Fuller's London Pride Derivative 1, Batch 41
All Grain Recipe
Submitted By: brett (Shared)
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|Brewer: Brett Binns|| |
|Batch Size: 5.50 gal||Style: Best Bitter (11B)|
|Boil Size: 7.04 gal||Style Guide: BJCP 2015|
|Color: 10.1 SRM||Equipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L)|
|Bitterness: 36.5 IBUs||Boil Time: 60 min|
|Est OG: 1.047 (11.6° P)||Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb|
|Est FG: 1.012 SG (3.0° P)||Fermentation: Ale, Single Stage|
|ABV: 4.6%||Taste Rating: 30.0|
||Rice Hulls (0.0 SRM)
||Pale Malt, Maris Otter (3.0 SRM)
||Caramel/Crystal Malt - 80L (80.0 SRM)
||Fuggles [4.1%] - Boil 60 min
||Whirlfloc Tablet (Boil 15 min)
||Fuggles [4.1%] - Boil 15 min
||Wyeast Beer Yeast Nutrient Blend (Boil 10 min)
||Fuggle [4.1%] - Boil 3 min
||London ESB Ale (Wyeast Labs #1968)
NotesBased on my Batch 36 clone recipe, I am using Gleneagle Maris Otter and all Fuggles in this recipe. The prior one cam out great with wonderful malt flavor and a fairly sharp hop bite. I have tried to shift this all Fuggles version more toward the boil end to showcase the Fuggles character more.
2016-05-23: 0.8L of starter using 1L before boil water, 2.5 oz of CBW Golden Light DME, and 0.25 tsp of Wyeast yeast nutrient used, along with Wyeast 1968 London ESB yeast.
2016-05-24: Brew day. I extended the mash to 90 minutes of 149°F. Everything went well. Captured 5 G of wort at between 70°F and 72°F. I topped up the mash just a little to get the BrewMometer in the wort, and to get a little clear liquid over the grain bed. Should try 1.5 ratio next time I do this recipe. Aerated like crazy via energetic rocking, more than usual, to try and get the final gravity down.
2016-06-18: Still in Primary and activity has ended. SG = email@example.com°F or 1.012 - right on target. Flavor warm and flat seems without fault except maybe without much depth. It is ready for keg none the less. Racking to keg #6. And pretty excited about it!
2016-06-22: Going into Keezer!