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Whitbread 's London Porter (1850)

215 calories 20.5 g 330 ml
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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: 215 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Friday October 13th 2017
1.070
1.015
7.2%
82.6
68.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5,213 g United Kingdom - Maris Otter Pale5213 g Maris Otter Pale 38 8.51 79.1%
1,022 g United Kingdom - Brown1022 g Brown 32 171.96 15.5%
358 g United Kingdom - Black Patent358 g Black Patent 27 1399.5 5.4%
6,593 g / $ 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
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Infusion -- 66 °C 180 min
Mash out Temperature -- 77 °C 30 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 23.1
Mash volume with grains 27.4
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 16.7 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 23
Going into fermentor 23
Total: 34  
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2018-06-30 15:26 UTC