Products
$3 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
"Fuller's London Pride" Clone
Special/Best/Premium Bitter • All Grain • 19.50 L
My first atempt to clone the Fuller's London Pride. I researched several recipes for the Fuller's London Pride clone on the net, and adjusted them by the availability of grains. I actually used the Wyeast cask ale yeast, but the fermentation stacked on the first day. So, I added the sediments from the other ale I brewed before, that used the Wyeast ESB yeast, to start the primary fermentation. The result was a far dry beer than I expected, that totally destroyed the characteristics of the London Pride. I recommend to stick to the use of S-04 or S-05.
June 22, 2009 pm 12:22pm
2.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 3.96 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.18 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.06 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.06 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 18 g
Target - 10.0 AA% whole; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 18 g
Northdown - 8.0 AA% whole; boiled 15 min
Northdown
Mellow English higher alpha-acid hop.
- 18 g
Challenger - 6.5 AA% whole; boiled 1 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 18 g
Challenger - 6.5 AA% whole; added dry to secondary fermenter
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 tsp
Irish Moss (15min. boil) - (omitted from calculations)
Irish Moss (15min. boil)
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Tasty but too dry, far from the original style, probably due to the different yeast I used. 1-step infusion mashing. Brewed on March 8, 09. OG was 1.046, FG was 1.000. Bottled on April 23, 09.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 11.0 SRM | 5 - 16 | |
| Alcohol: | 4.8% ABV | 3.8% - 4.6% | |
| Bitterness: | 34.2 IBU | 25 - 40 | |
Discussion
Fullers London Pride
2009-07-04 1:17pm
I was playing around with a London Pride recipe although I haven't brewed it. I don't have ready access to the Target and Northdown hops as you did. You did use the correct hops. But I was looking to use the Boddington's yeast, Wyeast 1318 London Ale III.
Fullers London Pride
2009-07-04 1:17pm
I was playing around with a London Pride recipe although I haven't brewed it. I don't have ready access to the Target and Northdown hops as you did. You did use the correct hops. But I was looking to use the Boddington's yeast, Wyeast 1318 London Ale III.
Yeast & Hops
2009-07-04 10:16pm
Thank you for the suggestion about the yeast, Tim. Of course it is much better to use a London ale yeast, I am sure. (It is a little hard to obtain here, though. ) I will try it next time. For the hops, any substitution with those of close characteristics would be fine, but please remember that the most noticable chracteristic of this beer is the aroma and flavor from those English hops, especially from Target and Challenger. Sticking to these English hops would definitely make cloning much easier. (I do not have any big preference toward Northdown over Northern Brewer. They are really close. )
Trippel
2009-08-23 11:14am
Yesterday, I drunk a bottle of "Maredsous Trippel". The aroma, palate, aftertaste, everything was pretty close to this beer. The main cause is obviously its high alcohol content. (The Maredsous Trippel has an alcohol content of 10 percent. )Of course, the London Pride is not close to the style of Belgian Trippel, so this one was not good as its clone. However, please do not be discouraged. It should be good if the yeast is right. (If you guys want to brew a Trippel rather than the London Pride clone, I recommend to use a Belgian ale yeast or the safbrew s-33. )
FG
2009-09-08 12:30am
Is it mistake? 1.000 the water has The recipe must be nice by itself
Re: FG
2009-09-08 1:25am
The FG is mistake. It was 1.002, still very very low. It is possible that I measured in a wrong way.
The second batch brewed
2009-10-13 12:50pm
I brewed the second batch. The grain bill was slightly changed. The amounts of hops used were increased. Also, I changed the yeast. The ingredients were as follows. Malts: Maris Otter Pale 3900g Crystal 60L 120g Honey malt 120g (replaced by honey malt 100g biscuit malt 30g. ) Belgian Aromatic 120g Hops: Target 21g (boiled 60 min. ) Northdown 14g (boiled 15 min. ) Challenger 7g (boiled 15 min. ) Challenger 24g (boiled 0 min. ) Yeast: Danster 3767 Nottingham The beertool gave me the following stat. OG: 1.047 FG: 1.012 Color: 10.88 SRM Alcohol: 4.57% Bitterness: 36.6 Brewed on 10/13/09. Actual OG was 1.050. Dry hopping with 24g of Challenger may be done later.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm