1867 Export India Porter Beer Recipe | All Grain Brown Porter | Brewer's Friend
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1867 Export India Porter

145 calories 15 g 12 ml
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21.62 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 77.7% (brew house)
Source: James Eaton-Brown
Hop Utilization: 98%
Calories: 145 calories (Per 12ml)
Carbs: 15 g (Per 12ml)
Created: Friday June 7th 2024
1.044
1.011
4.4%
26.7
26.6
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.83 kg Crisp Malting - Best Ale1.83 kg Best Ale 37.5 3 64.2%
485 g Crisp Malting - Crystal 60L485 g Crystal 60L 33.1 60 17%
430 g Crisp Malting - Brown Malt430 g Brown Malt 32.7 65 15.1%
105 g Thomas Fawcett - Black Malt105 g Black Malt 32 545 3.7%
2,850 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Barth-Haas - East Kent Golding15 g East Kent Golding Hops Pellet 5.5 Boil 90 min 16.45 60%
10 g Barth-Haas - East Kent Golding10 g East Kent Golding Hops Pellet 5.5 Boil 60 min 10.25 40%
25 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.1 L Strike 73 °C 66 °C 60 min
14.9 L Sparge 86 °C 76 °C 30 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 15 °C
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 123 B cells required
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 123 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 100.5 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Inspired by The Kernel's Export India Porter and Pattinson's work (p45). The Kernel's bottle blurb: "This started out as a recipe based on one from the Barclay Perkins brewery from 1855. We’ve tempered the roast character of the original recipe with some chocolate and crystal malts, but the main difference is that this is hopped in the way we would hop our pale ales and IPAs – late kettle additions and dry hopping. The result is a dark brown beer that promises coffee and cocoa, but then the hops bring lightness, brightness and fruit. Hops vary."

Brew this and see what comes out. Consider swapping out Black Malt for Chocolate Malt. Assess hops and adjust as necessary.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-06-07 16:12 UTC
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