AKA#61 London Pride (v2)

All Grain Recipe

Submitted By: aka-on-tap (Shared)
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Brewer: AKA
Batch Size: 5.81 galStyle: Best Bitter (11B)
Boil Size: 7.67 galStyle Guide: BJCP 2015
Color: 12.1 SRMEquipment: SHERMAN Mk III
Bitterness: 30.7 IBUsBoil Time: 90 min
Est OG: 1.049 (12.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Single Stage
ABV: 4.4%Taste Rating: 35.0

Amount Name Type #
5.55 gal PERTH CARBON FILTERED 15L in HLT + 21L in MLT Water 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.00 g Lactic Acid (Mash 60 min) Misc 3
7 lbs 14.99 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4
1 lbs 5.16 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
14.11 oz Wheat, Torrified (1.7 SRM) Grain 6
1.76 oz Chocolate Malt (450.0 SRM) Grain 7
0.49 oz Target [11.0%] - Boil 60 min Hops 8
0.35 oz Challenger [7.5%] - Boil 20 min Hops 9
0.35 oz Northdown [8.5%] - Boil 20 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
0.42 oz East Kent Goldings (EKG) [5.0%] - Boil 1 min Hops 12
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 13

Taste Notes

The first attempt was remarkably good... but London Pride with a kinda low self-esteem. Everything’s almost right; just not as rich, sweet and seductive. So for this Version 2 we've cranked the cara-, raised both the mash temp(for body, residual sweetness) and the ferment temp (to generate a few more fruity esters)... RESULT: Very nice beer (Day 5), the changes all in the right direction. After comparing to LP the first thing is LP has a much richer aroma, orange-marmalade-honey like, so increase esters (ferment temp) and EKG ( 1 min hops from 20 to 40g). I need to reduce the colour and back off the roasted malt flavour, so drop choc malt from 50 to 20g. Mouth feel is smoother, taste is sweeter - so increase mash temp further.


Version 1: Great outcome. Darker than the original - and less sweet. Raise mash temp, increase caramalt %. Excellent first attempt. Drinks REALLY well! Fuller’s 1845 features Amber malt & (more) Goldings to yield “fruitcake” aromas. Could we add a touch of those to boost our Pride? P’raps ferment warmer to favour more esters/character? Even reduce volume (=increase grains) to enrich the malt profile. Version 2: Good improvement, richer, better mouthfeel. A hint of roast seems wrong, colour too dark, reduce choc malt to 20g. Possibly too much caramel, substitute? Ferment, yeast v good. Increase OG? More late hops.

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