london pride

[delboy]

when relying on crystal alone for the colour you will end up with a very treacley tasting beer you would probably need 15%. In my ESB i made (20% crystal) its a bit overwhelming.

although thats if we are talking of the same crystal. the stuff i buy is british crystal from my LHBS probably fawcetts and i have no idea what Lovibond or EBC it is.

hmmm this could be a huge factor who knows what crystal GW was using? you could use a peice of software like beersmith to determin the effects a particular grade could have on colour.

I might be tempted to try using a very small amount of carafa I to bolster the colour, i used some in a dark lager and was pleased and surprised to find that in small amounts it has an almost toffee like character, at least to my uneducated palate, but then again it is me im brewing this for.

In typical homebrew fashion this fullers clone is going to be like triggers famed brush, 8 handles and 17 new heads but its the same brush i've had since i joined the council

[oblivious]

although thats if we are talking of the same crystal. the stuff i buy is british crystal from my LHBS probably fawcetts and i have no idea what Lovibond or EBC it is.

i think the general crystal malt is 55-60L

[ColinKeb]

Dave lines it is then, i think i prefer the idea of having fuggles and goldings in the same brew.

if you do decide to use the dave line one be carefull of the hops measurements, for ages i thought i was brewing very bitter beer then Daab pointed out that hops have more acidity these days so you need to scale the amounts down to suit. since doing this my beer has improved 10 fold

[Dan]

so lets recap on this thread

London pride

1oz best butter
1/4lb sticky toffee
fullers yeast
caramelize your runnings boy!
build a rims system for under a tenner

and make sure you swing a dead cat at midnight while howling at the Moooooooooonn !

i hear thats how it is still brewed today.

[delboy]

Dave lines it is then, i think i prefer the idea of having fuggles and goldings in the same brew.

if you do decide to use the dave line one be carefull of the hops measurements, for ages i thought i was brewing very bitter beer then Daab pointed out that hops have more acidity these days so you need to scale the amounts down to suit. since doing this my beer has improved 10 fold

What IBU did you aim for, i've seen 30 IBUs bandied about for London pride.

[ColinKeb]

I tend to brew it a bit stronger at 5.5% so I again took Daabs advice and aim for 10 IBUs per 1% so around 50 IBU's does me, or a bit lower sometimes, it depends on your taste really.

[oblivious]

I tend to brew it a bit stronger at 5.5% so I again took Daabs advice and aim for 10 IBUs per 1% so around 50 IBU's does me, or a bit lower sometimes, it depends on your taste really.

thats more like the ESB

[mooj]

Forgive me for adding more confusion but my byobraah (98 version)states this for pride:-

(23litres)

3650g pale malt
125g crystal
285g flaked maize
25g black malt

start of boil
16g target
23g challenger

last 15mins
20g goldings

At the beginning of the book he states the following:-

crystal 100-300ebc
target 11.2
challenger 7.7
goldings 5.3

The one big thing I notice is depending on your crystal the colour will vary quite a bit

Where's Graham when you need him

edit: he states 33 ibu and 25ebc so you could adjust accordingly

[mooj]

I was more interested in the big difference of crystal quantities between the two GW recipes, I would say the 98 version seems a litle closer the mark. I agree with Dan that the other seems to have quite a high amount of crystal.

Could it be that london pride used to be a completely different beer years ago? Possibly I suppose.

[delboy]

Ok this is what im currently thinking

Pale malt 3.105 Kg
crystal 0.305 Kg (120 EBC)
Maize 0.200 Kg
Carafa I 0.050 Kg (900 EBC)

Mash at 66-67C

Invert sugar 640g in the boil.

90 mins
Target 11 % 14g
Challenger 5.6 % 14g

15 mins
goldings 4.1 % 20g

Ferment with fullers yeast whitelabs 002

Im guessing that should just about nail it for colour with the 50g addition of carafa I which shoudn't impact on the flavour much except to maybe give it a wee touch of complexity.

[oblivious]

look nice, i really like WLP002 yeast

[Barley Water]

I just recently brewed and am now consuming the London Pride formulation as perscribed by Mr. Graham (and by the way I think he will surely go to heaven for publishing this formulation). I used the WLP002 yeast and yes, you will get diacetyl. I have no blessed idea if this beer tastes like the commercial example but I can tell you it is a very good beer (and I will definately do it again, multiple times). It is a very good mixture of M.O. malt, good hop bitterness (but not in any way excessive) and yeast generated flavor (ie; the butterscotch from the diacetyl). This also makes the beer drink bigger than it is and also helps to make it very smooth. In my humble opinion, you will miss out on a great treat if you use any yeast other than the Fullers as this makes the beer unique. By the way, this beer is not anywhere near 50 IBU, that much bitterness would completely mask all the other good stuff going on with this brew (besides, hops are getting dear already).

[greybeard54]

Have brewed this beer recently from the recipe in Graham Wheelers book. Seems to be very close to the original (was always my locals standard ale until recently) but, the colour is a bit off (not dark enough) and it seemed to be lacking in body.
The colour was created using 25g Black Malt so this can easily be remedied next time, but 3,65kg of pale, 125g of crystal and 285g of flaked maize should have given enough body, but perhaps the malt was a bit slack or the mash temp. wasn 't right. well worth making again though.

[Dan]

i like your final recipe delboy it looks very promising. i'll give it a go myself some time.

[delboy]

i like your final recipe delboy it looks very promising. i'll give it a go myself some time.

I'll report back the findings and let you know if its worth doing