Fuller’s London Porter Clone
Fuller’s London Porter clone
(5 gallons/ 19 L, all-grain)
OG = 1.054 FG = 1.014 IBU = 30 SRM = 46 ABV = 5.4%
Ingredients
8.27 lbs. (3.75 kg) Muntons pale ale malt
1 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) brown malt
0.75 lb. (0.34 kg) chocolate malt
6.25 AAU Fuggle hops (60 min.) (1.3 oz./37 g of 4.7% alpha acids)
3.15 AAU Fuggle hops (15 min.) (0.67 oz./19 g of 4.7% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB yeast
2/3 cup corn sugar (if priming)
Step by Step
Mash at 153 °F (67 °C) for 60 minutes at mash thickness of 1.3 qts./lb. (2.7 L/kg). Boil for 60 minutes, adding hops at times indicated. Cool wort, transfer to fermenter and pitch yeast. Ferment at 62 °F (17 °C).
Fuller’s London Porter clone
(5 gallons/ 19 L, partial mash)
OG = 1.054 FG = 1.014 IBU = 30 SRM = 46 ABV = 5.4%
Ingredients
1 lb. (0.45 kg) Muntons pale ale malt
1 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) brown malt
0.75 lb. (0.34 kg) chocolate malt
1 lb (0.45 kg) Muntons Light dried malt extract
4 lbs. (1.8 kg) Muntons Light liquid malt extract
6.25 AAU Fuggle hops (60 min) (1.3 oz./37 g of 4.7% alpha acids)
3.15 AAU Fuggle hops (15 min) (0.67 oz./19 g of 4.7% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB yeast
2/3 cup corn sugar (if priming)
Step by Step
Partial mash grains at 153 °F (67 °C) for 45 minutes. Collect wort and add water to make 3.0 gallons (11 L). Stir in dried malt extract and bring to a boil. Boil 60 minutes, adding hops at times indicated. With 15 minutes left in boil, remove from heat and add liquid malt extract. Stir well to dissolve, then resume heating. At the end of the boil, cool wort and transfer to fermenter, adding enough water to make 5 gallons (19 L). Ferment at 62 °F (17 °C).
