Parti-gyled with the Porter was Brown Stout. Just like back in 1887. Though the gravity has increased quite a bit: by 7º. The Stout was very much the junior partner in the brew, with 86 barrels brewed compared to 190.5 barrels of Porter.
The grist, logically enough, is the same as in the Porter. Meaning that there’s an awful lot of sugar. Coming to over 25% of the total fermentables. Whatever that sugar might be. Probably some sort of invert.
There’s one place the recipe is different from Porter: dry hops. With the Stout being dry hopped and the Porter not.
The kettle hops were Mid-Kent from the 1895 harvest and Californian from 1896. While the dry hops were East Kent from the 1896 season.
There’s no indication that this was vatted, but my guess is that it probably had a month or two of secondary fermentation in the cask.
| 1897 Fullers Brown Stout | ||
| pale malt | 7.50 lb | 51.44% |
| brown malt | 2.75 lb | 18.86% |
| black malt | 0.33 lb | 2.26% |
| No. 2 invert | 4.00 lb | 27.43% |
| Cluster 90 mins | 1.50 oz | |
| Cluster 60 mins | 1.25 oz | |
| Fuggles 30 mins | 1.25 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1075 | |
| FG | 1025 | |
| ABV | 6.61 | |
| Apparent attenuation | 66.67% | |
| IBU | 56 | |
| SRM | 28 | |
| Mash at | 151º F | |
| Sparge at | 175º F | |
| Boil time | 90 minutes | |
| pitching temp | 58.5º F | |
| Yeast | WLP002 English Ale | |
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