Fuller's London Pride Clone, Batch 36

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: Best Bitter (11B)
Boil Size: 7.03 galStyle Guide: BJCP 2015
Color: 9.5 SRMEquipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L)
Bitterness: 37.1 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Amount Name Type #
8 lbs Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM) Grain 1
14.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
1.00 oz Target [5.5%] - Boil 60 min Hops 3
0.50 Whirlfloc Tablet (Boil 15 min) Misc 4
1.00 oz Challenger [8.1%] - Boil 15 min Hops 5
0.25 tsp Wyeast Beer Yeast Nutrient Blend (Boil 10 min) Misc 6
1.00 oz Fuggle [3.8%] - Boil 3 min Hops 7
2.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 8


2016-03-01: Started the London ESB starter today. 1 pkg in 1L 1.035 OG wort (3.3 oz Golden Light DME). SCREWED UP and added yeast while wort was still too warm, roughly 90°F. Cooling it rapidly just by cooling the room and running the stir plate on full. Just hoping it won't be an issue. Also found it very difficult to boil the 1L wort in a 2L Erlenmeyer Flask without boilover. I did boil over once but very little lost. Boil gained and lost many times over 25 minutes. Here is what I am using for equipment and ingredients: 2L Erlenmeyer Flask Brewer's Best Mini Stir Plate, on high Yogurt foil lid, well cleaned and Star Sanned Breiss CBW Golden LIght DME, 3.3 oz in 1L water Wyeast 1968 London ESB smack pack 2016-04-02: Temp was too high when I pitched the yeast. Dumped starter and bought Two Packets of Wyeast 1968 London ESB Yeast for brew day. 2016-03-03: Brew day is here. This batch calls for 11.8 qt of liquor for mash, under 3G. With 8lb 12oz of grain the Brewmometer isn't even in the mash. Then I will use 4G of sparge water. This makes sense, why? Doing it anyway but I should review. I produced 5.8G into Primary with OG of 1.046. No issues. Note use of Fuggles at end of boil was not per original recipe and was added to touch up IBUs a bit, and to make it mine. I want to know Fuggles a little better. 2016-03-04: Good krausen on wort this morning, and bubbling away. Temp on gauge is low at 64°F with thermostat set at 68°F. I am bringing the thermostate up to 72°F. 2016-03-06: Caucus Day. Bubbling has slowed (2 days). Temps were a little high yesterday (72°F) so I cooled the room temp from 72°F to 70°F. Temps around carboy were around 68°F yesterday. Today carboy reads 68°F. Krausen largely reabsorbed. 2016-03-12: Racked to secondary. SG: 1.009@65.6°F or 1.010. Very good, we're done. Great clarity and super malty flavor. Very happy with this at this point. Can we attribute this to the *2 packs* of Wyeast London ESB yeast instead of 1? 2016-03-15: Racked to keg. FG still 1.010. Still happy with malt taste and hop balance. Around 12 psi should give me around 2.4 vols in the keg.

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