AG#23 - 19th Century Porter
- Monkeybrew
- Telling everyone Your My Best Mate
- Posts: 4104
- Joined: Wed Apr 13, 2011 9:53 pm
- Location: Essex
AG#23 - 19th Century Porter
4 months into 2017 and I have now brewed more AG beers than I managed in 2016 (3 v's 2 so far).
I have been looking at my Ron Pattinson Vintage Beer book lately, so felt inspired to brew an older style dark beer this time, so the recipe below is roughly based on the Whitbread 1880 Porter recipe.
I liked it's simple grain bill and the fact that it didn't use invert sugars like a lot of the other recipes, as I haven't tried making my own invert yet. I have used Mild Ale malt as the base malt, as I had it in stock and it was getting on a bit, even though it was all sealed up.
To my surprise, a lot of the porter recipe's from around this time seem to use American Cluster hops for bittering, so this is why I have used Columbus for that job (had them in stock again), and then my 30 minute addition of Progress is my gut feel addition for flavour, as i only do 60 minute boils and the recipes in the book are all at least 90 minute boils with what looks like a flavour addition at 60 minutes.
Things didn't go quite as smoothly as they did with the last 2 recent brews, but nothing disastrous.
I had finally used up my first bottle of CRS that came from my LHBS a while back, so I cracked open a new bottle of Malt Miller AMS that I had ready to use. This AMS seems to be almost double the strength of the CRS that I had been using, as my first dose took my Alkalinity below my target of approximately 125ppm CaC03 to 96.5ppm. So in a bid to get it somewhere near my target, I added 2L of untreated tap water back into my HLT and then re-tested the liquor with my Salifert kit and it came out at 116.5ppm, so I decided to settle with this. I will never know if the adjustments were worthwhile from a mash pH point of view, as I didn't order the new electrode for my pH meter in time for it to arrive for this brewday .
The other issue I had, was with a semi stuck mash whilst trying to drain the second batch sparge into my boiler. On closer inspection of my MT once the boil was underway, it seemed to point towards the black malt addition in the grain bill. In the past I have only ever used small amounts of black malt for colour adjustments. It looked like the really fine black dust from the black malt had got into the drain hole in the bottom of my MT and almost ruined the show!
And finally I didn't quite hit my numbers with this one, as I was aiming for 1.057 @ 20L, but I ended up with 1.060 @19.5L. I can put this down to two things - 1. I scaled back my brewhouse efficiency slightly to account for the Mild Malt from previous experience with it & 2. After setting the boil timer on my phone to 15mins after adding the Irish Moss, it became apparent that I hadn't actually started it, so it wasn't until I looked at the time on my watch while cleaning my MT, that I realised that I had been boiling for approximately 68 minutes again!
Apart from that, everything has been going to plan since, and I checked the gravity last night on day 7, and it was almost down to 1.018, so he's hoping that it doesn't actually drop much lower, as the sample from the trial jar (last picture below) was tasting rather good!
I am planning to bottle the whole brew, and will then leave to condition for at least 2 months. Below is the final recipe and a few brewday pic's.
AG#23 - 19th Century Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 19.5
Total Grain (kg): 5.238
Total Hops (g): 42.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 34.5 (EBC): 67.9
Bitterness (IBU): 36.8 (Tinseth)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60
Grain Bill
----------------
4.295 kg Mild Ale Malt (82%)
0.681 kg Brown Malt (13%)
0.262 kg Black Malt (5%)
Hop Bill
----------------
12.0 g Columbus Leaf (16.8% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
30.0 g Progress Leaf (6.4% Alpha) @ 30 Minutes (Boil) (1.5 g/L)
Misc Bill
----------------
3.0 g Calcium Chloride @ 90 Minutes (Mash)
3.0 g Calcium Chloride @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with Safale S-04
Notes
----------------
Total Liquor - 30L
Mash Liquor - 13.1L
Sparge Liquor - 16.9L
Salifert Test -
1 - 0.44ml = 3.08meq/L x 50 = 154ppm CaC03
2 - 0.64ml = 1.93meq/L x 50 = 96.5ppm CaC03
3 - 0.57ml = 2.33meq/L x 50 = 116.5ppm CaC03 (Added 2 L of tap water back to the HLT to raise the alkalinity)
Malt Miller AMS @0.16ml/L
Water Profile - Graham Wheelers Porter
Pre-Boil Gravity - 1.051 @25L (79% Mash Efficiency)
Recipe Generated with BrewMate
Cheers
MB
I have been looking at my Ron Pattinson Vintage Beer book lately, so felt inspired to brew an older style dark beer this time, so the recipe below is roughly based on the Whitbread 1880 Porter recipe.
I liked it's simple grain bill and the fact that it didn't use invert sugars like a lot of the other recipes, as I haven't tried making my own invert yet. I have used Mild Ale malt as the base malt, as I had it in stock and it was getting on a bit, even though it was all sealed up.
