London Pride 40L Brewing Journal

Started 14th May 2016

Another attempt at making that elusive perfect London Pride clone. I have a WLP002 starter ready to use and some fresh purchased grain.

Recipe	Measure
Brew Length	40L
Pale Malt (EBC 4 or less)	6526g
Crystal Malt	649g
Challenger Hops (Start of Boil)	11.5g
Northdown Hops (Start of Boil)	13.6g
Target Hops (Start of Boil)	20g
Goldings Hops (Last 10 Min)	16.8g
Yeast (Using Starter)	WLP002
Mash Liquor	18 Litres
Strike Heat	72C
Mash Temperature	66C
Mash Time	1 Hour 30 Minutes
Sparge Temperature	77C
Mash Efficiency (estimated)	75%
Boil Time	1 Hour 30 Minutes
Fermentation Temperature	20C
Expected OG @ 80%	1042
Actual OG	1040
Expected FG	1013
Actual FG	1012

Recipe	Measure
CaCo3 Adjustments
Calcium Carbonate CAC03	176 ppm
Calcium Carbonate Required	30 ppm
Adjustment Necessary	146 ppm
CRS per Litre Required (Brupacks)	1 ml/L
Total CRS to add to Mash (18L)	14 ml
Total CRS to add to Sparge water (13+24L)	29 ml
*Chlorine Treatment*
Campden Tablets (half in mash, half in sparge)	1 tablet
Calcium Adjustment (using brupaks calculation)
Calcium in Water	126 ppm
Calcium Required	180 ppm
Adjustment	66 ppm
DLS (using GW Calc it suggests adding none)	1 Tsp

This brew will be batch sparged, so the water will be scheduled as follows:

Mash water heated to 78c and treatments added.
Filled Mash tun with warm water to heat it ready for Mash Liquor.
Added 18L of water to mash tun which settled quickly to 72C, so doughed in with 1 tsp of gypsum.
After 5 minutes the temperature was 66.5C, so the lid was sealed for 1 Hour 30 Min.
The final Mash temperature was 66c.

25L of sparge water was heated to 78C and treated
13L of water was added to the Mash tun at 78C and left for 10 minutes. Set to 85C for next batch.
HLT filled back to 24L, treated with CRS, Campden and heated to 78C
First drain of mash tun into boiler
Mash Tun topped back up to 24L for final sparge, stirred and left for 10 Min to settle.
Final batch to boiler.

Boiler switched on as soon as first few litres of wort were drained from mash Tun.
First batch of hops at once the boil started.
Last 15 minutes - inserted immersion Cooler
Last 10 minutes - Final hops and Protofloc. I have used up all of my EKG so ignored the recipe and added 33g. I like EKG and the extra hops will not add to the bitterness. The EKG were a bit old so I thought that it was better to use more anyway.
SG s very low at 1036. I think I must have measured grain incorrectly as this seems to indicate 1Kg less grain. It will still make a drinkable beer, so I am not worried.
After cooling the OG is 1.040, which is spot on for 75% efficiency. I was expecting more but cannot complain.

A 1L yeast starter of Yeast WLP002 was started 3 days before and refrigerated overnight to ensure that the yeast flocculated. The starter was removed from the fridge about 3 hours before pitching to warm. All of the liquid was poured off of the yeast
The yeast was mixed well with 1 litre of wort and left for half an hour to acclimatize.
14/05/16 17:30 - Yeast pitched, temperature 23.5C. The chiller is running so this will fall quickly to 18C.
14/05/16 20:30 - Temperature now at 18c and first signs of yeast activity are evident.
15/05/16 09:30 - Thick Krausen has formed but temperature is around 17.8c, so set controller to 18.5C.
15/05/16 04:00 - Temperature now at 18.4c and fermentation is well underway.
16/05/16 - Fermentation still going strong, temperature is 18.7c
17/05/16 - Krausen is now subsiding and the wort is visible in places. Temperature steady at 18.6C
18/05/16 - Temperature 18.5c Krausen is just bubbly now.
20/05/16 - Just a few bubbles left on the top and the Fermentation looks to have almost stopped. FG is 1012, which is spot on.
21/05/16 - Temperature set at 7C to clear beer.
25/05/16 - 4 500ml bottles and 2 X 19l kegs filled .