Fullers no longer using caramel or Flaked Maize??

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DaveH
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Fullers no longer using caramel or Flaked Maize??

Post by DaveH » Tue Apr 29, 2008 2:15 pm

Been chatting to a friend, who's just been on the Fullers Tour. Apparently, they no longer brew ESB/London Pride/Chiswick using brewers Caramel or with flaked maize - it's now supposedly an all-malt grist, with chocolate malt used to give colour (supposedly 95%, 4%ish, 1% ish) respectively. I've also seen this mentioned in a couple of other forums.

Hopefully i can find out for definate on the 16th May (i'm off for the tour myself :D ); however, in the mean time, if this is the case, what would you suggest changing the grain bill to?

Norman's recipes for ESB and Pride both call for Flaked Maize, as well as crystal and pale malt - eg the pride recipe calls for 3900g Pale, 130g Crystal and 306g Flaked Maize. What would you suggest changing the Pale and Crystal amounts too, and what amount of chocolate malt would you add?

Any help is appreciated, as i'm about to make the jump to a.g; and am wanting to brew ESB and/or pride as a 'doff of the cap' to my dad - who introduced me to 'proper' beer at a significant early age, and has been a source of inspiration for me in terms of trying new beers etc.

TA!


Dave H.
Beer:
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Conditioning : Cascades Summer Ale, Celtic Stout, Challenger Ale
Bottled: Celtic Stout, Brewery Bitter
Drinking: - Milestone IPA (w/S04)
Upcoming: Brewery Bitter, Fullers Discovery, AG Lager

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BarnsleyBrewer
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Post by BarnsleyBrewer » Wed Apr 30, 2008 3:56 pm

Come on chaps, let's have some expert info!!!!

BB
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MightyMouth

Post by MightyMouth » Wed Apr 30, 2008 4:04 pm

Why would you need to change the grain bill? If the recipe produces a passable clone then stick with it.
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delboy

Post by delboy » Wed Apr 30, 2008 4:39 pm

I suppose you have to ask yourself the question do you prefer the newest version of fullers beer over its predecessers, if the answers yes then go with the info that you got from the brewery, if its no then look to do something like norms or do a search on here for the numerous fuller's clone recipies.

Which every way you decide to go be sure and use the fullers yeast, and as far as hops go its hard to beat the challenger goldings combination IMO.
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anomalous_result

Post by anomalous_result » Wed Apr 30, 2008 4:43 pm

When did they change? Was this years ago or are my bottles of Pride from Christmas now a vintage collector's item?
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DaveH
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Post by DaveH » Wed Apr 30, 2008 4:59 pm

anomalous_result wrote:When did they change? Was this years ago or are my bottles of Pride from Christmas now a vintage collector's item?
Don't know when exactly - my mate was on the brewery tour late January this year (i think).

Might be a good question to ask on the tour though!!!

Re MM's point about changing the grain bill - if the maize is dropped, this then potentially could become an 'extract' brew as opposed to an AG brew!!! Although the point is valid that if this is an acceptable 'clone' why mess about with it?!?!?!?!
Beer:
Primary : -
Conditioning : Cascades Summer Ale, Celtic Stout, Challenger Ale
Bottled: Celtic Stout, Brewery Bitter
Drinking: - Milestone IPA (w/S04)
Upcoming: Brewery Bitter, Fullers Discovery, AG Lager

Wine: Nothing at the mo :(
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iowalad
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Post by iowalad » Thu May 01, 2008 3:05 am

Somebody asked if ESB was sweeter back in Feb.

viewtopic.php?t=10704&highlight=fullers+esb+sweet

Steve D mentioned dropping the Maize in November of 2007.

viewtopic.php?t=8358&postdays=0&postord ... s&start=15

I have used debittered black to try and make up the color but I always keept it low 1% or less.

I enjoyed the tour - took it before I started brewing - it would be more interesting now. You sample the entire Fullers range (including current seasonals) at the end or at least you did back in 2006.
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tony

Post by tony » Thu May 01, 2008 7:12 am

Ive made a few Bitters in the Fullers style latly.

I love it use a combo of MO for the base with 4 to 7% crystal depending on the colour i want and 1% chocolate.

Bitter with Target, chalenger and goldings for flavour and aroma.

Always a nice beer.

Not sure why you would want to thin out a nice beer with Flaked Maize anyway........... i know its traditionally used in a lot of english bitters but i tend to like the full malt beers.

cheers
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BarnsleyBrewer
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Post by BarnsleyBrewer » Thu May 01, 2008 9:23 am

delboy wrote:I suppose you have to ask yourself the question do you prefer the newest version of fullers beer over its predecessers, if the answers yes then go with the info that you got from the brewery, if its no then look to do something like norms or do a search on here for the numerous fuller's clone recipies.

Which every way you decide to go be sure and use the fullers yeast, and as far as hops go its hard to beat the challenger goldings combination IMO.
Where do you get Fullers yeast, is it easy to brew with?
Last edited by BarnsleyBrewer on Thu May 01, 2008 12:56 pm, edited 1 time in total.
"Brewing Fine Ales in Barnsley Since 1984"
- - - - - - - 40 years (1984 - 2024)- - - - - - -
Pints Brewed in 2024......... 104
Pints brewed in 2018.. 416
Pints brewed in 2017.. 416 - Pints brewed in 2016.. 208
Pints brewed in 2015.. 624 - Pints brewed in 2014.. 832
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steve_flack

Post by steve_flack » Thu May 01, 2008 9:26 am

Both Wyeast (1968) and Whitelabs (WY002) do yeasts that are 'similar' to the Fullers yeast. Both are liquid yeasts so will need a starter.
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