Fullers 1845 Clone

From London Amateur Brewers Wiki
Jump to navigation Jump to search

By Dave Halse

Recipe is part of Recipe Index

BJCP 2021 Style 17A British Strong Ale

1845 has always been one of my favourite beers and I’ve had limited success brewing this in the past. However, following more and more research and modification, this is currently my best recipe for 1845, and blind tasting on one of the batches proved indistinguishable from the real thing.


  • IBU 50
  • ABV 6.3%
  • OG 1.065
  • FG 1.017



London water treated for hardness (and calcium, but not really necessary). You can try to match a Fullers water profile, but no great need.


This recipe is all about the malt. The key to me failing so many times and then succeeding was moving to Simpsons malt for this beer. I read on the internet someone discussing this with Fullers brewers, and that they use Simpsons malt for this beer, and I’ve found out it really does make all the difference. If you don’t use Simpsons malt for this beer, then don’t even bother brewing it, you won’t get the result you desire. This is the most important thing in this entire recipe. For whatever reason, their roasting profile (which is different for all maltsters) is what makes 1845:

  • Base. Suggest Maris Otter, 78%
  • Simpsons Double Roast Crystal, 11%
  • Simpsons Amber, 11%


This beer is all about the malt. It does have a firm bitterness, which is why I guessed at least 50 IBU, but it could be higher. Go for 50 at your first attempt. Fullers typical hops might be Target. A 60 minute utilisation is fine. No dry hop.

  • Target Hops (or EKG or similar) to hit 50 IBU


WLP002. This is Fullers yeast. A good workhorse and good flocculation. I think using this yeast is highly important for this beer (the right attenuation, typical esters and potentially some diacetyl, which is often part of a Fullers beer, in my opinion).



Single infusion at 67c for 60 minutes (It’s a thick beer, I mash at 68, but I bet I couldn’t tell if I mashed at 62 on this beer – the gravity is high and this yeast will only attenuate so much (it will finish high due to the high percentage of specialty malts).


60 minutes


Literally chuck the WLP002 in there (it’s made for about 25L), I’ve never had a sluggish or slow start, but I will warm the yeast to room temperature before adding it. But you could activate it first/make a starter etc (but in my opinion unnecessary). Ferment anywhere in WLP002 published range (just go for a typical ale temp and less than 24c. My ideal is 22c here, aka in the spare room). I believe the real thing is aged three months before selling. That will help a lot if you can keep your hands off it – and it does make a big difference.


Bottle condition