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Another example recipe for my vertical look at the style of London PA. Though this wasn't called PA. And the beer which was called PA was no longer a Best Bitter. The war had knocked it down to Ordinary Bitter strength. When things had perked up a bit in the early 1950s, Fullers introduced a new beer which filled the Best Bitter slot. A beer which after a couple of name changes was finally dubbed London Pride.
London Pride sold in decent quantities for what was quite a strong Bitter. I can understand why. It’s a cracking beer when looked after properly.

This particular example was parti-gyled with the PA. The recipe is like all those from Fullers: pale malt flaked maize and sugar. The No. 2 invert and glucose are in the recipe. The No. 3 is my substitution for PEX and CDM.

It intrigues me that London Pride always seems to have tasted pretty much the same, even though there was a big change of the recipe, I think in the 1990s, when Fullers went all malt. The current version is pale malt, crystal malt and a tiny amount of chocolate malt for colour.

1960 Fullers London Pride
pale malt 8.00 lb 80.60%
flaked maize 1.25 lb 12.59%
No. 2 invert sugar 0.50 lb 5.04%
No. 3 invert sugar 0.05 lb 0.50%
glucose 0.125 lb 1.26%
Fuggles 90 min 1.00 oz
Goldings Varieties 30 min 1.00 oz
OG 1043.5
FG 1011.5
ABV 4.23
Apparent attenuation 73.56%
IBU 27
SRM 5
Mash at 144º F
Sparge at 168º F
Boil time 90 minutes
pitching temp 60º F
Yeast WLP002 English Ale
This recipe appears in my book on post-WW II UK brewing, Austerity!

http://www.lulu.com/content/paperback-book/austerity/23181344







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