Fuller's London Pride Derivative 1, Batch 41 
All Grain Recipe
Submitted By: brett (Shared)
Members can download and share recipes
| 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 |
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 items |
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 |
| 2.0 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!
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor