Found this Recipe on the net for copy of Fullers London Pride, is a all grain recipe at the monent only really a extract brewer. So was hoping for some help on what to do to change this, to a extract recipe any help would be great. Cheers Ian.
Ingredients:
Pale Malt 2750 gm (65%)
Crystal malt 430 gm (10%)
Flaked Maize 430gm (10%)
Invert cane suger 640gm (15%)
Target Hops 20g m ( start of boil)
Challenger Hops 20gm (start of boil)
Northdown hops 9gm (last 15 min)
Irish moss 1 tsp (last 15 min)
Ale Yeast was going to use wyeast 1968 fuller ale
Specifics:
OG 1040
FG 1006
Bitterness = 30EBU
Alochol 4.6%
Procedure:
Mash pale, crystal, and flaked maize. Single infusion mash 65c ,90 min. Then Boil 2 hours. Add invert sugar and target hops to boil, then follow schedule listed above.
Ps: why would you boil your wort for 2 hours.
Ingredients:
Pale Malt 2750 gm (65%)
Crystal malt 430 gm (10%)
Flaked Maize 430gm (10%)
Invert cane suger 640gm (15%)
Target Hops 20g m ( start of boil)
Challenger Hops 20gm (start of boil)
Northdown hops 9gm (last 15 min)
Irish moss 1 tsp (last 15 min)
Ale Yeast was going to use wyeast 1968 fuller ale
Specifics:
OG 1040
FG 1006
Bitterness = 30EBU
Alochol 4.6%
Procedure:
Mash pale, crystal, and flaked maize. Single infusion mash 65c ,90 min. Then Boil 2 hours. Add invert sugar and target hops to boil, then follow schedule listed above.
Ps: why would you boil your wort for 2 hours.