Notes for brewing a Fuller’s London Pride.<\/p>\n
The Brewing Network, Can You Brew It: Fuller’s London Pride, The Jamil Show 05-24-10<\/a><\/p>\n The Brewing Network, Can You Brew It: Fullers Re-Brews, The Jamil Show 11-08-10<\/a><\/p>\n From the podcast: Fermentation: Start at 17\u00b0C, raise to 20\u00b0C over 12 hours. At 1\/2 OG, drop to 17\u00b0C. At 1\/4 OG drop to 6\u00b0C for two days.<\/p>\n 6 gallon batch Malts: Hops: Yeasts: Water: Mash: (No info given)<\/p>\n Fermentation: From Fuller’s website<\/a>:<\/p>\n Cask: IBU=30, ABV=4.1 Malt: Chocolate, Crystal, Pale 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 … Continue reading
\nMash 1.3 quarts per pound.
\nESB: 1st runnings, collected 5.5 gals @ 1.063 pre-boil. Added water to 7 gals. Boiled to 6.
\nLP: 2nd runnings, collected 7 gals @ 1.038 pre-boil. Boil to 1.048.
\nBlend mash runnings for gravity.<\/p>\n
\nOG = 11.85 Plato or SG=1.048
\nSRM = 9
\nIBU = 40
\n70% Efficiency<\/p>\n
\n95% Pale Malt
\n5% British crystal 70-80
\n50-75 grams Chocolate malt<\/p>\n
\n20 grams Target 11%AA 60 mins., 0.71 oz, 7.8 AAU
\n18 grams Challenger 7.5%AA 3 mins., 0.64 oz, 4.8 AAU
\n18 grams Northdown 8.5%AA 3 mins., 0.64 oz, 5.4 AAU
\n6 grams Goldings 4.75%AA 3 mins., 0.21 oz, 1.0 AAU<\/p>\n
\nWLP002<\/p>\n
\nGypsum<\/p>\n
\nStart at 17\u00b0C, raise to 20\u00b0C over 12 hours.
\nAt 1\/2 OG, drop to 17\u00b0C.
\nAt 1\/4 OG drop to 6\u00b0C for two days.<\/p>\n
\nBottle: IBU=35, ABV=4.7<\/p>\n
\nHops: Challenger, Goldings, Northdown, Target<\/p>\n","protected":false},"excerpt":{"rendered":"