JOHN KEELING

MASTER BREWER

John Keeling, Head Brewer at Fuller Smith & Turner in London for 18 years, responsible for the move to all malt brewing, the re-invention of London Pride, the refinement of Fullers yeast and the reintroduction of dry hopping and bottle conditioning.

John Keeling in his own words:
Early in my career I worked for a big company in the form of Watney’s. I left them to go to university to study brewing and then, when I left university, I went looking for a job.

I didn’t know which company I wanted to work for, but I did know I didn’t want to work for a big company. I did not like the way they managed people or the way they managed the brewing of beer.

So, what about these companies didn’t the young John Keeling like?

Well, they seemed to manage by formula and brew beer by formula. What drove them was how to use science to make beer cheaper, not better.

They liked to put people into boxes and that proved very difficult to get out of that box, they liked their management to have university degrees and fit their template. All this was fair enough, after all it’s their company. But this was not for me. I like to bend and break rules.

I was lucky enough to get a job at Fuller’s. Lucky, because this was a great time to join them. They had just started to reinvest in their brewery and they were led by progressive directors.

In particular my boss, Reg Drury, the brewing director was very progressive in his use of science and technology.

We were the first or amongst the first to use centrifuges, to use conical fermenters in ale fermentation, and to invest in a QC laboratory. The first major project I led was to use computer control in fermentation.

We used science to improve our quality and consistency, not to reduce our costs. Yes, the adoption of new technology frequently did reduce our costs, as it certainly reduced our wastage.

However, this was not our primary aim. We also recognised there was something about the character and flavour of our beer which made it unique. We certainly did not want to throw out the baby with the bathwater.

In marketing terms, you could say we had a USP. When I joined Fuller’s in 1981, they brewed about 70,000 barrels and owned 90 pubs.

Fuller’s were indeed known as a small brewery. When I left them in 2018, we owned about 400 pubs and brewed 210,000 barrels of beer. So, this philosophy clearly worked.

We had used science and technology to drive our quality and consistency. The big brewers had driven their consistency but whereas we had maintained our flavour and character, they had sacrificed this on the altar of cost and consistency.

I remember back in my Watney Brewery days doing shelf life tests on bottled beers. At the end of their shelf life I had to do a haze check on those beers.

If the beer was in range then the beer was good. The beer, however, was not tasted. Tasting and flavour was too difficult and time consuming to be measured.

So, flavour was ignored. What could not be measured was ignored, haze could be measured easily and simply so that became the test.

The reason for increase in shelf life was to ease supply chain problems (problems are always better when you give them to another department).

Unfortunately, and in every case, beer got worse with age. In particular oxidised flavours would appear, and these flavours were entirely negative.

A beer at six months old was worse than a beer at one month old, frequently a beer at nine months old was undrinkable but we still continued to put nine months on. However, supply chain met all their targets.

Beer quality in terms of flavour did not matter, in fact the only test really was on clarity. Very few beers would fail that test. So, we would send out beers which were best drunk fresh but often drunk beyond their peak. They were deemed to be ok because they were still bright at their shelf life.

It is still the same today. Sure, many improvements have been made, and oxygen is much better controlled as is pasteurisation but still, beers are best drunk fresh.

That is true of the vast majority of beer however there are some beers that are designed for ageing and actually are better for it. Craft beer has also even removed the need for clarity in many beers too.

We in Britain used to age beers all the time but by the time I got into brewing the art of ageing had largely been forgotten. When in 1995 we brewed 1845, a 6.3% old ale and bottle-conditioned we all thought it was going to be a one off. 

Conditioning beer in the bottle was also something new for us or should I say something old that had to be rediscovered. We gradually refined our bottle-conditioning techniques during 1995 so that by 96 we had mastered the art of bottle-conditioning.

The technique we use now is to warm condition beer in conditioning tank (longest for the stronger beer, for example three months for Vintage), we then chill and rough filter before adding yeast back to bright beer tank. Yeast count is hugely important and for consistent beer it must be the same in every bottle. The ideal yeast count for us is 0.5 million cells per ml. Too much and the beer is over conditioned, too little and the beer is flat.

