Fuller's London Pride 4

Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 63% (brew house)
Source: ITN
Calories: 144 calories (Per )
Carbs: 14.4 g (Per )

Created Thursday May 17th 2018

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

29.3

SRM (morey):

13.0

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	91.3%
250 g	United Kingdom - Wheat250 g Wheat	37	2	4.6%
175 g	United Kingdom - Crystal 140L175 g Crystal 140L	33	140	3.2%
50 g	German - Carafa II50 g Carafa II	32	425	0.9%
5,475 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
13 g	Target13 g Target Hops	Pellet	11.5	Boil	60 min	19.81	28.3%
17 g	Challenger17 g Challenger Hops	Pellet	8.5	Boil	15 min	9.5	37%
4 g	Target4 g Target Hops	Pellet	11.5	Dry Hop	0 days		8.7%
12 g	Northern Brewer12 g Northern Brewer Hops	Pellet	7.8	Dry Hop	0 days		26.1%
46 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
17 g	Target (Pellet) 17 g Target (Pellet) Hops	19.81	37%
17 g	Challenger (Pellet) 17 g Challenger (Pellet) Hops	9.5	37%
12 g	Northern Brewer (Pellet) 12 g Northern Brewer (Pellet) Hops		26.1%
46 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 L	Peptidase 45-53^C	Infusion	--	45 °C	20 min
8 L	Proteinase 55-58^C	Infusion	--	55 °C	20 min
8 L	Beta Saccharificatio 60-63^C	Infusion	--	60 °C	90 min
8 L	Alfa Saccharificatio 68-72^C	Infusion	--	68 °C	20 min
8 L	Washing the grains	Sparge	--	75 °C	15 min
4 L	Ice Cooling	Temperature	--	--	10 min

Yeast

Muntons Premium Gold

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	14 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.5 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
( not proven - 2 tsp gypsum; 1 tsp Epsom salts; .2 tsp CaCl2 .3 tsp table salt 1.2 tsp Baking powder) Add 34 g of 5.2 mash stabiliser to the grist.
Mash Chemistry and Brewing Water Calculator

Notes

Insufficient Target hops so Northern Brewer used for dry hopping
This recipe based on FLP 1
Munton's gold used

View Count: 412
Brew Count: 0
Last Updated: 2018-06-04 20:08 UTC

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