Notes for brewing a Fuller’s London Pride.
The Brewing Network, Can You Brew It: Fuller’s London Pride, The Jamil Show 05-24-10
The Brewing Network, Can You Brew It: Fullers Re-Brews, The Jamil Show 11-08-10
From the podcast:
Mash 1.3 quarts per pound.
ESB: 1st runnings, collected 5.5 gals @ 1.063 pre-boil. Added water to 7 gals. Boiled to 6.
LP: 2nd runnings, collected 7 gals @ 1.038 pre-boil. Boil to 1.048.
Blend mash runnings for gravity.
Fermentation: Start at 17°C, raise to 20°C over 12 hours. At 1/2 OG, drop to 17°C. At 1/4 OG drop to 6°C for two days.
6 gallon batch
OG = 11.85 Plato or SG=1.048
SRM = 9
IBU = 40
70% Efficiency
Malts:
95% Pale Malt
5% British crystal 70-80
50-75 grams Chocolate malt
Hops:
20 grams Target 11%AA 60 mins., 0.71 oz, 7.8 AAU
18 grams Challenger 7.5%AA 3 mins., 0.64 oz, 4.8 AAU
18 grams Northdown 8.5%AA 3 mins., 0.64 oz, 5.4 AAU
6 grams Goldings 4.75%AA 3 mins., 0.21 oz, 1.0 AAU
Yeasts:
WLP002
Water:
Gypsum
Mash: (No info given)
Fermentation:
Start at 17°C, raise to 20°C over 12 hours.
At 1/2 OG, drop to 17°C.
At 1/4 OG drop to 6°C for two days.
Cask: IBU=30, ABV=4.1
Bottle: IBU=35, ABV=4.7
Malt: Chocolate, Crystal, Pale
Hops: Challenger, Goldings, Northdown, Target
