout. Because it’s not there in the 1935 log, the next one I have photos of.
Not that Fullers stopped making a Stout. Well, marketed one. Because the beer which appears in the records as P (for Porter) at a certain point was bottled as Nourishing Stout. Even though it wasn’t called that in the brew house until the 1950s.
The recipe is almost identical to that of 1925. Lots of black malt and a lot of sugar, too. In the form of Special dark and two types of caramel.
| Action | barrels | strike heat | initial heat | mashed (mins) | stood (mins) | tap heat |
| mash | 99 | 156º F | 145º F | 60 | 25 | 147º F |
| underlet | 15 | 175º F | 150º F | 120 | 154º F | |
| sparge | 250 | 170º F |
Not quite the same hops as in 1925, as they’re all English. From the 1929 and 1930 seasons.
| 1931 Fullers Brown Stout | ||
| pale malt | 7.50 lb | 64.49% |
| black malt | 1.00 lb | 8.60% |
| flaked maize | 1.00 lb | 8.60% |
| flaked oats | 0.08 lb | 0.69% |
| No. 3 invert sugar | 1.50 lb | 12.90% |
| caramel 500 SRM | 0.55 lb | 4.73% |
| Fuggles 90 min | 2.00 oz | |
| Goldings 30 min | 2.00 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1056 | |
| FG | 1015 | |
| ABV | 5.42 | |
| Apparent attenuation | 73.21% | |
| IBU | 45 | |
| SRM | 42 | |
| Mash at | 147º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 61.5º F | |
| Yeast | Wyeast 1968 London ESB | |
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