1962 London Pride with modern hopping v0.1
I’ve been following Ron and Kris on Ron’s blog with their Let’s Brew Wednesday series. It is a interesting site to learn about beer grists and brewing techniques, from beers that were actually made and sold to people, most often 50 or more years ago. Not that that makes them any better, but at least they can’t be too horrible. I had been eyeing the 1962 Fullers Gyles – doing a big set of gyles one day would be fun. Sadly, I’m a single boil kettle guy for now and need to hold off until I can boil both worts at once. No sense screwing it up on purpose…
I figured the export London Pride was a good place to start – I can compare flavors/mouthfeel with the commercial example and the extra gravity can hide some mistakes in hopping. The Fullers website lists different hops than Kris has in the 1962 recipe, but I dug around a bit to get info on their modern hopping. There were a couple of forum posts that seemed to have a reasonable hop schedules, so we’ll give it a whirl. Why switch it up? I had some older Target and Challenger hops that need usin’. Yeah, even I get cheap sometimes.
Brew Day Fun: So I had Rick and his Dad over to do some brewing and beer tasting… all was going well, besides me getting fancy with mash water calcs and blowing the temps, until the wife got a nasty migraine and needed to get to Urgent Care. So, out the guests go and to the Dr. we went. All was well shortly and she has some new drugs. I got lucky brewing-wise and was able to finish the sparge and push the boil kettle to 180F before tossing a lid on it and turning off the flame before the road trip. 2hrs later we were home and I finished the boil – amazingly enough the wort had only dropped down to 160F.
Recipe
1962 London Pride (ELP) with modern hopping
Recipe Specifics
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Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 9.55
Anticipated OG: 1.0479 Plato: 11.878
Anticipated SRM: 12.8
Anticipated IBU: 23.7
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
35.9 3.43 lbs. Pale Malt(2-row) Great Britain 1.0380 3
33.9 3.24 lbs. Pale Malt(2-row) Great Britain 1.0380 3
15.0 1.44 lbs. Crystal 75L Great Britian 1.0340 75
4.3 0.41 lbs. Flaked Corn (Maize) America 1.0400 1
4.3 0.41 lbs. Pale Malt(6-row) America 1.0350 2
1.6 0.16 lbs. Corn Sugar Generic 1.0462 0
2.4 0.23 lbs. Invert No. 1 Britain 1.0360 5
2.4 0.23 lbs. Invert No. 2 Britain 1.0360 33
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.40 g. Target Pellet 6.08 19.8 90 min.
14.00 g. Challenger Pellet 5.62 1.9 1 min.
9.00 g. Northdown Pellet 9.35 2.0 1 min.
8.00 g. Goldings - E.K. Pellet 4.75 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablet Fining 15 Min.(boil)
0.65 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
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WYeast 1968 London Extra Special Bitter
Mash Schedule
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Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
First Rest 5 85 150 150 Infuse 169 8.33 0.94
Mash Out 5 30 170 170 Infuse 205 5.77 1.60
Notes
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http://barclayperkins.blogspot.com/2009/07/lets-brew-wednesday-fullers-1962-elp-lp.html
http://forum.northernbrewer.com/viewtopic.php?f=4&t=76049
http://www.homebrewtalk.com/f12/can-you-brew-recipe-fullers-london-pride-179859/
Challenger/Northdown are 30min hops, but I'm adding at 1 min and doing a 60min whirlpool.
I calc'd them at 30min for utilization, then adjusted 90min down to get 36IBU.
Brew Day Notes
- Brewed 2010-08-29
- Used Fawcett Optic for Pale #1, Crisp Maris Otter for Pale #2
- I don’t have Invert No.1, so just doubled amount of Invert No. 2.
- home made Invert No. 2.
- Crystal 75L 60/40 mix of English 70-80L and Simpsons 78-85L.
- Derated hops from 2yrs @ 5F in barrier/purged packaging.
- Blew the mash temps – I had futzed with the calcs after the last batch.
- go back to promash +5F for initial infusion, promash +8F for 2nd
- 60min hop stand after adding 1min hops.
- 4.15g gypsum to boil kettle to stiffy up the water a bit.
Details:
- 1000 HLT on.
- 1050 Mash in
- 1101 missed low to 144F (was heading to 153F)
- changed mash schedule to 30min @ 144F, 45min @ 156F.
- pH 5.01 @ 144F
- 1125 1gal @ 207F -> 153F
- leaving low to keep mash at decent thickness.
- 1140 Sparge water to pH 5.48 @ 177F
- 1227 Run off started
- needed to underlet again to get flowing – might need to make standard practice?
- initial runnings 16.6B
- 1242 Started sparge
- 1359 Boil flame on
- collected 7.0 gal at around 11B, diluted to 7.65 gal @ 9.6B or 1.038.
- was actually over 79% eff, more like 83%. bump if next batch also high, as I think sparge is much better with AutoSparge
- 1410 @ 180F, flame off, wife to doctor
- 1619 @ 162F, flame on again
- 1659 Boiling
- 1840 Boil done, start 60min whirlpool
- finished at 12.3B, 1.0487
- 1932 chill started
- tap @ 80.9F, chilling to 84F
- 1945 chill done, 1.62 qts/min
- soooo much better
- 2021 cleanup done
- 2202 100s O2 at low flow, pitched 350mL yeast from Moose Drool v0.1
- wort @ 68F when pitched, freezer cooling to 64F
Fermentation Notes
- Fermented at 64F
- 2010-08-30 @ 1733: 1.5″ krausen 1s airlock
- 2010-09-01 @ 2237: starting to drop krausen, no floc yet, still lots of yeast churning about
- 2010-09-02 @ 0816: 0.5″ krausen, airlock slowing but steady
- 2010-09-03 @ 1211: top starting to clear, airlock slower, starting to floc
- 2010-09-03 @ 1600: rouse yeast and bump to 66F
- 2010-09-05 @ 0905: 7s bubble, bump to 68F
- 2010-09-10 @ 0900: still slow bubbling, rouse yeast
- 2010-09-13 @ 1600: 1.015
- 2010-09-16: Added 9g EKG pellets as dry hop – no bag
- 2010-09-15: Dropped to 46F
- 2010-09-27: 1.014 for 70% ADF and 4.55% ABV
- Kegged at 12PSI @ 42F for ~2.25 Vol
Tasting Notes
- To Follow
