Saturday 19 August 2023

Let's Brew - 1940 Fullers OBE

Fullers continued to brew their strong Burton at the start of the war. I don’t need to tell you that this wasn’t going to last. This strength of draught beer would soon disappear for around a decade.

OBE was never anything even vaguely resembling a mainstream beer. Few brews even got into double figures in terms of barrel produced. This batch was just 9.75 barrels. Brewed together with 49.25 barrels of BO and 346 barrels of X.

Despite the minute quantities made, Old Burton Extra became something of a legend. Probably on account of its effect on the unwary, who mistook it for a standard-strength Burton Ale. John Keeling once asked me, while we were discussing the Past Masters series: :Which beer do you think we should brew next?” “OBE.” Was my instantaneous reply. 

1940 Fullers OBE
pale malt 13.50 lb 85.04%
flaked rice 1.50 lb 9.45%
Beane's grist 0.125 lb 0.79%
glucose 0.50 lb 3.15%
caramel 1000 SRM 0.25 lb 1.57%
Fuggles 90 mins 1.75 oz
Fuggles 30 mins 1.75 oz
Goldings dry hops 0.50 oz
OG 1069
FG 1022.5
ABV 6.15
Apparent attenuation 67.39%
IBU 38
SRM 19
Mash at 147º F
After underlet 152º F
Sparge at 168º F
Boil time 90 minutes
pitching temp 60º F
Yeast WLP002 English Ale

This is an excerpt from my recently-released BlitzKrieg!, the definitive book on brewing during WW II.

Get your copy now!

The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.

Buy one now and be the envy of your friends!


PeeBee said...

Someone's going to ask it ... may as well be me:

What the B. hell is "Beane's Grist"?

PeeBee said...

Okay, so I was impatient and not looking ...

InSearchOfKnowledge said...

I suppose this one would also have a higher attenuation after being matured?

Anonymous said...

What is Beane's grist?

Iain said...

Beane's is the early form of maltodextrin from rice, yes? I recall it turning up on your blog last year. Would such a small amount add anything appreciable? Was the brewer simply trying to jam as much body as possible into the finished beer?

A Brew Rat said...

Interesting to see Beane's patented grist still being used in 1940. I'm guessing rice syrup solids would be a modern day substitution for it.

Anonymous said...

What exactly is Beane's grist?