Let's Brew Wednesday - 1962 Fullers Nourishing Stout

Someone asked the other day: what's Nourishing Stout? Bottled Porter was my reply. And that's exactly how this started. In the brewhouse it continued to be called Porter decades after the draught form had been dropped and it was only available in bottles as Nourishing Stout.

And here we are at the end of Nourishing Stout. It probably wasn’t dropped in 1962. But it’s the last brewing book I photographed which includes it. Sometime in the early or mid-sixties.

This iteration isn’t wildly different from that of 1959. I’m only really including it for reasons of completeness. All the same elements are there, just in slightly varying percentages. Less black malt, flaked maize and sugar; more pale and crystal malt. But nothing radically different.

The sugar was a mix of Special Dark and PEX. For which I’ve substituted No. 3 invert sugar.

There’s the same, cooler mash as in 1959.

Action	barrels	strike heat	initial heat	mashed (mins)	stood (mins)	tap heat
mash	17	151º F	138º F	0	30	133º F
underlet	2	170º F	149º F		120	145º F
sacc. liquor	41
sparge	105	170º F

Not many details were provided about the hops. All I know is that they were English-grown Fuggles. 

1962 Fullers Nourishing Stout
pale malt	3.25 lb	52.93%
black malt	0.50 lb	8.14%
crystal malt 60 L	0.50 lb	8.14%
flaked maize	0.25 lb	4.07%
No. 3 invert sugar	1.25 lb	20.36%
caramel 500 SRM	0.39 lb	6.35%
Fuggles 105 min	0.75 oz
Goldings 30 min	0.75 oz
OG	1031
FG	1010
ABV	2.78
Apparent attenuation	67.74%
IBU	20
SRM	31
Mash at	146º F
Sparge at	170º F
Boil time	105 minutes
pitching temp	62.5º F
Yeast	Wyeast 1968 London ESB