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%|
|Fuggles 90 min||1.00 oz|
|Goldings Varieties 30 min||1.00 oz|
|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!