London Pride help

[weiht]

Hi there,

I recently had a go at the london pride like beer. I messed things up a little as i had to work with what was available to me.

95% Maris Otter
5% Crystal 120
A equal mixture of Northern Brewer and Challenger for bittering and aroma
Wyeast 1026

Ok, I could not get my hands on target and northdown hops. I saw that beersmith recommended northern brewer as a sub for northdown, therefore i went ahead with it. I wasnt expecting a clone of the beer, but I was trying to experiment with the challenger hops, and boy was i disappointed.

I had always thought that the fruity aroma of the london pride was from the late hops added, and it seems like its the challenger that is responsible for it. However, having used it twice, i find that it is a very mild and neutral hop. When used in bittering, it comes across as extremely neutral, and likewise with the aroma when added late. I ended up with a beer that has too much of a malty background to it, and didnt help when the C120 came across as too toffee like. I ended up adding half ounce of EKG as dry hop in the keg, and it turned out much better.

This brings me to my qns. Is the fruitiness a result of the late hops or is it the fullers yeast character? I'm beginning to think its the latter given my experiences with challenger and using a different strain of yeast for this.

[critch]

id say the yeast, its listed as giving a fruity character to ales

[floydmeddler]

Weiht, get yourself some of their yeast man. Their 1845 is bottle conditioned. I have some on a slant but haven't used it yet. I plan to though and was thinking about giving L.P a go...

[jmc]

Hi Weiht

I cultured up Fullers yeast (WLP002) from Bengal Lancer in early May and its now my 'house' yeast for bitters.
See post: Yeast for London Pride / ESB AG clone?

Fullers yeast is really quick to brew, clears down really, really quickly, sticks to the bottle and lovely English ale taste with a little residual sweetness.

I used it in a brew on Saturday (100ml slurry from previous brew) and it was on FG on Monday.
Clearing really well now (Thurs) ready for keg on Saturday.
ATB John

[Zapp Brannigan]

+1 on all the above. The Fullers yeast (I use the Wy1968 version) is superb, and is my house yeast too, along with Wy1318.

I also think that recipes with flaked maize in are closer to the real thing ironically, given that Fullers have apparently said they no longer use it.

[jmc]

+1 on all the above. The Fullers yeast (I use the Wy1968 version) is superb, and is my house yeast too, along with Wy1318.

I also think that recipes with flaked maize in are closer to the real thing ironically, given that Fullers have apparently said they no longer use it.

Hi

Interested to see London Pride recipe with flaked maize?
I've only ever used BYOBRA recipes.

ATB
John

[weiht]

They used to put flakes maize in there, but has just stick to 95%pale and 5% crystal.

Oh I love the Wyeast 1968 and wlp002. I decided to try the 1026 cuz it's been in my fridge for quite a while and was thinking abt how it will turn out. I just hate how the fullers strain can fall out before cOmplete the job for me, 68% attenuation is abt the best. I realize that I have to mash lower abt 65c for the yeast to behave better

[Zapp Brannigan]

Hi

Interested to see London Pride recipe with flaked maize?
I've only ever used BYOBRA recipes.

ATB
John

This is taken from the Hop and Grain site. I find that I need to tinker with the quantities and the hops in Beer Engine to get the right EBC and EBU levels. I also use black malt rather than caramel for darkening:

25 litres OG 1.040 ABV 4.1% 30 units of bitterness

OPTIC PALE MALT 3900 gms
FLAKED MAIZE 306 gms
CRYSTAL MALT 130 gms
Fullers use caramel to obtain 24 units of colour.I found 1and a qurter teaspoons brewers caramel gave the right colour.

HOPS Boil time 90 minutes
TARGET 11 gms
NORTHDOWN 10 gms
CHALLENGER 11 gms

10 gms of northdown added in the last 15 minutes

Here is a link to the site that came from: http://www.hopandgrain.com/default.aspx ... a372d6c2c2

It is also right here on Jim's: viewtopic.php?p=2377#2377

Hope that the links work, and that this helps.

[coatesg]

They dropped the flaked maize a few years back. 5% crystal with the rest Optic is the modern day version. Yeast is key though, and I think, the way you handle it. There was a couple of good brewing network "Can You Brew It?" shows on Pride and ESB. The podcast is available free on their site.