|
|
|
PORTER RECIPES |
This page contains winning Porter Recipes from previous National shows. Click here for more information about the National.
Whitbread’s London Porter (1850)
Members Recipe 2013 National
Supplied by Chris Jones
(from ‘Old British Beers and How to Make Them’ by The Durden Park Beer Circle)
Won by Colin Tweed
Ingredients for 1 Gallon 2lb 4oz Pale Malt
7oz Brown Malt
2.5 oz Black Malt
1oz Fuggles or Goldings hops
Method Mash grains for 3 hours at 150ºF (66±1ºC).
Raise temperature to 170ºF (77ºC) for 30 minutes.
Sparge with hot water at 180º - 185ºF (82 - 85ºC) to OG60 or required volume.
Boil with hops for 90 minutes.
Cool and ferment with a good quality ale yeast.
Mature for 4-5 months.
Various Porter Recipes
(from ‘Old British Beers and How to Make Them’ by The Durden Park Beer Circle)
All Ingredients are for 1 Gallon (1) O.G. 1052
1 lb 6oz pale malt
5 oz crystal malt
3½ oz black malt (or 4¾ oz chocolate malt)
3 oz dark sugar
⅔ oz Fuggles hop
Needs 8 - 12 Weeks Maturation
(2) O.G. 1060
1 lb 14 oz pale malt
12 oz amber/brown malt
1¾ oz roast barley
2 oz hops
Needs 6 - 8 Months Maturation
(3) O.G. 1060
2 lb 4 oz pale malt
5½ oz brown malt
1¼ oz black malt
2 oz Fuggles top
Needs 6 -7 Months Maturation
(4) O.G. 1071
1 lb 14 oz pale malt
1 lb 2½ oz amber/brown malt
¾ oz black malt
1¼ oz Fuggles hops
Needs 6 - 8 Months Maturation
(5) O.G. 1070
1.6 lbs pale malt
2.2 lbs amber/brown malt
2¼ oz Fuggles hop
Needs 6 - 8 Months Maturation
(6) O.G. 1082
2 lb. 13oz pale malt
10½ oz brown malt
2½ oz black malt
3½ oz Fuggles hop
Dry hop with 1/10 oz Goldings Hop
Needs 12 Months Maturation
| Developed by: Elaine Robinson |
For further information, contact:
|
Last updated:
11/04/19 |
| Sponsored by: Jim Parrack |
Copyright ©: 2002 NAWB |