And here's the final Fullers beer of this set. And one of the strongest. There was another beer, Single Stout, which was blended from Brown Stout and Porter. Except I can't quite make out the quantities of each.
There’s also been a drop in the gravity of Brown Stout, though it’s relatively much less than in Porter, being 5 degrees.
You can probably guess what I’m going to say next. This was parti-gyled with the Porter above. Leaving me nothing really to say about the recipe. So I won’t even try.
The parti-gyle was about one-third Brown Stout and two-thirds Porter: 98 barrels and 192 barrels. Which is quite a high proportion of Stout, given how strong a beer it was.
The big question is this: was Brown Stout aged? The honest answer being, I’ve no idea. My guess would be that it was semi-stock. That is, aged for a couple of months, but no longer.
| 1910 Fullers Brown Stout | ||
| pale malt | 7.25 lb | 53.82% |
| brown malt | 1.25 lb | 9.28% |
| black malt | 0.75 lb | 5.57% |
| flaked maize | 0.33 lb | 2.45% |
| No. 3 invert | 3.50 lb | 25.98% |
| caramel 1000 SRM | 0.39 lb | 2.90% |
| Cluster 90 mins | 1.25 oz | |
| Goldings 60 mins | 1.25 oz | |
| Goldings 30 mins | 1.25 oz | |
| OG | 1070 | |
| FG | 1020 | |
| ABV | 6.61 | |
| Apparent attenuation | 71.43% | |
| IBU | 48 | |
| SRM | 48 | |
| Mash at | 146º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 59.5º F | |
| Yeast | WLP002 English Ale | |
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