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Home » Recipes » 2004 September - Cullen's Full of It Fuller's Brews
2004 September - Cullen's Full of It Fuller's Brews
Style:    4.3 - ESB / 4.2 - Special Bitter / 4.1 - Ordinary Bitter
Brewed by:    Cullen Davis, John, David Uhl, Kent Fletcher, Drew Beechum
Brewed at:    The Shop
Batch Size:    16.0 Gallons
Boil Time:    60 Minutes
Actual OG of Runnings:    1.100 / 1.045 / 1.016
Actual OG of Beers:    1.060 / 1.045 / 1.036
Est. IBU:    46.5 / 27 / 23 IBUs
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Malt Crisp 25.0 lbs 82.0%
Crystal 55L British 3.0 lbs 9.8%
Flaked Maize American 2.5 lbs 8.2%
Hops (ESB)
Name Form Alpha Amount Time
Northdown Pellet 8.5% 0.5 oz 60
Target Pellet 11.0% 0.25 60
Northdown Pellet 8.5% 1.0 oz 15
Challenger Pellet 7.5% 0.25 oz 15
Northdown Pellet 8.5% 0.25 oz 5
Challenger Pellet 7.5% 0.25 oz 5
Hops (Special Bitter)
Name Form Alpha Amount Time
Northdown Pellet 8.5% 0.25 oz 60
Target Pellet 11.0% 0.25 60
Northdown Pellet 8.5% 0.25 oz 15
Challenger Pellet 7.5% 0.25 oz 5
Hops (Bitter)
Name Form Alpha Amount Time
Northdown Pellet 8.5% 0.25 oz 60
Northdown Pellet 8.5% 0.50 oz 15
Challenger Pellet 7.5% 0.50 oz 5
Yeast
Man. Code Name Type Amount (Starter)
Wyeast 1275 Thames Valley Ale Ale 1.0G cake from a large batch of mild
Mash Schedule
Step Rest Temp Rest Time Heat Water
Extras
3 Whirlfloc Tablets (20 minutes)
1 tsp. Yeast Nutrient (20 mins)
Notes
Inspired by a presentation of the President of Fuller's Brewery at the Four Points Sheraton LAX, Cullen Davis decided to attempt to replicate the Fuller's methodology of brewing beer.
Fuller's utilizes the traditional English method of "parti-gyle" brewing with a small twist. They do "copper" blending. In other words, they will take the results of the parti-gyle and blend them to produce a variety of beers.
The typical brew process at Fuller's is to strike one mash and pull from that mash an "A" copper, a "B" copper and a "C" copper. These are the equivalent of what we would think of as first, second and third runnings. In order to produce a whole range of beers from the ESB, London Pride, Chiswick Bitter and more, the brewers will blend a different ratio of the kettles into a boil.
Here Cullen choose to do the same thing and was aided by the remarkable gravities that he got for the runnings. First pull was at 1.100, the second at 1.045 and the last at 1.016. Leaving the second runnings alone to make the Special Bitter, portions of the first runnings and third runnings were blended to make a more managable set of boilers at 1.060 and 1.035.
The boils were then staggered to ease maintaining the boils, the hop schedules and the cooling schedule. All in all Cullen ended up with some really great beers, including the bitter that was almost completely killed by the revelers at the 30th Anniversary.
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