The beer is roused in the bright beer tank and that rouser is kept on during bottle to ensure that the yeast count is uniform throughout bottling.

The tricky part is when the beer is below the rouser, you just have to hope that there are no breakdowns. Lucky as well that all our tanks are vertical with the rouser at the bottom which really helps.

After bottling, the beer is allowed to condition in the warehouse for a minimum of two weeks. There are two main reasons for this: one is to allow the laboratory to do thorough micro checks, there is nothing worse than infection for ruining the beer.

The second reason is to allow the build-up of carbon dioxide in the beer. I am only happy when the beer has enough fizz. Then the beer can go to trade.

The demand was such that we continued to brew 1845 throughout 1995 and by 1996 it had become a permanent part of our range. Then a remarkable thing happened. At a shelf life tasting (yes, Fullers did do them) a 12-month-old 1845 was tasted. It was better than the young versions, much better! What had happened?

Unbeknown to us we had added another ingredient to our beers. What was this special ingredient? Why, it was time of course. Suddenly the world of ageing was opening up to us.

We continued tasting the beer beyond its shelf life and then we started to increase the shelf life for all the right reasons because the beer just got better and better. 1845 now has two years shelf more than enough even for the most inept supply chain manager!

Following on from 1845 we then introduced another beer to our bottle conditioned range, Vintage Ale. The first brewing was in 1997 and this beer really did age well. Perhaps Vintage Ale needs a whole column to itself.

Since those days we have had the rise of craft and the big brewers have responded to this and are now producing interesting beers as well. So, all seems well or does it?

Science and technology are always developing. What happens if we use this science to make beer so consistent it loses the ability to surprise and delight us.

In other words, a beer so high on quality and consistency it becomes entirely predictable and boring because of that. I think that this is a temptation that is so easy to fall into.

I have always thought that great beer is where the quality and consistency is in balance with the flavour and character. I also think that craft beer is more a philosophy rather than how you physically make beer.

To be true to that philosophy your beer should always be interesting.

So, as craft beer increasingly adopts the new science and technology of brewing don’t let that mean that your beer is now in a box and no matter where you drink it or when, it is the same.

The natural batch to batch variation in a biological product is something to be delighted in, that is its character. If you lose that from your beer it not only does it cease to be great. but it is no longer craft either.

Oh, and another thing…

If you want your beer to have character then its best to employ characters to make it. Try not to hire boring brewers.

Accountants can be boring but not brewers.

https://www.brewersjournal.info/

RECIPES

UK PREMIUM PALE ALE - ALL GRAIN

FULLER'S PAST MASTERS 1981 ESB

20 LITERS | ABV 5.5 | IBU ~34| SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.018
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 
THIS RECIPE WAS RECORDED IN THE 1981 BREW BOOK THE YEAR JOHN KEELING STARTED WITH FULLER'S.  CREATED BY REG DURY, JOHN'S MENTOR AND RECREATED IN 2019 AS A TRIBUTE TO JOHN BY GEORGINA YOUNG AND THE NEW BREW TEAM AT FULLER'S

01.

MALT

MASH:
• 4300g SIMPSONS MARIS OTTER ALE MALT 2.5 SRM [85%]
• 470g CRISP FLAKED MAIZE 0.3 SRM [9.3%]
• 140g SIMPSONS LIGHT CRYSTAL 52.8 SRM [2.8%]

02.

HOPS

BOIL:
• 50g TREACLE 100 SRM* [1%]
• 100g TURBINADO (RAW SUGAR)  10 SRM* [2%]
• 9g TARGET 11.0% AA @ 60 MINUTES
• 7g CHALLENGER 7.5% AA @ 60 MINUTES
• 7g EAST KENT GOLDINGS 5% AA @ 60 MINUTES
• 7g NORTHDOWN 8.5% AA @ 60 MINUTES
• 11g CHALLENGER 7.5% AA @ 10 MINUTES
• 11g EAST KENT GOLDINGS 5% AA @ 10 MINUTES
• 11g NORTHDOWN 8.5% AA @ 10 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE

UK STRONG ALE - ALL GRAIN

FULLER'S ESB

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.

