Fullers Imperial IPA

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Fullers Imperial IPA

Postby Bad 'Ed » Thu Dec 14, 2017 19:47

I noticed the recipe on twitter today so reposted it here in case anyone wants to reproduce this one.
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Re: Fullers Imperial IPA

Postby Dennis King » Thu Dec 14, 2017 20:25

I wonder what No.3 powder is.
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Re: Fullers Imperial IPA

Postby Pakman » Thu Dec 14, 2017 20:43

It looks like they add black pepper at the end of the boil - any-one else do this or am I reading code for something else?

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Re: Fullers Imperial IPA

Postby Bad 'Ed » Fri Dec 15, 2017 11:30

We'll they're not American so I doubt it will be bell peppers.

If you want a peppery hop but it's cheaper or tastier to add a different hop + pepper it kind of makes sense.

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Re: Fullers Imperial IPA

Postby CraftyTim » Fri Dec 15, 2017 20:47

Brilliant - is there one for London Pride somewhere?

Oh and their Porter, two of the best beers darn sarf.

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Re: Fullers Imperial IPA

Postby Bad 'Ed » Fri Dec 15, 2017 22:06

Not that I've seen, although I don't go on twitter very often.

This might be something that they're doing now though as it was tweeted by a brewer and then retweeted by the main brewery account so they're obviously comfortable with the recipe being out in the world.

Maybe you could just email them and ask for the other recipes you want?

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Re: Fullers Imperial IPA

Postby jaroporter » Fri Dec 15, 2017 22:37

would have thought they'd be more guarded over beers like pride and porter. i think these are oneoff brews?

still can get plenty of information about their brews/process from just these two sheets though. loving these
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Re: Fullers Imperial IPA

Postby jkp » Sat Dec 16, 2017 01:35

I'm sure Fuller's brewmaster gave out the recipe for Pride on an episode of Can You Brew It?

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Re: Fullers Imperial IPA

Postby CraftyTim » Sat Dec 16, 2017 11:02

jkp wrote:I'm sure Fuller's brewmaster gave out the recipe for Pride on an episode of Can You Brew It?


Found it :thumb:

http://www.thebrewingnetwork.com/post1621/

To be strictly authentic you need to Parti-Gyle and brew the ESB as the first beer, Pride is the second :notworthy:

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Re: Fullers Imperial IPA

Postby jkp » Sat Dec 16, 2017 16:46

That's it. And I think they also did 1845, and Meantime's IPA and Porter. Lots of good stuff on that show, pity they seem to have stopped doing it. The Jamil show, which has replaced it(?) seems to be more drinking, burping and overall far less informative......

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Re: Fullers Imperial IPA

Postby Brewzee » Sat Dec 16, 2017 22:30

Interesting how scaled back to 20 litre brew thats nearly a kilo of sugar/ragus...if its a 260 HL brew right
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Re: Fullers Imperial IPA

Postby HTH1975 » Mon Dec 18, 2017 10:19

Brewzee wrote:Interesting how scaled back to 20 litre brew thats nearly a kilo of sugar/ragus...if its a 260 HL brew right


If you look at some older recipes on Ron Pattinson’s blog, you’ll see that 10-20% invert sugar isn’t unheard of.

Glad people are embracing this ingredient.

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Re: Fullers Imperial IPA

Postby john luc » Wed Dec 27, 2017 11:09

Not a fan of adding sugar to a brew as it is usually only done to keep costs down rather than really to add something to the beer :!: . Some sugars can be good though :cheers1:
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Re: Fullers Imperial IPA

Postby john luc » Wed Dec 27, 2017 11:12

Sometimes brewers add something to keep it cheap and accidently find it adds to the beer like flaked rice in Budweiser :whistle:
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Re: Fullers Imperial IPA

Postby Eric » Wed Dec 27, 2017 15:31

Even taking into account extraction efficiency, that from Ragus Invert #3 would still be more than twice as expensive than could be obtained from Fawcett's M.O. The main advantage of sugar in this recipe is a high original gravity without an excessively long boil or low efficiency lauter.

