Saturday 16 September 2023

Let's Brew - 1902 Fullers Single Stout

Sometime around 1900, Fullers introduced a new, weaker Stout. Which, in a moment of inspiration, they named Single Stout.

Even for a Single Stout, it’s pretty feeble. Whitbread’s, for example, was 1072º. And not that much stronger than Fullers Porter, at 1050º. I suppose there must have been a market for something of this strength. Or maybe not, as it doesn’t appear in the records from 1910.

The backbone of London Stout – pale, brown and black malt – are all present. Along with some other stuff. Like flaked maize and caramel. There’s some undefined type of sugar. No. 3 invert seems to leave it around the right colour. There’s a lot of it, too. Over 25% of the total.

Amongst the malts, there’s a modest quantity of brown malt and quite a lot of black malt. Enough to create a pretty dark beer in conjunction with the No. 3 and caramel.

Definitely an underlet. Not sure what the third step is. It’s described as “Sacc.”. I know from later logs that it’s “Saccharum liquor”, i.e., a sugar solution. It seems a bit odd to add that to the mash. I just have to assume that they knew what the hell they were doing.

Action barrels strike heat mashed (mins) stood (mins) tap heat gravity
mash 1 206 158º F 60 25 145º F 1086.2
underlet 16 175º F   80    
sacc. liquor 63          
sparge 197 170º F        

Three types of hops. English from the 1900 and 1901 seasons and Worcester from 1901.

No ageing for this baby.  

1902 Fullers Single Stout
pale malt 5.75 lb 51.25%
brown malt 1.25 lb 11.14%
black malt 0.67 lb 5.97%
flaked maize 0.25 lb 2.23%
No. 3 invert sugar 3.00 lb 26.74%
caramel 500 SRM 0.30 lb 2.67%
Fuggles 90 min 1.75 oz
Fuggles 30 min 1.75 oz
Fuggles dry hops 0.25 oz
OG 1058
FG 1015.5
ABV 5.62
Apparent attenuation 73.28%
IBU 37
SRM 38
Mash at 147º F
Sparge at 175º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1968 London ESB


This is one of the 277 recipes in my new book on London Stout. Get your copy now!

1 comment:

Anonymous said...

Could easily pass for a modern stout Ron.