01.

MALT

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%]

02.

HOPS

BOIL:
• 22g TARGET 11%AA @ 60 MINUTES
• 14g CHALLENGER 7.5%AA @ 15 MINUTES
• 14g NORTHDOWN 8.5%AA @ 5 MINUTES
• 14g GOLDING 4.5%AA @ 0 MINUTES
DRY HOP 3 DAYS BEFORE PACKAGING:
• 14g TARGET

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE

UK PALE ALE - ALL GRAIN

FULLER'S LONDON PRIDE

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.
The cask version is 4.1% ABV

01.

MALT

MASH:
• 4200g GLADFIELD ALE MALT (3.0 SRM) [96.7%]
• 138g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [3.2%]
• 5g GLADFIELD LIGHT CHOCOLATE MALT 456.9 SRM [0.1%]

02.

HOPS

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]
 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE

UK SESSION ALE - ALL GRAIN

FULLER'S CHISWICK BITTER

20 LITERS | ABV 3.5 | IBU ~30 | SRM 5.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.035 | FG 1.009
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN  

NOTES:
A FULLERS SEASONAL RELEASE

01.

MALT

• 2700g GLADFIELD ALE MALT 3 SRM
• 112g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM
• 5g GLADFIELD LIGHT CHOCOLATE MALT 456.9 SRM 

02.

HOPS

BOIL:
• 18g TARGET 11% AA @ 60 MINUTES
• 12g CHALLENGER 7.5% AA @ 5 MINUTES
• 12g GOLDINGS 5% AA @ 5 MINUTES
• 12g NORTHDOWN 8.5% AA @ 5 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g TARGET

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE YEAST

UK PALE ALE - ALL GRAIN

FULLER'S LONDON PRIDE UNFILTERED

20 LITERS | ABV 4.7 | IBU 33 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.011
MASH 90 MIN @ 65⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
This recipe is for the keg/can strength version of London Pride Unfiltered. It is the same recipe as bottled London Pride except adding dry hops.

01.

MALT

MASH:
• 4200g GLADFIELD ALE MALT (3.0 SRM) [96.7%]
• 138g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [3.2%]
• 5g GLADFIELD LIGHT CHOCOLATE MALT 456.9 SRM [0.1%]

02.

HOPS

BOIL: BITTERING
• 5g TARGET 8%AA @ 60 MINUTES [5.9 IBU]
• 9g CHALLENGER 6%AA @ 60 MINUTES [7.3 IBU]
• 8g NORTHDOWN 7.1%AA @ 60 MINUTES [7.3 IBU]
BOIL: AROMA
• 28g CHALLENGER 6%AA @ 5 MINUTES [4.5 IBU]
• 28g NORTHDOWN 7.1%AA @ 5 MINUTES [5.1 IBU]
• 28g EAST KENT  GOLDINGS 5.0%AA @ 5 MINUTES [3 IBU]
DRY HOP 3 DAYS BEFORE PACKAGING:
• 14g CHALLENGER
• 14g NORTHDOWN

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP002 ENGLISH ALE

ENGLISH IPA - ALL GRAIN

FULLER'S BENGAL LANCER

20 LITERS | ABV 5.3 | IBU ~40 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN 

NOTES: 
Bengal Lancer is the result of John Keeling and Derek Prentice's tendency to tinker and brew beer that they themselves would like to drink. Bengal Lancer for cask is brewed at 5% ABV with Goldings and Fuggles in the copper, and then dry-hopped with Goldings and Target in the fermentation vessel. An identical version is brewed for bottle at 5.3% ABV, but slightly stronger, and it is chill-filtered before being bottle-conditioned. According to John Keeling, Bengal Lancer is NOT pasteurised but the original Fuller's IPA is.

01.

MALT

MASH:
• 5000g GLADFIELD PALE ALE MALT (3.0L) [97%]
• 155g GLADFIELD MEDIUM CRYSTAL MALT (56.3L) [3%]

02.

