48 London Pride Clone

All Grain Recipe

Submitted By: bbbilly05 (Shared)
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Brewer: Mark Bilbrough
Batch Size: 5.00 galStyle: Special/Best/Premium Bitter ( 8B)
Boil Size: 7.88 galStyle Guide: BJCP 2008
Color: 7.6 SRMEquipment: Billy's Brew System
Bitterness: 39.2 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Amount Name Type #
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
3.00 g Calcium Chloride (Mash 60 min) Misc 2
9 lbs 6.81 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
7.94 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 4
0.75 oz Target [10.5%] - Boil 60 min Hops 5
0.50 Whirlfloc Tablet (Boil 15 min) Misc 6
0.63 oz Challenger [7.6%] - Boil 3 min Hops 7
0.63 oz Northdown [7.1%] - Boil 3 min Hops 8
0.25 oz Goldings, East Kent [5.4%] - Boil 3 min Hops 9
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 10


All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). If you brew this, please reply with your results for discussion. OG 1048 IBUs 40 SRM 9 4.67kg Marris Otter 95% 250g Simpson's Dark Crystal(approx. 70lov.) 20g Target 11%AA at 60m 18g Challenger 7.5%AA at 3m 18g Northdown 8.5%AA at 3m 6g Goldings 4.75%AA at 3m WLP002 Mash at 148 Burtonize water with gypsum Ferment at 17C, raise to 20C. Discussion Notes: This is done as a complex partigyle process by Fuller's which was not attempted to be recreated. It was noted that the commercial example has more of an "oversparged" flavor that was tannic whereas the clone did not have that flavor. The above recipe was voted not cloned by a 3-2 vote. It sounded very similar but others reported less malt profile and too much hop aroma. The bitterness of Fuller's was also described as "sharper" than the clone.