Home Brew Forum

26-May-2008 ... Fullers Chiswick Bitter

Batch Size (L): 45.00
Total Grain (Kg): 8.50
Anticipated OG: 1.040
Anticipated EBC: 17.9
Anticipated IBU: 28.9

Wort Boil Time: 60 Minutes
Actual OG: 1.042

Grain
8 kg. Pale Malt(2-row)
400 g. Crystal 55L
100 g. Chocolate Malt

Hops
35 g. Wye Target 11% 60 min.
20 g. Wye Challenger 7% 15 min.
20 g. Wye Northdown 7.9% 15 min.
30 g. Goldings - E.K. 4.2% 0 min.
60 g. Goldings - E.K. 4.2% Into secondary

10 g. Irish Moss 15 Min.

Yeast - White Labs WLP005 British Ale - 1lt starter.

A Brew Buddy day with Bionicmunky, (who took all the photos - thanks BM).
A long day in the damn rain but all went well except for being a bit short in the fermenter - only got 45lt instead of the planned 50lt.

The only remaining challenge will be to decide which of the hundreds of pics get posted after having David Bailey flashing away

Having someone to talk to while brewing seems to make the time go faster and makes for a more enjoyable session.
Thanks for your input BM, hope you got something from the day.

Cracking day Mick, apologies if I chewed your ear off with questions and such.

I've learned lots and now have shed envy

Just had that bottle of Chocolate Stout you kindly gave me to take home, very different to my usual tipple but lovely none the less.

I shall be uploading some photo's either this eve or tomorrow.

All the best,

J

I've used the starter from the out-of-date WLP-005. It had 3 lots of spray malt added over the last few weeks.
It smelt and tasted fine. so in it went.

After an intial lag of about 8 hours there was signs of life.
Now 22 hours after pitching it's beginning to get a into it's stride.
Blowoff tube is farting every 15seconds, so hopefully it was worthwhile being patient with the old vial of yeast.

Nice work chaps, I fancy doing this one myself. Looking forward to seeing those pictures too.

Chiswick's one of my favorite beers - I adjusted a Wheeler recipe to get something similar wondered if this recipe's an invention of yours or how you came accross it?

I haven't got my recipe to hand but I know it isn't the same as that.

Would you keep us posted on how it's coming along and how successfully cloned you feel it is?

cheers

Mixbrewery's recipe looks similar to what Fuller's are allegedly using nowadays since they moved to an all-malt grist. The flaked maize/crystal version is what they used to use.

Nice work Mick

Glad to see all went well MB

steve_flack wrote:Mixbrewery's recipe looks similar to what Fuller's are allegedly using nowadays since they moved to an all-malt grist. The flaked maize/crystal version is what they used to use.

I've long thought there was some small amount of a darker grain like amber malt or special b or chocolate. It seems like there's something toasty in there. Could that be true?

According to emails I've seen from the head brewer at Fullers, the grist is pale/crystal/chocolate and hopped with Target for bittering and Northdown/Challenger for late hopping. The hop charge weight is biased towards the late hops. Some of the beers are dry hopped with Goldings.

Interesting...my next brew has that same grist (though different %). I'm looking forward to it. Thanks for the information, Steve.

The ratios I've seen mentioned are 95:4:1 although I think that's based on guesswork rather than more detailed info from the brewery.

In any event, IMO, the yeast makes the Fullers beers taste like Fullers beers.

Having just re-read the notes on the Whitelabs site I guess WLP002 have been the better yeast to get closer to a Fullers clone?
Maybe i'll do a small 5gal batch with WLP002 to compare the two brews.

WLP002 is very similar to the Fuller's yeast.

mixbrewery wrote:Having just re-read the notes on the Whitelabs site I guess WLP002 have been the better yeast to get closer to a Fullers clone?.

Yep, but the Ringwood yeast will also produce great beer too a win-win situation