The ATF Fullers 1845 Clone aims to replicate the strong, rich and fruity ale, that was specially commissioned to celebrate 150 years of the Fuller, Smith and Turner partnership. For best results this beer should be bottle conditioned for 100 days. Bottle conditioning should take place in a cool dark environment.
Fullers Brewers Notes
Best poured slowly, 1845 delivers a sweet, fruit cake aroma, a dark tawny colour and a dry finish that sings of spices and raisin. Those fruity characteristics harmonise perfectly with the biscuity malts amid a clever and complex range of subtle flavours, the depth of which you could only find in a live beer fermented in the bottle.
Yeast is not included in the kit. We recommend using Lallemand London ESB or you could also try Fermentis SafAle S-04.
If crash cooling it is possible to cause the yeast thermal shock, which may be an issue when bottle conditioning, particularly a higher alcohol beer. For extra insurance you may wish to pitch a bottle conditioning yeast such as Lallemand CBC-1 Cask and Bottle Conditioning Yeast.
Selecting the yeast from the dropdown box above will add one packet to your cart. Please click the + symbol beside the amount to increase this to the recommended quantity for the batch size.
24 L Batch
48 L Batch
Pre-boil Volume @ 100℃
Assumed Boil off rate per hour
Post Boil Kettle Volume @ 20℃
Post Boil Efficiency
Target Original Gravity
Target Final Gravity
Packets of recommended yeast - Lallemand London ESB
Packets of recommended yeast - SafAle S-04
This kit contains:
Detailed recipe and instructions.
Grain (milled or unmilled)
Sour Grapes (if required)
NZ Styrian Goldings
Brewing salts (if required)
Please select the source water you will be using to receive the correct salts. The target water profile is provided for brewers using another source water so that the correct mineral/acid additions can be calculated to achieve the target water profile and mash pH. Brewing salts and lactic acid can be purchased here.
This kit is only put together when ordered. All hops are kept vacuum sealed and refrigerated. Yeast is also kept refrigerated.