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Historical Porter (c 1750)
Specialty Beer • All Grain • 1.2 gal
Historical Porter. Recipe is for 1 UK gallon. Please scale as needed.
May 23, 2008 pm 07:27pm
0.0/5.0 0 ratings
Ingredients (All Grain, 1.2 gal)
- 3.25 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .5 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .5 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .25 lbs
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 1.5 oz
East Kent Goldings - 5.0 AA% whole; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
1750 porters would have contained mostly brown malt. These cannot be made satisfactorily from present-day brown malts. The above recipe is constructed to meet the contemporary descriptions of 1750 porter, i.e. black, strong, bitter and nutritious. It might not be authentic, but it is good! The Dorchester ale recipe is probably as close to 1750 porter as can be made at present. Traditionally these were made by using the first wort drained from a large batch of malt, the rest of which went into lower gravity beers (i.e. partigyle). This recipe is not written as a partigyle. Using the entire runnings this same style can be dublicated by:: i) using a very stiff mash ii) sparging very slowly iii) Collect wort as usual until the wort collected has fallen in SG to 15 below the beer OG. Change the vessel receiving the wort and continue sparging slowly until the SG of the second wort drops to 50 below the beer OG. Boil the second, weaker wort until the SG (adjusted to room temperature) has risen to 15 below the beer OG. Add the first wort and raise to the boil. Add the hops and boil for 1 ½ hours. iv) Chill, drain, and ferment as usual. Mature for at least 10 months. Recipe adapted from Country Beermakers / Old British Beers.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.092 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 38.0 SRM | 1 - 50 | |
| Alcohol: | 9.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 149.8 IBU | 0 - 100 | |
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