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Barclay Perkins 1855 East India Porter
Robust Porter • All Grain • 5 gal
Based on a collaboration between Dann and Martha Paquette of Pretty Things and Ron Patterson. http://www.prettythingsbeertoday.com/wp/our-beers/once-upon-a-time/once-upon-a-time-eip
December 1, 2011 am 04:17am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 lbs
Pearl Pale Ale Malt; Thomas Fawcett
Pearl Pale Ale Malt; Thomas Fawcett
- 5 lbs
Ashburne® Mild Malt; Briess
Ashburne® Mild Malt; Briess
Golden rich color with a malty sweetness. Characteristics & Applications: • Well suited for mild ale beers for color and maltiness. • Imparts smooth sweet flavor while also adding a full malty flavor. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.75 lbs
Brown Malt; Thomas Fawcett
Brown Malt; Thomas Fawcett
‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
- .5 lbs
Amber Malt; Thomas Fawcett
Amber Malt; Thomas Fawcett
Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.
- .125 lbs
Roast Barley; Crisp
Roast Barley; Crisp
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3 oz
East Kent Goldings - 5.0 AA% pellets; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
Spalt Spalter - 4.8 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 oz
Spalt Spalter - 4.8 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
This recipe departs from the information on the Pretty Things website because I found the SRM to be way too low. So I went with a 45/55 split between pale and mild for the base malt. For times and temps, follow Kristen England's guidance for the 1840 Truman Export Stout: http://barclayperkins.blogspot.com/2011/07/lets-brew-wednesday-1840-truman-export.html
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 22.5 SRM | 22 - 35 | |
| Alcohol: | 6.0% ABV | 4.8% - 6.5% | |
| Bitterness: | 93.8 IBU | 25 - 50 | |
Discussion
a few corrections
2012-06-14 4:32am
Where's the black malt? In the original recipe it's 1.25% of the grist. And some of that was probably added to the copper rather than the mash. The OG isn't quite right: it was 1061.5º. This particular batch used all EKG's, though other batches in the same year did use "Bavarians", most likely Spalt. It's not a Robust Porter as that's a made-up style. It is, as the name suggests, an East India Porter in style.
Where can I get the original historical recipe?
2012-06-15 10:18am
Thanks for the info, patto. Can you tell me if "Porter!" or "Brown Beer" have this specific recipe listed? My source was Dann and Martha Paquette's website, which only lists the malt & hop varieties, ABV and IBUs; I chose the Chocolate Malt primarily to get the correct color. On your advice, I shaved .5 lbs off the base malt to bring down the OG and replaced the Chocolate with Roasted Barely. Unfortunately, the "East India Porter" style is not an option in the BeerTools calculator.
EIP recipe
2012-06-16 11:14am
I posted a very similar recipe as part of my Let's Brew series. There's a recipe for 1849 EIP in Porter!
The "Porter!" book is now on my wish list.
2012-06-16 11:31am
Thanks for the info, Patto. Much appreciated.
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