Fuller's London Porter. Help me make it.

Beer Recipes
1

I’ve been studying recipes and I want to make a dead ringer clone.  Does this look about right?  I taste an almost maple flavor when I get Fuller’s on draft.  Is that the crystal?  Perhaps Simpson’s dark or something else.  Give me your thoughts.

17.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 75.56 %
2.75 lb Brown Malt (65.0 SRM) Grain 12.22 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 3.33 %
95.00 gm Williamette [4.80 %] (60 min) Hops 25.9 IBU
30.00 gm Goldings, East Kent [4.50 %] (10 min) Hops 2.8 IBU
WLP002

2

looks pretty darned close to what I would do:

[quote=“BrewingRover on NB”]BYO Fuller's London Porter Clone - Home Brew Forum
FULLERS LONDON PORTER According to Real Ale Almanac

25 litre batch OG 1053 ABV 5% 140 units of colour 33 EBU

OPTIC PALE MALT 4300 gms
CRYSTAL MALT 568 gms
BROWN MALT 683 gms
CHOCOLATE MALT 115 gms

HOPS 90 minute boil

FUGGLES 86 gms

Add 10 gms Fuggles last 15 minutes

Use Wyeast 1968 London ESB yeast.

[/quote]

the character you speak of is esters from the yeast and possibly some contribution from the crystal and brown malt, IMO.

ferment it 66-68 to get the most esters out of that yeast.

looks good!

Cheers!

3

With about 9% crystal would you mash about 154?  That beer has substantial mouthfeel and 002 will leave some residual sweetness.

4

crystal 60 or carastan?  it’s been a while since I’ve had the london porter, damn good porter.  i recall it having a toffee character, thus the carastan, but like i said it’s been a while.  i still think that taddy and london are the two best, but there’s a few newer american porters that i like too.  cheers, j

5

yeah - I was thinking 153 so that sounds good.

not sure on the carastan - that is one malt I have never tried, perhaps I will in my Am Robust next time - thanks jaybeerman!

6

I brewed one in December - friends deemed it cloned in blind tasting

And the maple flavour you get almost certainly comes from the Brown and Chocolate malt combination and the esters from the Fullers yeast.

My recipe (23 litres, assumes 75% efficiency):

Malt bill:

UK Pale Ale Malt 4.230 kg
UK Brown Malt 0.665 kg
UK Extra Dark Crystal 0.555 kg
UK Chocolate Malt 0.110 kg

mash at 153F

Boil: 60 minutes

53g 4.5% AA Fuggles @ 60 mins
21g 4.5% AA Fuggles @ 10 mins

Yeast: WLP002/Wyeast 1968

OG: 10.53
SRM: 28.6
IBU: 33

7

that looks pretty familiar LOL  ;D

8

The latest edition of BYO has an article on Fullers and several clone recipes.  You could check that out.

9

The recipes for the  Pride and ESB are for the bottled versions, which always have a stong crystal malt flavor to me.  In the text John Kelling says the grist is 95% 2-row and 5% crystal for the usual parti gyle.  The recipes are more like 10% crystal, by a quick mental calculation.  So these would not work if you are trying to do a knockoff of the cask Pride or ESB.

The Porter recipe might be spot on, I have not had that in many years.

10

Here’s my last recipe, for 12 gallons.  Definitely sub out the caramunich for Simpsons Medium Crystal (55L) if you can find it.

19.00 lb Pale Malt
2.25 lbs. CaraMunich 60
1.38 lbs. Brown Malt
1.38 lbs. Chocolate Malt

3.5 oz.    Fuggle          60 min.

White Labs WLP002 English Ale

11

This might be a good place to start.

http://thebrewingnetwork.com/shows/721

They attempted to clone the beer on CYBI on The Brewing Network Friday.  I have not listened to the show yet, but it should point you in the right direction.

12

Different London Porter

The recipe Blatz posted above (that I posted at NB after quoting it from an English board. Ain’t the Internets great ?) will get you very close. I’ll have to check out the BYO article, though.

13

But still a great beer from a great brewery.

Incidentally, the original Fuller’s recipe was 100% brown malt, but has changed over the years to look like that posted above, largely as a result of the lack of diastatic power of brown malt and a desire from brewers to get better efficiency.

14

I’m reporting my results after having brewed and kegged this recipe.  It is quite close.  I had unusually high efficiency (88%) so my original gravity came in a few points high but terminal gravity came out within range.  The esters are there even though I fermented at 64 for 75% of the fermentation.  Thanks again for the input on a great malty beer.

17.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 75.56 %
2.75 lb Brown Malt (65.0 SRM) Grain 12.22 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 3.33 %
95.00 gm Williamette [4.80 %] (60 min) Hops 25.9 IBU
30.00 gm Goldings, East Kent [4.50 %] (10 min) Hops 2.8 IBU
WLP002

15

Glad it came out well for you.