Let's Brew - 1910 Fullers Brown Stout

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