Fullers Double Stout (1 ratings)

All Grain Recipe

Submitted By: fairwater (Shared)
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Brewer: Bryan
Batch Size: 4.23 galStyle: Imperial Stout (13F)
Boil Size: 6.77 galStyle Guide: BJCP 2008
Color: 35.7 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/45 L) - All Grain
Bitterness: 86.8 IBUsBoil Time: 90 min
Est OG: 1.074 (18.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 8.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 9.24 oz Maris Otter (Crisp) (4.0 SRM) Grain 1
1 lbs 15.38 oz Brown Malt (65.0 SRM) Grain 2
9.91 oz Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 3
6.70 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 4
1 lbs 11.27 oz Invert Sugar (0.0 SRM) Sugar 5
0.94 oz Molasses (80.0 SRM) Sugar 6
1.94 oz Goldings, East Kent [5.0%] - Boil 90 min Hops 7
0.53 oz Fuggles [4.5%] - Boil 90 min Hops 8
1.59 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 9
0.46 oz Fuggles [4.5%] - Boil 30 min Hops 10
1 pkgs English Ale (White Labs #WLP002) Yeast 11

Ratings

1910 recipe for Fullers Double Stout (Past Masters Series)

by fairwater

Based on this forum post by Ron Pattinson:
http://www.homebrewtalk.com/f12/fullers-past-masters-double-stout-290968/

Dark invert (assumed to be #3) converted to golden syrup (invert sugar) and molasses.

Brewing this tomorrow!