HOPS

BOIL:
• 56g FUGGLE 4.5%AA @ 60 MINUTES [25.9 IBU]
28g GOLDINGS 5%AA @ 10 MINUTES [5.2 IBU]
STEEP/WHIRLPOOL FOR 2O MINUTES START @ 98°C:
• 14g FUGGLE 4.2%AA [2.7 IBU]
• 14g GOLDINGS 5%AA [2.4 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g GOLDINGS
• 14g TARGET

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST

ENGLISH IPA - ALL GRAIN

FULLER'S DRAUGHT IPA

20 LITERS | ABV 5.2 | IBU ~36 | SRM 6.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.019
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
Fuller's IPA is a beer that dates from Reg Drury's tenure as head brewer. It was a fairly traditional take on IPA, being produced at 4.8% abv on cask, and also a 5.2 abv version that was brewed specifically for bottling. This brew used only one hop, Goldings. It was produced on and off for many years as a special and bottled for the export market. It wasn't a tremendously successful beer, but it added variety to the range. John Keeling had the beer made to add to the keg range (Wild River, London Pride Unfiltered, Montana Red, Frontier lager) for Fuller's pubs

01.

MALT

MASH:
• 4500g GLADFIELD PALE ALE MALT (2.8 SRM) [87%]
• 448g GLADFIELD MUNICH MALT (7.6 SRM) [8.7%]
• 224g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [4.3%]

02.

HOPS

BOIL:
• 56g GOLDINGS 5%AA @ 60 MINUTES
• 28g GOLDINGS 5%AA @ 15 MINUTES
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 28g GOLDINGS

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST

UK IPA - ALL GRAIN

FULLER'S 2016 VINTAGE ALE

20 LITERS | ABV 8.5 | IBU ~40 | SRM 7.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.076 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
• BOTTLE CONDITION FOR SEVERAL MONTHS
• PHOTO LEFT TO RIGHT: BREWERY MANAGER DEREK PRENTICE ( TRUMAN, YOUNGS) & HEAD BREWER JOHN KEELING

01.

MALT

MASH:
• 6300g GLADFIELD ALE MALT 2.8 SRM [94%]
• 400g GLADFIELD MEDIUM CRYSTAL MALT 27.4 SRM [6%]

02.

HOPS

BOIL:
• CHALLENGER 7.5%AA @ 60 MINS
• 28g NORTHDOWN 8.5%AA @ 10 MINS
• 28g CHALLENGER 7.5%AA @ 10 MINS
• 28g GOLDINGS 5%AA @ 10 MINS
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 40g NELSON SAUVIN

03.

ADDITIONS 

1 tsp IRISH MOSS OR CLARIFIER OF CHOICE

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE 

LAGER - ALL GRAIN

FULLER'S FRONTIER PREMIUM LAGER

20 LITERS | ABV 4.5 | IBU 25 | SRM 2.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.009
MASH 90 MIN @ 66°C | SPARGE 4 LITERS| BOIL 90 MIN 

NOTES:
LAGER FOR 5 WEEKS AFTER PACKAGING.
ALTERNATIVELY THIS BEER CAN BE MADE AS A GOLDEN ALE WITH WLP001 YEAST - RECALBRATE INGREDIENTS IN BEER SMITH

 

01.

MALT

• 3800g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 112g GLADFIELD TOFFEE MALT 7.6 SRM

02.

HOPS

• 13g WILLAMETTE NZ  5.0% AA @ 60 MINUTES
• 12g LIBERTY NZ 5.9% AA @ 60 MINUTES
• 12g CASCADE NZ 7.0 AA @ 60 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER

UK SESSION IPA - ALL GRAIN

FULLERS WILD RIVER IPA

20 LITERS | ABV 4.5 | IBU ~55 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
MASH 90 MIN @ 67°C | BOIL 60 MIN 

RECIPE FORMULATED IN THE UK BY JOHN KEELING USING US HOPS.

01.

