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1744 Porter
Robust Porter • All Grain • 6.5 gal
Adapted from a recipe from the year 1744. A strong Porter.
December 19, 2002 pm 04:52pm
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Ingredients (All Grain, 6.5 gal)
- 13 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 3 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.0 oz
Brewers Gold - 12.9 AA% pellets; boiled 90 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 1.0 oz
East Kent Goldings - 5.7 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1.3 oz
East Kent Goldings - 5.7 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 3 tsp
yeast nutrient - (omitted from calculations)
yeast nutrient
- 1 tsp
Whirlfloc tablet or Irish moss - (omitted from calculations)
Whirlfloc tablet or Irish moss
- 5 oz
corn sugar or DME priming - (omitted from calculations)
corn sugar or DME priming
-
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
Mash at 153-155f for 90 mins. Add yeast nutrient at 90 mins. Add Whirlfloc or Irish moss at 15 mins. The bittering hops were actually Magnum at the 12.9%AA
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.016 | |
| Color: | 42.3 SRM | 22 - 35 | |
| Alcohol: | 7.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 56.0 IBU | 25 - 50 | |
Discussion
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