Modified London Pride - Beer Recipe - Brewer's Friend

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Modified London Pride

208 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.114 (recipe based estimate)
Post Boil Gravity: 1.228 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Saturday January 15th 2022
1.062
1.022
5.2%
25.4
18.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 72%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 6.4%
4 oz American - Chocolate4 oz Chocolate 29 350 2.1%
2.30 lb Briess - DME Pale Ale2.3 lb DME Pale Ale 45 6 19.5%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 15.19 40%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 2.17 20%
0.50 oz Artisan - Chinook0.5 oz Chinook Hops Pellet 11.6 Boil 15 min 5.61 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 2.42 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
64%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.4       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Strike 166 °F 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains (equipment estimates -0.27 g | -1.1 qt) 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 2.14 g | 8.6 qt) 1.3 5.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 3.84 g | 15.4 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.27 17.1
Equipment Profile Used: System Default
 
Notes

Source: https://shop.theelectricbrewery.com/pages/fullers-london-pride

Water treated with brewing salts to our Hoppy lite flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=100 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:S04 ratio of 1:2. We're not making a hoppy American beer here so we go a bit easy on accentuating bitterness.).

1.25 qt/lb mash thickness.

Single infusion mash at 154F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature).
Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 66F and transfer to fermenter.
Pitch yeast and ferment at 66-68F (wort temperature).

sG at end of mash was only 1020. At end of boil was 1030. Added 2.3 lb of dme and boiled for an extra 30 mins. Then chilled and OG was 1062, which was a big surprise as was targeting 1044!

Temp in anvil showed 72 degrees when I started transfer but final temp in fermenter bucket was only 60!

After 7 days of fermenting the gravity was 1022. Bottled after 11 days with FG 1022. Added 3.4 oz corn sugar to prime

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  • Last Updated: 2022-01-28 02:00 UTC