Looking for the definitive London Pride recipe

[OMBHale]

There seem to be so many out there.

I've tried Dave Line's one, which was an archaic one to say the least and tbh didn't taste a lot like it at all.

Has anyone managed to find one that is super close? I appreciate that this will generate a few responses but will at least narrow the search down from the myriad I found on Brewersfriend!

 

[Robert65]

The current grain bill is just pale, crystal, and chocolate; you've probably seen some recipes like that. That's easy enough. The trick is finding the right yeast to get that super marmalade flavor. Several yeasts are sold which are rumored to be Fullers strains, but recent genetic studies show these are all Whitbread B derivatives or relatives, nothing at all to do with Fullers. Which is why they don't taste like Fullers. Ignore what they're called and look for a yeast description that looks like giving the flavor you're after. Hope this is a piece of your puzzle.

 

[kevin58]

Funny you should ask. I just happen to have my notebook in front of me with notation I took while listening to John Keeling( former head brewer at Fullers) describing that very brewing process.

First thing to note is that both ESB and London Pride are partigyled from the same recipe.

The grain bill is 95% pale malt. John said they use the best available and are not stuck on one particular maltster. Of those he mentioned were Munton & Fison, Baird, Simpson and Thomas Fawcett. The rest of the grain bill is 5% crystal 150L.

John says that they use "standard Burtonization" of their water.

The mash temp is 65 to 65C for 60 minutes with no mashout. Their sparge temp was 76C.

Boil time was 60 minutes with 7 0 8% evaporation.

Bittering hops were Target and then with 5 minutes left in the boil they added Northdown, Challenger and Goldings.

The yeast are pitched at 17C (he didn't say what yeast but I find that Imperial A09 works well) Let the temperature rise to 20C and hold there to 1/2 gravity at which point they chill back to 7C and hold to 1/4 gravity. Then chilled to 6C for 2 days.

John said the OG of ESB was 1.060 and the FG 1.011. The ABV was given as 5.9%
The color of ESB he said should be 32 EBC or about 16 SRM.
The IBU of ESB I have written down as 43 IBU. There is also a note here that 80% of the IBU's are derived from the bittering hops and equal 34.4 while the remaining 20% are from the late additions and equal 8.6%. I apologize, I don't have details written about the amounts of those late addition hops except that Goldings made up 5% of that group.

The only difference ESB and London Pride is that ESB is dry hopped. I have nothing written down which hops were used for this but it was dry hopped for 4 weeks while conditioning.

Now for the London Pride:
Exact same grain bill, hops, mash/boil and fermentation schedule with no dry hopping.
LP OG was given by John as 1.048 and the FG as 1.009 with an ABV of 4.7%
The LP color was said to be 25 EBC or about 12 SRM.
The IBU for London Pride was listed as 33.

John Keeling was head brewer at Fullers for many years and only recently retired a couple years ago. This is the recipe he gave in the particular interview I heard. As the recipes get tweaked every once in a while it is likely there are other variations of ESB and London Pride (also partigyled from the same recipe...but not always... are Golden Pride and Chiswick Bitter). None are more right that others. Any given recipe is a snapshot of the moment and subject to change over time.

 

[Robert65]

^^^^
The Fullers website lists the current malts as pale, crystal, and chocolate, and the hops as Challenger, Golding, Northdown, and Target. The hop blend seems to have survived across the last two or three recipes and a couple of decades, back to when it was a more typical English beer with flaked maize and brewing sugars.

 

[FunkedOut]

https://www.homebrewtalk.com/forum/...imperials-neipa-from-the-horses-mouth.642756/

^ this thread lines up with @kevin58 post and a couple of brew strong episodes.
The brew strong episodes were brutal to sit through, because the guy from fullers was Skyping in and the connection was horrible.

 

[Joolsclinn]

Funny you should ask. I just happen to have my notebook in front of me with notation I took while listening to John Keeling( former head brewer at Fullers) describing that very brewing process.

First thing to note is that both ESB and London Pride are partigyled from the same recipe.

The grain bill is 95% pale malt. John said they use the best available and are not stuck on one particular maltster. Of those he mentioned were Munton & Fison, Baird, Simpson and Thomas Fawcett. The rest of the grain bill is 5% crystal 150L.

