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Younger’s Porter (1848)
Specialty Beer • All Grain • 1.20 gal
Historical porter. Recipe is for 1 UK gallon. Scale up as needed
May 23, 2008 pm 12:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 1.20 gal)
- 1.5 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 2 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .08 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.5 oz
East Kent Goldings - 5.0 AA% whole; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP006 Bedford British Ale
White Labs WLP006 Bedford British Ale
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. Available Sept.-Oct.
Notes
produce a stiff mash at 66°C (150°F). Maintain 66±1°C (150±2°F) for three hours then raise the temperature to 77°C (170°F) for 30 minutes. Sparge slowly with water at 82-85°C (180-185°F) to obtain the required volume. Boil with hops for 1 ½ hours. Cool. Strain and rinse the hops. Adapted from Country Beermaker / Old British Beers. Mature for at least 6 months.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 29.7 SRM | 1 - 50 | |
| Alcohol: | 7.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 155.1 IBU | 0 - 100 | |
Discussion
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