Sort of London pride recipe - any thoughts

[johndavies]

I'm thinking of doing the following recipe:- any thoughts

sort of London pride


Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.110
Total Hops (g): 58.00
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.13 %
Colour (SRM): 12.8 (EBC): 25.2
Bitterness (IBU): 33.6 (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.632 kg Maris Otter Malt (88.37%)
0.227 kg Crystal 90 (5.52%)
0.171 kg Wheat Malt (4.17%)
0.080 kg Chocolate (1.94%)

Hop Bill
----------------
19.0 g Target Leaf (11% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
17.0 g Challenger Leaf (7.5% Alpha) @ 3 Minutes (Boil) (0.7 g/L)
5.0 g East Kent Golding Leaf (4.95% Alpha) @ 3 Minutes (Boil) (0.2 g/L)
17.0 g Northdown Leaf (9.2% Alpha) @ 3 Minutes (Boil) (0.7 g/L)

[CestrIan]

Looks like a nice pint. Some 20 min/10 min additions rather than all in at 3 minutes will add flavour as well as aroma. For yeast I'd use WLP002 Fullers ale yeast or culture some up from a bottle of bengal lancer.

[Normski]

Hi John
I've never seen Chocolate in a Pride Recipe before. I've seen chocolate in Fullers London Porter and Black Malt in Fullers 1999 Vintage Ale.
Im not picking fault. Im sure it will be a nice beer, But I think its going to be more of a Porter than a best bitter. Norm

[johndavies]

I want to create london pride type beer with a colour of 24 - 25 ebc, 4 - 5% of wheat malt for head retention.

maybe the following would be better, I was thinking of using a bit of chocolate malt for colour.

Is it to much crystal malt.

London Pride

Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.13 %
Colour (SRM): 12.5 (EBC): 24.7
Bitterness (IBU): 0.0 (Average)

87% Maris Otter Malt
8.5% Crystal 120
4.5% Wheat Malt



Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Wyeast 1968 - London ESB Ale

[Normski]

Hi John

Thats looking better. Norm

[Jocky]

When I've done a Pride like beer, the Target, Challenger and Northdown all go in for the full 90 minutes, with Goldings used as a late addition in the kettle and dry hop.

[super_simian]

Less than 2% choc malt will not give you a "porter" at all. More of an amber/red hue and a slight toasty flavour, but not a porter.

[johndavies]

I have read up on London pride and listened to head the head brewer on can you brew it.

He claims that they use target as the main bittering hop and add Challenger and Northdown / and a small amount of goldings before the end.

I'm confused on a recipe for this.

[Normski]

Less than 2% choc malt will not give you a "porter" at all. More of an amber/red hue and a slight toasty flavour, but not a porter.

GW Fullers London Porter uses 110g Chocolate for 23L and none in Pride. So 80g is closer to which?

[Jocky]

I have read up on London pride and listened to head the head brewer on can you brew it.

He claims that they use target as the main bittering hop and add Challenger and Northdown / and a small amount of goldings before the end.

I'm confused on a recipe for this.

Hmm. I'm confused too. To be honest, I've never tasted it against the real thing because it's nice anyway.

Do it your way and then come back and tell us if it's good!

[dazer23866]

OG 1048
IBUs 40
SRM 9

4.67kg Marris Otter 95%
250g Simpson's Dark Crystal(approx. 70lov.)

20g Target 11%AA at 60m
18g Challenger 7.5%AA at 3m
18g Northdown 8.5%AA at 3m
6g Goldings 4.75%AA at 3m

WLP002

there you go London pride the recipe from the directors mouth just brewed it myself and looking good, only difference is they do it party guile style (and thats a different post all together ) but this comes out very close, he also says it is mashed at 64-65c

[johndavies]

this is what i've finally decided to do:-

sort of London pride


Recipe Specs
----------------
Batch Size (L): 28.0
Total Grain (kg): 4.997
Total Hops (g): 57.00
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.13 %
Colour (SRM): 11.5 (EBC): 22.6
Bitterness (IBU): 33.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.397 kg Maris Otter Malt (88%)
0.400 kg Crystal 235 (8%)
0.200 kg Wheat Malt (4%)

Hop Bill
----------------
18.0 g Target Leaf (11% Alpha) @ 90 Minutes (First Wort) (0.6 g/L)
16.0 g Challenger Pellet (7.52% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
7.0 g East Kent Golding Pellet (4.96% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
16.0 g Northdown Leaf (9.2% Alpha) @ 15 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 90 Minutes.
Fermented at 20°C with Wyeast 1968 - London ESB Ale


Recipe Generated with BrewMate

[dazer23866]

that looks good should be a nice beer

[dave.wilton]

I brew pride a lot and I did one with 40g if chocolate to get the colour up because I had crystal 120 not 150. Big mistake! I couldn't believe that you would taste it but the chocolate really came through and it was nothing like pride.

The jamil recipe is wrong in terms of the IbU's and hops. Ie the quantities of hops do not give that IBU (using rager as they do in beer smith). I've tried both, matching the IBU and following the hop quantities. My verdict is follow the hop quantities otherwise it will be far too bitter (I increased the amount of target to get the IBU).

I've now managed to find a source of crystal 150 from a brewery and it is much closer. Without 150 I'd use 120 and not try to adjust. There shouldn't be any wheat in pride just 5% crystal 150.

Dave