Fullers X March 10th 1910 mashing scheme

Just one process left. And that’s mashing. In my spreadsheet of details extracted from brewing records I don’t include anything about mashing. Why? Because what breweries recorded varies enormously. And is difficult to summarise in a couple of columns.

Fullers were one of the better breweries when it came to noting down mashing details

It’s pretty much a classic underlet process. Where there’s an initial infusion mash at 149º F, followed by the addition of a smaller quantity of water introduced from below. This raised the temperature by 4º F.

At some point after the underlet “Saccharum Liquor”, that is a sugar solution, was added to the mash. This is rather odd, as sugar was usually added at the boiling stage.

The process was completed by a sparge at 168º F to 168º F.

A majority of English brewers used a method something like this. The ability to perform an underlet mash being the main reason for retaining internal rakes in the mash tun.

Fullers X March 10th 1910 mashing scheme
operation	barrels	strike heat	initial heat	mashed (mins)	stood (mins)	tap heat
mash	97	159º F	149º F	60	30
underlet	21	175º F	153º F			148º F
Saccharum Liquor	19
sparge	169	168º F
		165º F				152º F
Source:
Fullers brewing record held at the brewery.