MALT

• 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%) 

02.

HOPS

• 28g CHINOOK 13% AA @ 60 MINUTES
• 14g LIBERTY 9% AA @ 10 MINUTES 
• 14g CASCADE 5.9% AA @ 30 MINUTES  
STEEP/WHIRLPOOL 30 MINS @ 90°C:
• 14g WILLAMETTE 5% AA @ 30 MINUTES 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED:
• 14g CHINOOK 
• 14g LIBERTY
• 14g CASCADE
• 14g WILLAMETTE

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST

THE FOLLOWING  2 "LONDON PRIDE" RECIPES FROM RONALD PATTINSON ARE FROM AN ERA BEFORE JOHN KEELING STARTED WORKING AT FULLER'S AND REFLECT HOW BRITISH ALES WERE MADE AT THE TIME. JOHN CONVERTED FULLER'S BEERS TO ALL MALT RECIPES DURING HIS TENURE.
THE 3rd RECIPE BELOW IS OF "LONDON PRIDE" CASK ALE AND IS INCLUDED FOR COMPARISON TO SHOW THE INOVATION WHICH TOOK PLACE. 

UK SESSION PA - ALL GRAIN

FULLERS LONDON PRIDE CASK 1958

20 LITERS | ABV 4.2 | IBU ~35 | SRM 3.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.015
MASH 90 MIN @ 67°C | BOIL 90 MIN 

NOTES:

01.

MALT

• 3120g ALE MALT 3.3 SRM (80%)
• 585g FLAKED MAIZE 0.3 SRM (15%)
• 195g GOLDEN SYRUP 0.0 SRM (5%) (INVERT #2)

02.

HOPS

• 28g FUGGLE 4.5% AA @ 90 MINUTES
• 21g FUGGLE 4.5% AA @ 60 MINUTES 
• 21g EKG 5% AA @ 30 MINUTES  

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE

UK SESSION PA - ALL GRAIN

FULLERS LONDON PRIDE CASK 1960

20 LITERS | ABV 4.2 | IBU ~28 | SRM 3.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.014
MASH 90 MIN @ 67°C | BOIL 90 MIN 

NOTES:

01.

MALT

• 3035g ALE MALT 3.3 SRM (80.5%)
• 474g FLAKED MAIZE 0.3 SRM (12.6%)
• 190g GOLDEN SYRUP 0.0 SRM (5%) (INVERT #2)
• 20g TREACLE 100 SRM (0.5%) (INVERT #3)
• 50g GLUCOSE 0.0 SRM (1.3%) (INVERT #1)

02.

HOPS

• 28g FUGGLE 4.5% AA @ 90 MINUTES
• 28g EKG 5% AA @ 30 MINUTES  

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE

UK PALE ALE - ALL GRAIN

FULLER'S LONDON PRIDE CASK CIRCA 2020

20 LITERS | ABV 4.1 | IBU 31 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.009
MASH 90 MIN @ 66⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
This recipe is for the CASK version of London Pride formulated by John Keeling with help from Derek Prentice.

01.

MALT

MASH:
• 3460g GLADFIELD ALE MALT (3.0 SRM) [96.8%]
• 112g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [3.1%]
• 4g GLADFIELD LIGHT CHOCOLATE MALT 456.9 SRM [0.1%]

02.

HOPS

BOIL: BITTERING
• 7g TARGET 11%AA @ 60 MINUTES [9 IBU]
• 8g CHALLENGER 7.5%AA @ 60 MINUTES [7 IBU]
• 5g NORTHDOWN 8.5%AA @ 60 MINUTES [5 IBU]
BOIL: AROMA
• 22g CHALLENGER 7.5%AA @ 5 MINUTES [3.9 IBU]
• 11g NORTHDOWN 8.5%AA @ 5 MINUTES [2.2 IBU]
• 33g EAST KENT  GOLDINGS 5.0%AA @ 5 MINUTES [3.9 IBU]
DRY HOP 3 DAYS BEFORE PACKAGING:
• 14g TARGET

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP002 ENGLISH ALE

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