John says that they use "standard Burtonization" of their water.

The mash temp is 65 to 65C for 60 minutes with no mashout. Their sparge temp was 76C.

Boil time was 60 minutes with 7 0 8% evaporation.

Bittering hops were Target and then with 5 minutes left in the boil they added Northdown, Challenger and Goldings.

The yeast are pitched at 17C (he didn't say what yeast but I find that Imperial A09 works well) Let the temperature rise to 20C and hold there to 1/2 gravity at which point they chill back to 7C and hold to 1/4 gravity. Then chilled to 6C for 2 days.

John said the OG of ESB was 1.060 and the FG 1.011. The ABV was given as 5.9%
The color of ESB he said should be 32 EBC or about 16 SRM.
The IBU of ESB I have written down as 43 IBU. There is also a note here that 80% of the IBU's are derived from the bittering hops and equal 34.4 while the remaining 20% are from the late additions and equal 8.6%. I apologize, I don't have details written about the amounts of those late addition hops except that Goldings made up 5% of that group.

The only difference ESB and London Pride is that ESB is dry hopped. I have nothing written down which hops were used for this but it was dry hopped for 4 weeks while conditioning.

Now for the London Pride:
Exact same grain bill, hops, mash/boil and fermentation schedule with no dry hopping.
LP OG was given by John as 1.048 and the FG as 1.009 with an ABV of 4.7%
The LP color was said to be 25 EBC or about 12 SRM.
The IBU for London Pride was listed as 33.

John Keeling was head brewer at Fullers for many years and only recently retired a couple years ago. This is the recipe he gave in the particular interview I heard. As the recipes get tweaked every once in a while it is likely there are other variations of ESB and London Pride (also partigyled from the same recipe...but not always... are Golden Pride and Chiswick Bitter). None are more right that others. Any given recipe is a snapshot of the moment and subject to change over time.

Funny you should ask. I just happen to have my notebook in front of me with notation I took while listening to John Keeling( former head brewer at Fullers) describing that very brewing process.

First thing to note is that both ESB and London Pride are partigyled from the same recipe.

The grain bill is 95% pale malt. John said they use the best available and are not stuck on one particular maltster. Of those he mentioned were Munton & Fison, Baird, Simpson and Thomas Fawcett. The rest of the grain bill is 5% crystal 150L.

John says that they use "standard Burtonization" of their water.

The mash temp is 65 to 65C for 60 minutes with no mashout. Their sparge temp was 76C.

Boil time was 60 minutes with 7 0 8% evaporation.

Bittering hops were Target and then with 5 minutes left in the boil they added Northdown, Challenger and Goldings.

The yeast are pitched at 17C (he didn't say what yeast but I find that Imperial A09 works well) Let the temperature rise to 20C and hold there to 1/2 gravity at which point they chill back to 7C and hold to 1/4 gravity. Then chilled to 6C for 2 days.

John said the OG of ESB was 1.060 and the FG 1.011. The ABV was given as 5.9%
The color of ESB he said should be 32 EBC or about 16 SRM.
The IBU of ESB I have written down as 43 IBU. There is also a note here that 80% of the IBU's are derived from the bittering hops and equal 34.4 while the remaining 20% are from the late additions and equal 8.6%. I apologize, I don't have details written about the amounts of those late addition hops except that Goldings made up 5% of that group.

The only difference ESB and London Pride is that ESB is dry hopped. I have nothing written down which hops were used for this but it was dry hopped for 4 weeks while conditioning.

Now for the London Pride:
Exact same grain bill, hops, mash/boil and fermentation schedule with no dry hopping.
LP OG was given by John as 1.048 and the FG as 1.009 with an ABV of 4.7%
The LP color was said to be 25 EBC or about 12 SRM.
The IBU for London Pride was listed as 33.

John Keeling was head brewer at Fullers for many years and only recently retired a couple years ago. This is the recipe he gave in the particular interview I heard. As the recipes get tweaked every once in a while it is likely there are other variations of ESB and London Pride (also partigyled from the same recipe...but not always... are Golden Pride and Chiswick Bitter). None are more right that others. Any given recipe is a snapshot of the moment and subject to change over time.

Hi kevin58, just reading through this. Is the fermentation temperature profile correct - chill back to 7c?