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 galStyle: Best Bitter (11B)
Boil Size: 7.04 galStyle Guide: BJCP 2015
Color: 10.1 SRMEquipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L)
Bitterness: 36.5 IBUsBoil 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

Ingredients
Amount Name Type #
1.50 oz Rice Hulls (0.0 SRM) Adjunct 1
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
14.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
1.50 oz Fuggles [4.1%] - Boil 60 min Hops 4
0.50 Whirlfloc Tablet (Boil 15 min) Misc 5
1.50 oz Fuggles [4.1%] - Boil 15 min Hops 6
0.25 tsp Wyeast Beer Yeast Nutrient Blend (Boil 10 min) Misc 7
1.50 oz Fuggle [4.1%] - Boil 3 min Hops 8
2 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 9

Notes

Based 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 = 1.011@69.1°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!