Recipe Type: All Grain
Yeast: WLP002
Yeast Starter: 1 L
Batch Size (Gallons): 5.5
Original Gravity: 1.068
Final Gravity: 1.020
IBU: 32
Boiling Time (Minutes): 90
Color: 17
Primary Fermentation (# of Days & Temp): 10 at 68F
Secondary Fermentation (# of Days & Temp): 25 at 64F
Tasting Notes: Sherry, raisin, caramel, malty, low hop flavor and aroma, low bitterness

10.00 lbs. Pale Malt(2-row)
1.00 lbs. Aromatic Malt
0.75 lbs. Amber Malt
0.50 lbs. Crystal 20L
0.25 lbs. Crystal 40L
0.25 lbs. Crystal 60L
0.25 lbs. Crystal 80L
0.50 lbs. Special B Malt

2.00 oz. Goldings - E.K. Whole 4.2%AA 90 min.
0.50 oz. Goldings - E.K. Whole 4.2%AA 20 min.

Qts Water Per Lbs Grain: 1.15
Saccharification Rest Temp : 156F
Brewhouse Efficiency: 75 %

Yeast: WLP002


This was my first attempt to clone Fuller's 1845. The original has a bit more bitterness and is a bit lighter in color, but this is a decent approximation. After aging just over 2 years, it received a runner up BOS out of 135 entries in our club competition. Judges' notes included: Sherry aroma, dark fruit esters, no hop aroma; sweet malty caramel, raisin-like rich flavors, molasses flavors throughout, low biterness; heavy body, very smooth.

Only negative comment was that it could use more alcohol warmth. It is at the low end of the style guidelines for OG (to match Fuller's 1845), and if I were to brew this again, I would bump up the base malt by 2 to 3 pounds. The hops were a bit low as well and since the beer benefits from aging, it could stand a 40% increase in hops in addition to a 15 to 20% hop bump to balance the additional base malt (putting it closer to the center of the style guidelines for IBUs).