This recipe has been derived from an actual brew log from Fullers Griffin Brewery in Chiswick, London in 2018 and which I have had the pleasure to have done the brewery tour on many occasions! The original brew log had a grain bill of over 15000kg and hop bill of over 90kg and I have scaled them down to produce this recipe with a finished volume of 25 litres. The original brew log ingredients were Simpsons Pale Malt, Light Crystal malt, chocolate malt, Target hop pellets, Nothdown, Challenger and EKG hop pellets, but fullers don’t stick to the same malts each time, but whatever makes are available. If you want a really authentic clone, then use the Wyeast 1968 ESB yeast and don’t let the temperature get too high or you’ll get too much fruit. Fullers start the ferment at 16°c, then let the temperature rise naturally to max 20°c. If you want to keg and keep at fridge temperatures then don’t go below 6°c or you will loose the delicate flavours. Also don’t over carbonate. Leave the brew in the keg at a low carbonation level of around 0.5 to 1 psi and then use CO2 to push the beer out if needed. If you carbonate it too much you will again loose the delicate malt and hop flavours.

This brew was cold crashed for 3 days then kegged and fined with gelatin. Served at 6/7°c from my Keggerator. If you want to serve at cellar temperature then don’t cold crash.

Standard Burtinisation for the brew liquor with a Chloride/Sulphate ration of 2 to 1

These are my last tasting notes for this brew:
Just kegged the brew and drew off a sample to try. Lovely amber colour, floral hops on the nose and full bodied and malty, with a soft mouthfeel and lovely floral green hop flavour, just like London Pride! Bitterness is prefect and clean and lingers a while due to those Target bittering hops. Slightly more fruitiness than LP, but that will be due to the fermentation temperature as it rose to 21°c. Brew is about 98% clear already which is due to the excellent ESB yeast which is very flocculant and clears down quickly.