The State of Missouri, the home of Budweiser, is one of six US major rice producers, nearly 20% of which is used in beer manufacture. Rice is low in nitrogen (yes, taste too) while 6 row barley has enzyme levels sufficient to convert a higher level of adjuct than using the two row more common in UK.

The use of rice didn't catch on in the same way in more northern parts of the US or in Canada due to the additional cost of transport compared with using more locally grown barley and wheat.
The use of Invert sugar as in the Fuller's recipe also produces a beer with less nitrogen and thereby less likely to haze.
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Re: Fullers Imperial IPA

Postby Brewzee » Fri Dec 29, 2017 08:38

I used unrefined sugar from a local Punjab shop, jaggary, in a recent brew. I've never used ragus but I would love someone who has used it to comment on how similar they are. The eventual brew was a disaster as ran out of malt, used home grown cascade and tesco had 3 bags of frozen cherries for a fiver which I added as a grand finale. Looks good but hops fight cherries in a week brew.
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Re: Fullers Imperial IPA

Postby jkp » Fri Dec 29, 2017 10:02

Jaggary, is that the sugar made from coconut nectar?

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Re: Fullers Imperial IPA

Postby Eric » Fri Dec 29, 2017 15:43

Jaggary can be made from a range of saps such as cane juice , palm and date oils. I've never brewed with it but have drank a Belgian style beer that incorporated jaggery. The beer was too complex for me to determine what of the flavours it provided.

Invert sugar is made from cane sugar, candy sugar from beet.

In all cases such additives provide extra flavours without being dominant.
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Re: Fullers Imperial IPA

Postby Lanky94 » Mon Jan 01, 2018 23:19

At those ratios it comes out at:
77% MO
11.5 Crystal light
11.5% Invert
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Re: Fullers Imperial IPA

Postby Eric » Tue Jan 02, 2018 14:51

Lanky94 wrote:At those ratios it comes out at:
77% MO
11.5 Crystal light
11.5% Invert


Indeed yes, by weight. By contribution to the original gravity accounting for potential extract and mash and sparge efficiency it could be more like.....
71% MO
12% Crystal light
17% Invert
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Re: Fullers Imperial IPA

Postby Lanky94 » Sun Jan 21, 2018 19:45

Eric wrote:
Lanky94 wrote:At those ratios it comes out at:
77% MO
11.5 Crystal light
11.5% Invert


Indeed yes, by weight. By contribution to the original gravity accounting for potential extract and mash and sparge efficiency it could be more like.....
71% MO
12% Crystal light
17% Invert


Does that seem like an excessive amount of crystal Eric?
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Re: Fullers Imperial IPA

Postby Eric » Mon Jan 22, 2018 00:04

Lanky94 wrote:
Eric wrote:
Lanky94 wrote:At those ratios it comes out at:
77% MO
11.5 Crystal light
11.5% Invert


Indeed yes, by weight. By contribution to the original gravity accounting for potential extract and mash and sparge efficiency it could be more like.....
71% MO
12% Crystal light
17% Invert


Does that seem like an excessive amount of crystal Eric?


Possibly, but I know of only one way to test it and it's unlikely I'll pay their price.

I brewed yesterday with 7% crystal and thought nothing of that because there was a greater amount of #1 invert and flaked maize to balance the potential sweetness. Fullers are using #3 invert so maybe they are bumping up the sweetness and matching that with 265mg/l of sulphate additions. I don't know, they've a lot more experience than I.
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Re: Fullers Imperial IPA

Postby jaroporter » Wed Jan 24, 2018 12:39

there's so many different way to balance a beer, and fuller's really are masters of it. even their super-hoppy american beers are well rounded.

i wonder if their yeast is quite attenuative too. like eric says, there's plenty of invert in there, and they're chucking in a lot of gypsum. i've actually settled on a slightly opposed approach - using invert and low mash temps but boosting sweetness with chlorides and a medium attenuating yeast.

it's also light crystal so i wouldn't expect the flavour to be overpowering either. plenty of people (me included) have gone much higher with regular crystal. dark crystal i might be more cautious of
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