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Historical Porter

Drew Beechum's picture
Submitted by Drew Beechum on Sun, 10/29/2000 - 00:00
An attempt to recreate a classic London Porter from the early 1800's
Recipe Stats
Brewed By: 
Drew Beechum, Cullen Davis, Jim Kopitske
Brew Date: 
10/29/2000
Original Gravity: 
1.063 O.G.
Batch Size: 
13.0 gallons
IBUs: 
51.3 IBUs
SRM: 
35.0 SRM
Boil Time: 
60 minutes
Pre-Boil
Malt/Grain/Sugar/Extract: 

10.5 lbs Crisp Maris Otter Pale
10.5 lbs Dingemans Amber Malt
10.5 lbs Hugh Bairds Brown Malt
1.0 lbs Weyermann Rauchmalt
0.5 lbs Hugh Bairds Black Patent

Mashing Instructions: 

Rest at 154F for 90 minutes after infusing with 8.8 gallons of water.

Hops: 

4.0 oz East Kent Goldings Whole 6.5% AA 60 minutes
2.0 oz East Kent Goldings Whole 6.5% AA 25 minutes

Extra Ingredients: 

Calcium Carbonate

Yeast: 

Wyeast 1099 Whitbread Yeast

Special Instructions / Notes: 

Intended to be a reconstruction of an 1800 London Porter, this beer was brewed with the intention of purposely infecting part of the batch with a Brett Strain. (The current plan is to take 1 Gallon from part of the batch. Infect it and then blend it into the rest of a 5 gallon set. Once the proper taste is acheived we'll try and slow/stop the Brett by freezing the beer.)
MASH NOTE - Black Patent was used only during the sparge for color boost.

PROBLEMS - Okay, so you can tell from the recipe above that the Malt Bill does not contain any high powered enzyme laden malts. This bit us in the butt and required us to use a whole 4 oz jar of Amalyze Extract to convert the mash (which ended up running 2.8 hours). Next time I'm thinking of substituting the Marris with Domestic 6-row for the extra oomph. And possibly moving away from the pre-roasted brown malts and roasting our own.

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