Lalbrew London..again

[RoomWithABrew]

Someone on HBT has posted an email from Lallemand which says that they isolated 4 strains from a culture sent to them by a chemist chain in England (no prizes for guessing!) 30 years ago and they now sell 3 of those strains commercially - Nottingham, Windsor and London. So might be worth trying a blend of the three?! Since they all once belonged together.

Ooh could I guess Boots the chemist?

 

[RoomWithABrew]

It won't take that long to ferment I can assure you. Use the water profile they recommend mentioned above.

 

[Thatscold]

Five Points Best
Best Bitter
3.8% / 10.1 °P
Recipe by
The Five Points Brewing Company
All Grain
BIAB 70L Kettle
70% efficiency
Batch Volume: 42 L
Boil Time: 60 min
Mash Water: 53.29 L
Total Water: 53.29 L
Boil Volume: 48.79 L
Pre-Boil Gravity: 1.037
Vitals
Original Gravity: 1.041
Final Gravity: 1.012
IBU (Tinseth): 35
BU/GU: 0.86
Colour: 7.6 SRM


Mash
Strike Temp — 69.8 °C
Temperature — 67 °C — 60 min
Mash Out — 75 °C — 10 min
Malts (8.066 kg)
7 kg (86.8%) — Simpsons Pale Ale Low Colour Maris Otter — Grain — 1.5 SRM
367 g (4.5%) — Simpsons Amber Malt — Grain — 31.5 SRM
365 g (4.5%) — Simpsons Crystal Medium — Grain — 89 SRM
335 g (4.2%) — Simpsons Wheat Malt — Grain — 2 SRM
Hops (321.4 g)
84.2 g (25 IBU) — Fuggles (Whole) 4.87% — Boil — 60 min
64.7 g (10 IBU) — Fuggles (Whole) 4.87% — Boil — 15 min
172.5 g — Fuggles (Whole) 4.87% — Boil — 0 min
Miscs
20 ml — CRS/AMS — Mash
1.2 g — Epsom Salt (MgSO4) — Mash
15 ml — Lactic Acid 80% — Mash
2 items — Protafloc — Boil — 15 min
Yeast
2 pkg — Lallemand (LalBrew) London English-Style ESB 72%
Fermentation
Primary — 19 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
100Mg2+
5Na+
16Cl-
59SO42-
65HCO3-
141
Five Points Best is a single-hopped Best Bitter, brewed with Fuggles hops from Hukins Hops. Refreshing and smooth, Best has notes of caramel and biscuit, and a lovely grassy, herbal freshness that makes you want to reach for another one. Recipe provided by The Malt Miller in collaboration with The Five Points Brewery and The Craft Beer Channel.

Courtesy of Brewfather

 

[RoomWithABrew]

Very good but the brewers water profile is different and do try it with their yeast choice WLP 013 .
They do add finings to the cask.

 

[clib]

Ooh could I guess Boots the chemist?

Congratulations. You don't win a prize.

 

[An Ankoù]

Everywhere I look, this recipe jumps out at me in one form or another, and one forum and another! I have very slightly different vitals with OG 1043, FG 1011, abv 4.1% IBU 29. AND, WLP013. I haven't seen a water profile though and I'd like to know what @RoomWithABrew recommends before I put my yeast starter on. I believe Wyeast 1028 London Ale is identical and as that's the one I've got in the fridge....

 

[An Ankoù]

Ooh could I guess Boots the chemist?

I think I've still got a couple of packs in an old shoebox somewhere, with some glass airlocks.

 

[Thatscold]

That's my adapted recipe with my water profile and the Lallemand yeast. I will also cold crash and add gelatin (sorry vegies!). The original recipe with WLP 013 can be found in the Brewfather library.

 

[Clint]

Can someone please publish the 5 points recipe.
Thanks

This is my effort assuming the fg and around 70% bhe...
OG 1.043
FG 1.011
IBU 29
ABV 4.1%
23l

Maris Otter 3.27kg
Amber 170g
Crystal 60 170g
Wheat 140g
Fuggle 40g @ 60
Fuggle 30g @ 15
Fuggle 80g hopstand
Mash 67c for 60
Yeast TBD...

 

[Cheshire Cat]

Cheers Clint

 

[Clint]

I'm looking at this now...I'd up the base malt to 3.9kg to get 4.2% at 72% bhe..

 

[Cheshire Cat]

Based on your recipe I've put this one together as I have no Amber
22 litres
BHE 68%
4000g pale malt
200g Munich dark
150g wheat malt
150g crystal 140L
Hops as above
CML Midland yeast
OG 1044
FG 1009
ABV 4.6%

 

[Cheshire Cat]

PS
how can a best bitter be 3.8%

 

[Clint]

Their website says its 4.1%...Interesting that they list the hops as "seasonal,currently fuggle".

 

[An Ankoù]

Their website says its 4.1%...Interesting that they list the hops as "seasonal,currently fuggle".

I picked up on that, too, and I'm thinking the Malt profile might provide a good base for trying out hitherto untried hops. I've got at least two English varieties in the fridge waiting for such a moment as this. So 5 points Opus and 5 points Mystic coming up. Except it might take a little time as ambient is now over 30 and I've only got two fridges, both spoken for.

 

[RoomWithABrew]

Everywhere I look, this recipe jumps out at me in one form or another, and one forum and another! I have very slightly different vitals with OG 1043, FG 1011, abv 4.1% IBU 29. AND, WLP013. I haven't seen a water profile though and I'd like to know what @RoomWithABrew recommends before I put my yeast starter on. I believe Wyeast 1028 London Ale is identical and as that's the one I've got in the fridge....

As per my post 15 in this thread

Regarding the water profile for Best, I have this from the head brewer: "Hi mate, if you
could pass to on aim for ~190 ppm calcium, 200 ppm chloride and 330 ppm sulphate."

 

[BlackRegent]

I picked up on that, too, and I'm thinking the Malt profile might provide a good base for trying out hitherto untried hops. I've got at least two English varieties in the fridge waiting for such a moment as this. So 5 points Opus and 5 points Mystic coming up. Except it might take a little time as ambient is now over 30 and I've only got two fridges, both spoken for.

I brewed a best bitter yesterday copying the 5 points best malt base but using bramling cross as the hops instead

 

[Clint]

Given the water profile from Fivepoints..is there a suggested alkalinity?

 

[Cheshire Cat]

Clint
I got 72 for alkalinity, can't remember where from.

 

[Clint]

Cheers Chesh.