London Pride - 6 Gallon

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).


Made 7/5/25

1. I edited this recipe to note that it is for 6 gallons. I was making 5 gallons for the keg, and didn't realize the malt volume was for 6 gallons after I had already added the full amount of malt! I will adjust sparge water volume to try and get to 4.3 - 4.7% ABV (bottles are 4.7%).
   
2. Added 1 tsp Calcium chloride, 1/2 tsp gypsum and 1/4 tsp baking soda to go for an Amber beer profile, since that's what LP now calls itself.
   
3. Set strike to 156 and mashed in at 154. Recirculated after 15 mins, and lifted basked after 30. Lifted again at 45 mins.
   
4. pH after 60 minutes was 5.38 and gravity was 1047. So no acid adjustment needed.
   
5. Lifted malt pipe after 75 minutes and sparged with 170 water. Used 10 US pints of water, as wanted to get the gravity down a bit.
   
6. Boiled for 20 mins. before I added the hops.
   
7. pH half way through boil was 5.18 and gravity was 1044.
   
8. Rest of hops went according to schedule. Added Jaded with 2 minutes to go, and it took 15 minutes to come back to boil. As soon as it boiled again I chilled the wort to 71, which was as low as it would go with warmer water. Then put it into fermenter and put on glycol chiller. Pitched yeast at 69 degrees while it was still cooling down to 65 as had to go to dinner.
   
9. Starting gravity was 1052, so quite a bit higher than target of 1044. As I added extra sparge water and had a few extra pints in the Anvil for the mash based on the weight of the grains, I am probably close to 5.4 gallons in the fermenter, so changed that number and plugged in 80% efficiency to get to the SG.
   
10. Fermented for a total of 10 days. 6 days were at 67 with glycol chiller, then raised temp to 70 with thermowap.
    
11. Put into keg after 10 days. FG was 1012. Color and taste were very good - classic Pride flavors, nice amber/brown color, and lots of malty caramel balanced by gentle bitterness.
    
12. 24 hours in keg to cool down, then put onto CO2 at 8 psi.