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Historical Porter

Method: All Grain
Style: London Brown Ale
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14.73 gallons
Post Boil Size: 13.23 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)

Created: Saturday September 4th 2021

Original Gravity:

1.063

Final Gravity:

1.019

ABV (standard):

5.8%

IBU (tinseth):

44.3

SRM (morey):

32.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	Crisp Malting - Finest Maris Otter10.5 lb Finest Maris Otter	38	3	31.8%
10.50 lb	Castle Malting - Amber10.5 lb Amber	35.9	17.42	31.8%
10.48 lb	Crisp Malting - Brown Malt10.48 lb Brown Malt	32.7	65	31.8%
1 lb	Weyermann - Beech Smoked Barley1 lb Beech Smoked Barley	35	2.7	3%
0.50 lb	United Kingdom - Black Patent0.5 lb Black Patent - (late mash tun addition)	27	525	1.5%
32.98 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	East Kent Goldings4 oz East Kent Goldings Hops	Leaf/Whole	6.5	Boil	60 min	32.88	66.7%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Leaf/Whole	6.5	Boil	25 min	11.43	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	East Kent Goldings (Leaf/Whole)		44.31	100%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.37 gal		Strike	165 °F	154 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Yeast

Wyeast - Whitbread Ale 1099

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 266 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Reverse osmosis water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

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.

Last Updated and Sharing

1,138

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Brews

Public: Yup, Shared
Last Updated: 2021-09-04 18:45 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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