Luton Pride

This time round I thought i’d have a go a cloning one of the beers that introduced me to real ale – Fullers London Pride, but as i’m from Luton, I thought i’d call it Luton Pride!

Recipe: Luton Pride
Style: Special/Best/Premium Bitter
TYPE: All Grain

Recipe Specifications
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Boil Size: 25.78 l
Post Boil Volume: 22.71 l
Batch Size (fermenter): 19.00 l   
Bottling Volume: 17.49 l
Estimated OG: 1.040 SG
Estimated Color: 22.0 EBC
Estimated IBU: 30.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 86.2 %
Boil Time: 90 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU         
2.74 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         1        84.3 %        
0.51 kg               Caramel/Crystal Malt - 80L (157.6 EBC)   Grain         2        15.7 %        
11.08 g               Target [11.00 %] - Boil 90.0 min         Hop           3        15.9 IBUs     
6.04 g                Challenger [7.50 %] - Boil 90.0 min      Hop           4        5.9 IBUs      
6.04 g                Northdown [8.50 %] - Boil 90.0 min       Hop           5        6.7 IBUs      
3.00 g                Irish Moss (Boil 10.0 mins)              Fining        6        -             
7.05 g                Goldings, East Kent [5.00 %] - Boil 10.0 Hop           7        1.6 IBUs      
1.0 pkg               British Ale II (Wyeast Labs #1335) [124. Yeast         8        -             
4.00 g                Goldings, East Kent [5.00 %] - Dry Hop 7 Hop           9        0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 3.25 kg
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Name              Description                             Step Temperat Step Time     
Mash In           Add 8.48 l of water at 73.8 C           65.6 C        75 min        

Sparge: Fly sparge with 21.50 l water at 75.6 C

Notes:
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Added 400g DME and 200g Corn Sugar into fermenter as post boil OG was a touch low (measured at 1.036, with sugar it came up to target - 1.040).

Brewed on 22nd April 2012

After the chaos of the last brewday, this one went pretty much as planned.  The only slight wrinkle was that the post-boil OG once again came in a touch low at 1.036, so I had to add 400g DME and 200g corn sugar to the fermenter to get the OG up to target (1.040) – I think i need to re-asses my brewhouse efficiency for the next brew…

Fermentation went quite quickly, as the yeast cake from the last brew was quite substantial – it was bubbling away within about 4 hours – once it had calmed down a bit I transferred it into the barrel after 4 days and added the dry hop additions.

However, before putting the wort into the barrel I managed to put a little bit of muslin around the outlet (inside the barrel) to try and stop the hops clogging up the pipes this time around!

After 10 days in the barrel, it was time to bottle.  The FG came in at 1.010, meaning an approximate ABV of 3.9% – not quite the 4.2% I was aiming for, but still a good sessional beer level. 🙂