Sometime around 1900, Fullers changed the name of their Strong/Stock Ale from XXK to BO, or Burton Old. Not sure why they did that. Butt they would stick with the new name for several decades.
There are a few significant differences in the recipe. The biggest being the lack of brown malt in this iteration. Instead, there’s a small amount of caramel for colour. There’s also been a small amount of flaked maize added. The majority of the base malt was made from English barley, with around a quarter from Chilean barley.
Other differences? The OG is two degrees lower. And the boil time is 75 minutes longer.
Four types of hops: Mid-Kent from the 1908 and 1909 harvests, English from 1908 and Oregon from 1907.
I’m pretty sure this would have been brewed as a Stock Ale. Being aged for at least six months in trade casks before sale. Possibly as much as a year or more.
| 1910 Fullers Burton Old | ||
| pale malt | 14.75 lb | 87.69% |
| flaked maize | 0.67 lb | 3.98% |
| No. 2 invert sugar | 1.33 lb | 7.91% |
| caramel 1000 SRM | 0.07 lb | 0.42% |
| Cluster 165 mins | 2.00 oz | |
| Fuggles 60 mins | 2.00 oz | |
| Fuggles 30 mins | 2.00 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1075 | |
| FG | 1020 | |
| ABV | 7.28 | |
| Apparent attenuation | 73.33% | |
| IBU | 76 | |
| SRM | 13 | |
| Mash at | 152º F | |
| Sparge at | 168º F | |
| Boil time | 165 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP002 English Ale | |
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4 comments:
Would a beer like this be primed or just carbonate naturally from the residual sugar in the trade casks?
It had 173 lbs of DM primings for 164 barrels. So about 1 lb per barrel.
Were stock ales cask hopped, or was that more of a running beer thing?
I think anything meant for ageing was dry hopped.
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