London Pride - Beer Recipe - Brewer's Friend

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London Pride

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.176 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday January 15th 2022
1.044
1.011
4.3%
32.8
13.1
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 90.7%
12 oz American - Caramel / Crystal 90L12 oz Caramel / Crystal 90L 33 90 8%
2 oz American - Chocolate2 oz Chocolate 29 350 1.3%
150 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Target0.8 oz Target Hops Pellet 11.5 Boil 60 min 20.74 34.8%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 15 min 4.75 21.7%
0.50 oz Northdown0.5 oz Northdown Hops Pellet 8.6 Boil 15 min 4.81 21.7%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 15 min 2.52 21.7%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 3.5       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
5 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 2.93 11.7  
Mash volume with grains (equipment estimates -0.82 g | -3.3 qt) 3.68 14.7  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 1.58 g | 6.3 qt) 1.49 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.09 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 1.5 6  
Top off amount 4.5 18  
Going into fermentor 6 24  
Total: 4.42 17.7
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).

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  • Last Updated: 2022-01-15 02:17 UTC