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|
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|
|Mash at||147º F|
|Sparge at||175º F|
|Boil time||90 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1968 London ESB|
This recipe is one of more than 250 in my book "Stout!" Come and her
me talk about the history of Stout At Poesiat & Kater on Saturday
18th November , 13:00-14:00.
This is the event page: