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. 🙂
