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30-09-2023, 09:01
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/09/lets-brew-1968-fullers-london-pride.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNC8ATi2RYbN1bkIGinC6yVAsOXsujqOdpkGREYnFal OXhccLwansX8jdbmZZUHbVsoKWiyX31FmkiKrBVk_IucMtB3P5 w4HtNIuEWhoTTzAMlJmQqDwiVFIR7cmJefyqUjPO5NQ2DBJklZ _b3MBgdbwP0VVsXw-SX8bkbK6iiLqnHiEX8FOk3hoapNk/w340-h400/Fullers_London_Pride_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNC8ATi2RYbN1bkIGinC6yVAsOXsujqOdpkGREYnFal OXhccLwansX8jdbmZZUHbVsoKWiyX31FmkiKrBVk_IucMtB3P5 w4HtNIuEWhoTTzAMlJmQqDwiVFIR7cmJefyqUjPO5NQ2DBJklZ _b3MBgdbwP0VVsXw-SX8bkbK6iiLqnHiEX8FOk3hoapNk/s265/Fullers_London_Pride_2.JPG)
As a relief from recipes mercilessly promoting my recently-released books, here's a recipe in one I'm still working on. For what is one of my favourite books. One trying to invoke the spirit of the 1970s.
A beer I drank quite a bit of back in the 1970s. It was my go-to beer in London when I lived there. Partly because Hock was rarely on in Fullers pubs.
London Pride is a typical product of post-war London. WW II restrictions knocked the strength stuffing out of Bitters. When the shackles were taken off a few years after the end of hostilities, many brewers introduced a new, stronger Bitter. Not quite up to pre-war strength. But a good bit stronger than austerity Bitters.
Called SPA (Special Pale Ale) in the brewhouse, it was first marketed as Chiswick Pride. Before adopting the iconic London Pride name.
Though this wasn’t in the parti-gyle with the LA and PA above, the recipe is pretty much the same. With just some tinkering with the sugar quantities.
1968 Fullers London Pride
pale malt
7.50 lb
77.52%
crystal malt 120L
0.175 lb
1.81%
flaked maize
1.50 lb
15.50%
No. 3 invert sugar
0.25 lb
2.58%
No. 2 invert sugar
0.125 lb
1.29%
glucose
0.125 lb
1.29%
Fuggles 75 min
1.00 oz
Styrian Goldings 60 min
0.75 oz
Goldings 30 min
1.00 oz
OG
1043
FG
1013
ABV
3.97
Apparent attenuation
69.77%
IBU
38
SRM
7
Mash at
147º F
Sparge at
168º F
Boil time
75 minutes
pitching temp
61º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2023/09/lets-brew-1968-fullers-london-pride.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNC8ATi2RYbN1bkIGinC6yVAsOXsujqOdpkGREYnFal OXhccLwansX8jdbmZZUHbVsoKWiyX31FmkiKrBVk_IucMtB3P5 w4HtNIuEWhoTTzAMlJmQqDwiVFIR7cmJefyqUjPO5NQ2DBJklZ _b3MBgdbwP0VVsXw-SX8bkbK6iiLqnHiEX8FOk3hoapNk/w340-h400/Fullers_London_Pride_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNC8ATi2RYbN1bkIGinC6yVAsOXsujqOdpkGREYnFal OXhccLwansX8jdbmZZUHbVsoKWiyX31FmkiKrBVk_IucMtB3P5 w4HtNIuEWhoTTzAMlJmQqDwiVFIR7cmJefyqUjPO5NQ2DBJklZ _b3MBgdbwP0VVsXw-SX8bkbK6iiLqnHiEX8FOk3hoapNk/s265/Fullers_London_Pride_2.JPG)
As a relief from recipes mercilessly promoting my recently-released books, here's a recipe in one I'm still working on. For what is one of my favourite books. One trying to invoke the spirit of the 1970s.
A beer I drank quite a bit of back in the 1970s. It was my go-to beer in London when I lived there. Partly because Hock was rarely on in Fullers pubs.
London Pride is a typical product of post-war London. WW II restrictions knocked the strength stuffing out of Bitters. When the shackles were taken off a few years after the end of hostilities, many brewers introduced a new, stronger Bitter. Not quite up to pre-war strength. But a good bit stronger than austerity Bitters.
Called SPA (Special Pale Ale) in the brewhouse, it was first marketed as Chiswick Pride. Before adopting the iconic London Pride name.
Though this wasn’t in the parti-gyle with the LA and PA above, the recipe is pretty much the same. With just some tinkering with the sugar quantities.
1968 Fullers London Pride
pale malt
7.50 lb
77.52%
crystal malt 120L
0.175 lb
1.81%
flaked maize
1.50 lb
15.50%
No. 3 invert sugar
0.25 lb
2.58%
No. 2 invert sugar
0.125 lb
1.29%
glucose
0.125 lb
1.29%
Fuggles 75 min
1.00 oz
Styrian Goldings 60 min
0.75 oz
Goldings 30 min
1.00 oz
OG
1043
FG
1013
ABV
3.97
Apparent attenuation
69.77%
IBU
38
SRM
7
Mash at
147º F
Sparge at
168º F
Boil time
75 minutes
pitching temp
61º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2023/09/lets-brew-1968-fullers-london-pride.html)