Whitbread 's London Porter (1850)

214.94 calories 20.5 g
Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Durnden Park Beer Circle
Calories: (Per )
Carbs: (Per )
Created Friday October 13th 2017
1.070
1.015
7.23%
82.59
68.91
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,213 g United Kingdom - Maris Otter Pale5213 g Maris Otter Pale 38 3.75 79.1%
1,022 g United Kingdom - Brown1022 g Brown 32 65 15.5%
358 g United Kingdom - Black Patent358 g Black Patent 27 525 5.4%
6.59 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
143 g East Kent Goldings143 g East Kent Goldings Hops Leaf/Whole 5.92 Boil 90 min 82.59 100%
143 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Mash Infusion 66 °C 180 min
Mash out Temperature 77 °C 30 min
Starting Mash Thickness: 3.5 L/kg
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Whitbread 's London Porter (1850)
One of Durden Park's all time favourites

O.G. 60

For 1 gallon (4.5lt):

2.25 lbs (1020g) Pale Malt<br />
7 oz (200g) Brown Malt<br />
2.5 oz (70g) Black Malt<br />

1.0 oz (28g) Fuggles or

                     Goldings Hops<br />


Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes.

Sparge with hot water at 180 - 185º F (82 - 85º C) to O.G. or required volume.

Boil with hops for 90 minutes.

Cool and ferment with a good quality ale yeast.



Mature 4 months.

View Count: 627
Brew Count: 0
Last Updated: 2018-06-30 15:26 UTC

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