London Calling?

Beer Recipes
1

I’ve never tried brewing one, but I really love a Fullers LP and have to drive 2 hrs to find a beat up example. So if my LHBS has the goods I might throw this in the schedule before I start making lagers all winter. I’m looking for confirmation or correction on my recipe, especially water profile and fermentation.

6 gallon batch
1.048 OG
~30 IBUs
~10 SRM

90.5% Golden Promise (its what I have)
9.5% UK C70
mash at 150F 60m targeting 5.4ph, 50ppm Ca, 65ppm CaCl
20 IBUs of Target @60
5 IBUs Challenger and 5 IBUs Northdown @15
Wyeast 1968 at 65F with foil over the airlock till activity slows then 68F with regular airlock

Crashed and gel fined, Kegged, adjusted to 4.4-4.5 ph, carbed to about 2.25 volumes (I might bottle condition)

This is not my invention obviously, but I’m curious about thoughts from you guys who master this style. I’m looking to come close, not necessarily clone it.

2

I don’t know that beer very well but the recipe looks tasty enough. What do you plan to do as far as your SO4? Is there any knowledge as to the SO4 levels in the beer you’re emulating?

3

Good question. My base water is Klickitat Jim Well.
Ca 17
Mg 10
Na 8
Cl 0
SO4 0
Alk 107
Ph 7.8

As planned there will be no SO4. Ive played with it a while and have found that when I am making a malt fwd beer I just use CaCl, hop forward just SO4. I suppose LP is kind of in between. I can be convinced to split the Ca between CaCl and SO4 if someone with experience in the style recommends it.

4

i’m no expert with english ales, only brew them once or twice a year, but i can say with confidence that I doubt you will need gel when using 1968/002.

5

Yeah, 1968 drops so clear you won’t even need it. Drops clear fast, too.

6

Cool! Ive never used it.

7

Yeah no harm leaving it out if you just want malt accentuation. A little or split with CaCl might help with a dry-er finish but not critical. Im no expert on the style, just going by my taste buds here. Either way I’d drink it for sure. Also +1 to gelatin not needed unless you have chill haze issues or something, in which case it’s only semi-helpful.

8

jim- i have a keg of very similar with 1968/002. mine was maris otter and 3.1% 80 and1.9% extra dark 165 crystal. i used all challenger-first time and really like that hop.

looks really nice-think you will enjoy.

edit: yep skipped the gel also…very clear.

9

Just curious, why the foil/airlock combo - is this something you usually do?

10

water- me personally i like the malt there but finish dry. not as much as US Pale ale. I used 150ppm sulfate and fits my tastes and expectations…just depends on what you want.

11

I used Challenger for the first time recently too. All Warminster MO with 4oz. amber malt and a touch of MW for color to 1.052. Challenger @60 and 32g Challenger @FO. Went with WY1469. It now resides in my pin waiting to be vented and tapped this weekend. The samples I tasted were very favorable on that hop.

12

No, but I recall mark saying something about it. Was hoping he’d chime in.

13

Well, he didnt have Northdown so im subbing Norther Brewer. Didnt have wy1968, so im going with Thames Valley wy1275,

Ought to be ok I think.

Anything special I ought to know about 1275?

14

I got to thinking about only using part of my 1 ounce packets of hops… decided to bump it to an ESB on gravity and hopping, and changed from CaCl to SO4.
Here’s what im going with
1.055 OG
92% Golden Promise
8% Crisp C70

Mash/Sparge targets 5.2ph, 60ppm Ca, 80ppm SO4

1 oz Target at 60
1 oz Challenger 1 oz Norther Brewer whirlpool 30min/170F

Wy1275 high krausen pitch, 65F till it slows then 68F

Edit: by the way, mark has talked me into trying the open fermentation on this one. Woo, scary

15

John Keeting was interviewed on the CYBI series on BN. There was also a Zymurgy article he wrote IIRC. You can dial your recipe in using those guidelines.

16

That was my starting point

17

I’m not familiar with 1275, but I’ve brewed an LP “clone” a number of times.  I can’t recall if the recipe was in BYO or Zymurgy (maybe both).  I’ve found it a couple of places, and there’s pretty much no variation.

Anyway, I think that without using 1968 you won’t quite get the Fuller’s flavor.  But maybe you’ll get close enough.

I’ve also always gone with MO as my base malt.

18

It’s almost Halloween - allow yourself to get spooked!  :wink: I’m almost certain you won’t be disappointed by the results. I’m a believer in open bucket fermentation now for almost all the British ales I make.

19

Roger that, Joe. It started as an idea, then took a turn when my yeast pusher was out of 1968. And Northdown… then I didn’t want to seal up three half-ounce bags, so now its just an English Pale Ale. Should be fun and something I’ve never brewed before.

20

I may get there too. Mark tells me that it helps bring out the Englishness. My words not his. And thats what im looking for. A good pale ale that you aren’t left wondering if its English or what. We shall see