Let's Brew - 1931 Fullers Brown Stout

You - well, some of you - voted for a Fullers recipe from the 1930s. Here you go. I'm glad that I spent some of the week finishing off the Fullers recipes for my "Stout!" book. It means I have the perfect recipe to hand.

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