The iconic Fuller Smith & Turner brewery right at Hogarth roundabout in Chisick, London. If you are in London the tour is well worth while with a massive tasting in the Hock Cellars to finish the tour off. We had the pleasure of meeting John Keeling, head brewer at the time, in the Fuller's brewery tap at the Mawson Arms. The bottle shop is also worth a visit
20 LITERS | ABV 4.7% | IBU ~35 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.014
MASH 90 MIN @ 65⁰ C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
This recipe is for the bottled version of London Pride. John Keeling the recipe is parti-gyled with ESB & Chiswick Bitter and tweaked from time to time.
• 4200g GLADFIELD ALE MALT (3.0 SRM) [96.7%]
• 138g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [3.2%]
• 5g DARK CHOCOLATE MALT (675.1 SRM) [0.1%]
BOIL: BITTERING
• 6g TARGET 8%AA @ 60 MINUTES [7.3 IBU]
• 9g CHALLENGER 6%AA @ 60 MINUTES [7.4 IBU]
• 8g NORTHDOWN 7.1%AA @ 60 MINUTES [7.5 IBU]
BOIL: AROMA
• 28g CHALLENGER 6%AA @ 5 MINUTES [4.6 IBU]
• 28g NORTHDOWN 7.1%AA @ 5 MINUTES [5.2 IBU]
• 28g EAST KENT GOLDINGS 5.0%AA @ 5 MINUTES [3.1 IBU]
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE
20 LITERS | ABV 4.5 | IBU 25 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.010
MASH 90 MIN @ 66°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
FUGGLE CAN BE SUBSTITUTED FOR WILLIAMETTE
LAGER FOR 5 WEEKS AFTER PACKAGING
• 3675g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 200g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 13g WILLIAMETTE NZ 5.0% AA @ 60 MINUTES
• 12g LIBERTY NZ 5.9% AA @ 60 MINUTES
• 12g CASCADE NZ 7.0 AA @ 60 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 008 EAST COAST ALE
• 2ND CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 4.5 | IBU 50 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.009
MASH 90 MIN @ 66/68°C
SPARGE 3 LITERS
BOIL 60 MIN
RECIPE FORMULATED IN THE UK BY JOHN KEELING USING US HOPS. THIS VERSION USES NZ GROWN HOPS. YOU CAN SUBSTITUTE FUGGLE FOR WILLIAMETTE.
• 3250g GLADFIELD ALE MALT 3.0 SRM (87.9%)
• 336g GLADFIELD GLADIATOR MALT 5.1 SRM (9.1%)
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM (3.0%)
• 14g MAGNUM 12% AA @ 60 MINUTES
• 14g CHINOOK NZ 13% AA @ 30 MINUTES
• 14g WILLIAMETTE NZ 5% AA @ 30 MINUTES
•14g LIBERTY NZ .9% AA @ 10 MINUTES
•14g CASCADE NZ 5.9% AA @ 0 MINUTES
DRY HOP WITH:
28G CHINOOK FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 4.2 | IBU 25 | SRM 4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.003
MASH 90 MIN @ 66/68C
SPARGE 3 LITERS
BOIL 60 MIN
• 2740g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 450g GLADFIELD WHEAT MALT 2.1 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 10g MAGNUM 12% AA @ 60 MINUTES
• 14g LIBERTY 4.3% AA @ 10 MINUTES
• 14g SAAZ 3.75% AA @ 10 MINUTES
• 14g LIBERTY 4.3% AA @ 0 MINUTES / STEEP 20 MINUTES
• 14g SAAZ 3.75% AA @ 0 MINUTES / STEEP 20 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O01 CALIFORNIA ALE (Sierra Nevada)
• 2ND CHOICE: WLP 090 SAN DIEGO SUPER YEAST
20 LITERS | ABV 5.4 | IBU 30 | SRM 26 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.058 | FG 1.017
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
• 4000g GALDFIELD ALE MALT (3 SRM)
• 450g GLADFIELD MEDIUM CRYSTAL MALT (56 SRM)
• 283g GLADFIELD BROWN MALT (90 SRM)
• 283g GLADFIELD CHOCOLATE MALT (456 SRM)
• 58g FUGGLE 4.5%AA @ 60 MINUTES
• 12g FUGGLE 4.5%AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
(Fullers, London)
• 2ND CHOICE: WLP013 LONDON ALE YEAST / WYEST 1028 LONDON ALE (Worthington White Shield)
20 LITERS | ABV 5.9% | IBU ~35 | SRM 8.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
When ESB launched in 1971, breweries had long been in the habit of producing an 'ordinary' bitter and a 'special' bitter. Fuller's special was the irreplaceable London Pride so they broke the mould and added a pioneering third style: an extra special bitter, brewed to a stronger 5.5% ABV. Since then, a 5.9% abv bottled version was created and ESB has gone on to become a recognised beer style, imitated in breweries right across the world.
MASH:
• 5300g GLADFIELD ALE MALT (3 SRM) [92.9%]
• 400g GLADFIELD MEDIUM CRYSTAL MALT (56 SRM) [7%]
• 7g GLADFIELD CHOCOLATE MALT (675.1 SRM) [0.1%]
BOIL:
• 22g TARGET 11% AA @ 60 MINUTES
• 14g CHALLENGER 7.5% AA @ 15 MINUTES
• 14g NORTHDOWN 8.5%AA @ 5 MINUTES
STEEP/WHIRLPOOL FOR 20 MINUTES:
• 14g GOLDING 4.5% AA
DRY HOP 3 DAYS BEFORE PACKAGING:
• 14g TARGET
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE
20 LITERS | ABV 5.3 | IBU 40 | SRM 6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 4 LITERS
BOIL 60 MIN
NOTES: MODERN STYLE ENGLISH IPA
• 4300g GLADFIELD PALE ALE MALT (3.0L)
• 113g GLADFIELD MEDIUM CRYSTAL MALT (56.3L)
• 65g GOLDING 5%AA @ 60 MINUTES
• 28g FUGGLE 4.2%AA @ 1 MINUTE / STEEP 20 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O07 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)
