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Fullers London Pride

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Fullers London Pride

back to search Back to Search  Style Details 

Beer Style: Standard/Ordinary Bitter  (8A)
Recipe Type: partial mash
Yield: 4.5 US gallons

Standard/Ordinary Bitter


those of you who have tasted London pride will know the taste

dark bitter colour ABV 4% English bitter hoppy with a distinct bitter taste


  • Fullers London Pride Recipe Pack
  • Ingredients for 23 lts @ ABV 4.0%
  • 2.5 kg Light Dried Malt Extract
  • 370 gms Crystal Malt
  • 11 gms Target Hops
  • 7 gms Challenger Hops
  • 7 gms Northdown Hops
  • 19 gms Goldings Hops
  • English Ale Yeast

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.041
Final Gravity: 1.010
Alcohol by Vol: 4.06%
Recipe Type: partial mash
Yield: 4.50 US Gallons

Click to Print Recipe


Bring 6 litres of water to between 65-70°c and steep the grains for 30 mins. Monitor the temp and add heat if it drops below 65°c. Remove the grains with a strainer, dissolve 600 gms of the Malt Extract in the liquid and bring to the boil. Add the 11 gms of Target, 7 gms of Challenger and 7 gms of Northdown hops. Boil for 65 mins then add 9 gms of Golding. Boil for a further 10 minutes. Turn off the heat, add the rest of the malt extract.
Add all malt extract at the start of the boil if boiling the full 23 litres.
Add 8 litres of cold water to the fermenting bin and strain the boiled liquid into the water. Top up the fermenting bin to 23 litres, ideally pouring the remaining water through the strainer to extract maximum flavour from the hops. Add the yeast when the liquid has cooled to 16°c. If in doubt use a thermometer to check the temperature. Take a hydrometer reading and record starting gravity. Move to a suitable area in the house with a temperature of 18°c and after 3 days, add 10 gms of Golding Hops and leave in the fermenter for 10 days until fermentation is complete. Bottle or Barrel and wait approx 1 - 2 weeks to clear.