Let's Brew Wednesday - 1897 Fullers XXK

What was Fullers Burton Ale looking like at the end of the 19th century? A bit different to in 1887.

There’s been a small drop in gravity. Just 2º, so no biggie. And the impact on the ABV is minimal.

In the grist, there’s been an intriguing development. 1887’s crystal malt has been replaced by brown malt. Which is the opposite way around to what you would expect: crystal replacing brown malt. Though, as they were brewing plenty of Porter and Stout, they would have had brown malt lying around.

No. 2 sugar is just my guess for what is simply described as “saccharum”.

In the copper two types of hops were used, Mid-Kent from the 1895 harvest and East Kent from 1896. With the latter also used as dry hops.

Was this beer aged? Yes. Definitely. Because it says in the brewing record: “Run into Nos. 1 & 2 vats”. How long did it stay there? My guess is between 6 and 12 months. 

1897 Fullers XXK
pale malt	12.25 lb	76.56%
brown malt	0.50 lb	3.13%
No. 2 invert sugar	3.25 lb	20.31%
Fuggles 90 mins	2.75 oz
Goldings 60 mins	2.75 oz
Goldings 30 mins	2.75 oz
Goldings dry hops	1.00 oz
OG	1077
FG	1020
ABV	7.54
Apparent attenuation	74.03%
IBU	85
SRM	14
Mash at	150º F
Sparge at	170º F
Boil time	90 minutes
pitching temp	57º F
Yeast	WLP002 English Ale