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!
I'm willing to bet that consistent and distinctive flavor comes from the yeast--I personally am not a fan of any of London Pride's beers for that reason (the ester profile is too fruity and tart to me).
It's interesting that London Pride, Brains SA and the former Newcastle Exhibition - all of which I drank before heading for Australia as a migrant - are in a simlar category - described as "quite a strong beer". At 4.3 ABV I'd regard them as fairly mid strength.
I'd guess that this is in the context of nine pints at darts night.
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