Fuller's London Pride clone

Author	John Daume
Issue	July 1998
-- Fuller’s London Pride clone 5 gallons; OG = 1.051; FG = 1.011 to 1.013 Ingredients: 4 oz. Gambrinus honey malt 8 oz. English crystal malt, 80° Lovibond 4 oz. Belgian aromatic malt 4 oz. Franco-Belge cara-wheat malt 4 oz. Gambrinus ESB malt 5 lbs. light dry malt extract 0.5 oz. Pioneer pellet hops (8.5% alpha acid) for 60 min. 0.25 oz. First Gold pellet hops (8.2% alpha acid) for 20 min. 1 oz. Fuggle whole hops (4.6% alpha acid) for 2 min. 2 tsp. calcium carbonate 1 tsp. Irish moss Wyeast 1318 (London ale III) 3/4 cup corn sugar for priming Step by Step: In a separate pot, bring 3 qts. water to 160° F. Stir in grains. Turn off heat, cover, and steep for 45 min. Sparge into large boiling pot with 3 qts. 160° F water. Discard grain. Bring water level to 3 gal. Stir in dry malt extract and bring to a boil. Skim all foam before starting hop sequence. Total boil time is 60 min. Add calcium carbonate and Pioneer hops. Boil 40 min. Add First Gold hops and Irish moss and boil 18 min. more. Add Fuggle hops and boil last 2 min. Remove from heat and cool. Strain as you transfer to primary fermenter with enough cold, pre-boiled water to make 5 gal. Pitch yeast at 80° F. Ferment for three to six days at 62° to 66° F. Transfer to secondary and condition four to 15 days. Prime, bottle, and age two weeks.