London Pride extract recipe? - Home Brew Forum (2024)

Anyone got an extract recipe for Fuller's London Pride or something that comes close?

Cheers,

Rob

23L, OG 1040, FG 1010, ABV 4%, EBU 30, EBC 22, 90min boil

2.42kg DEM
370g Crystal malt

Start boil:
13g Target
7g Challenger
7g Northdown

Last 10min:
9g Golding
3g Irish moss

Dry hop with few cones of golding

Thanks for that, brilliant. By DEM do you mean dried malt extract?

Regards,

Rob

Done this one a few times & would add 20g of black malt (in with your Crystal malt steep), to get the colour just right.

A I put mine in a corny, I usuall leave the brew in the fermenter for 5 to 7 days after fermentation, as it helps 'tidy' it up. Once in the corny, I add 9g of goldings in a steralised muslin bag & leave it in there for 7 days. After 7 days, I remove the hops & pressure up the keg to 20PSI of CO2 & let the beer obsorbe this (for the fizz) & do nothing for 4 weeks, as this is a brew that likes a good 4 week conditioning period.

Excellent brew & not a million miles away from the orginal.

My next one is going to be an all grain version, made with Fullers yeast

I would like to try this. Hope its ok to bump an old post....

I am looking at ordering the DME right now. The choices are Medium, Amber, Light, or Dark. Which would be best?
Also, could you get away without an immersion (or other type) of chiller for this sort of recipe and method?

Thanks.

Cheers mate. I ordered Amber DME in the end. I'm not looking for an exact clone anyway just wanted to try and get it close as a sort of personal benchmark test.

I ordered from thriftyshopper. The whole lot set me back £26 which was for the exact amounts of hops needed. I'm happy enough with that.
Only thing I couldn't get was Target Hops. I ordered Willamette as a substitute. I looked on a hop comparison chart which suggested this.

If I was to attempt this without using a chiller, would I end up with beer that was cloudy when chilled?

PEAco*ckSUIT wrote:If I was to attempt this without using a chiller, would I end up with beer that was cloudy when chilled?

My understanding is that using a chiller makes no difference to the chill haze. All it does is chill faster (to 20C) which means earlier pitching of yeast and less chance of stray infections.

GTI

I basically want to try an extract brew with the minimum possible outlay. If I can get away without using a chiller then I might not use one for my first attempt. As long as everything remains super clean/sterile I should get away with it once. Iv pitched yeast in kit a brew a day late and got away with it.

I suppose aerating the wort after it had cooled would be the only obstacle, afaics anyway......

Go for it, you know you want to. Provided everything is well sanitised and you keep a tight fitting lid on as it cools down everything should be fine.

Aerate the wort by giving it a good thrashing with a sterilised paddle (Oo er missus!)

GTI

Bobba wrote:23L, OG 1040, FG 1010, ABV 4%, EBU 30, EBC 22, 90min boil

2.42kg DEM
370g Crystal malt

Start boil:
13g Target
7g Challenger
7g Northdown

Last 10min:
9g Golding
3g Irish moss

Dry hop with few cones of golding

Does the Crystal malt go in at the start of the boil and remain there until the end?

I think most extract brewers steep the crystal malt first then add this to the boiler (and discard the steeped crystal). It's how I always do it. Apparently boiling crystal can release tannins present in the husks.

Hope this helps

Cheers

Jason

Ok thanks. I steeped them in the boiler untill it got to 70 degrees then removed them, give them a wee squeeze in a seperate buvket and added that to the boiler. Now I'm waiting for the 'boil'.

Exciting!

My first time lol