To my surprise, a lot of the porter recipe's from around this time seem to use American Cluster hops for bittering, so this is why I have used Columbus for that job (had them in stock again), and then my 30 minute addition of Progress is my gut feel addition for flavour, as i only do 60 minute boils and the recipes in the book are all at least 90 minute boils with what looks like a flavour addition at 60 minutes.
Things didn't go quite as smoothly as they did with the last 2 recent brews, but nothing disastrous.
I had finally used up my first bottle of CRS that came from my LHBS a while back, so I cracked open a new bottle of Malt Miller AMS that I had ready to use. This AMS seems to be almost double the strength of the CRS that I had been using, as my first dose took my Alkalinity below my target of approximately 125ppm CaC03 to 96.5ppm. So in a bid to get it somewhere near my target, I added 2L of untreated tap water back into my HLT and then re-tested the liquor with my Salifert kit and it came out at 116.5ppm, so I decided to settle with this. I will never know if the adjustments were worthwhile from a mash pH point of view, as I didn't order the new electrode for my pH meter in time for it to arrive for this brewday .
The other issue I had, was with a semi stuck mash whilst trying to drain the second batch sparge into my boiler. On closer inspection of my MT once the boil was underway, it seemed to point towards the black malt addition in the grain bill. In the past I have only ever used small amounts of black malt for colour adjustments. It looked like the really fine black dust from the black malt had got into the drain hole in the bottom of my MT and almost ruined the show!
And finally I didn't quite hit my numbers with this one, as I was aiming for 1.057 @ 20L, but I ended up with 1.060 @19.5L. I can put this down to two things - 1. I scaled back my brewhouse efficiency slightly to account for the Mild Malt from previous experience with it & 2. After setting the boil timer on my phone to 15mins after adding the Irish Moss, it became apparent that I hadn't actually started it, so it wasn't until I looked at the time on my watch while cleaning my MT, that I realised that I had been boiling for approximately 68 minutes again!
Apart from that, everything has been going to plan since, and I checked the gravity last night on day 7, and it was almost down to 1.018, so he's hoping that it doesn't actually drop much lower, as the sample from the trial jar (last picture below) was tasting rather good!
I am planning to bottle the whole brew, and will then leave to condition for at least 2 months. Below is the final recipe and a few brewday pic's.
AG#23 - 19th Century Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 19.5
Total Grain (kg): 5.238
Total Hops (g): 42.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 34.5 (EBC): 67.9
Bitterness (IBU): 36.8 (Tinseth)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60
Grain Bill
----------------
4.295 kg Mild Ale Malt (82%)
0.681 kg Brown Malt (13%)
0.262 kg Black Malt (5%)
Hop Bill
----------------
12.0 g Columbus Leaf (16.8% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
30.0 g Progress Leaf (6.4% Alpha) @ 30 Minutes (Boil) (1.5 g/L)
Misc Bill
----------------
3.0 g Calcium Chloride @ 90 Minutes (Mash)
3.0 g Calcium Chloride @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with Safale S-04
Notes
----------------
Total Liquor - 30L
Mash Liquor - 13.1L
Sparge Liquor - 16.9L
Salifert Test -
1 - 0.44ml = 3.08meq/L x 50 = 154ppm CaC03
2 - 0.64ml = 1.93meq/L x 50 = 96.5ppm CaC03
3 - 0.57ml = 2.33meq/L x 50 = 116.5ppm CaC03 (Added 2 L of tap water back to the HLT to raise the alkalinity)
Malt Miller AMS @0.16ml/L
Water Profile - Graham Wheelers Porter
Pre-Boil Gravity - 1.051 @25L (79% Mash Efficiency)
Recipe Generated with BrewMate
Cheers
MB
FV:
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
-
- Falling off the Barstool
- Posts: 3559
- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Fort Wayne, Indiana
Re: AG#23 - 19th Century Porter
I brewed a similar beer a couple of months ago.Monkeybrew wrote:4
I am planning to bottle the whole brew, and will then leave to condition for at least 2 months. Below is the final recipe
----------------
4.295 kg Mild Ale Malt (82%)
0.681 kg Brown Malt (13%)
0.262 kg Black Malt (5%)
Hop Bill
----------------
12.0 g Columbus Leaf (16.8% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
30.0 g Progress Leaf (6.4% Alpha) @ 30 Minutes (Boil) (1.5 g/L)
Cheers
MB
O G 1.058
F G 1.016
Maris Otter (78%)
brown malt (19%)
black malt (3%)
72 IBUs of goldings
S-04
mashed at 150f for 60 minutes
boiled for 45 minutes
I got a lighter brown color than you did and will up the black malt the next time. Other than the color I was very happy with how it turned out.
I'm just here for the beer.
- simple one
- CBA Prizewinner 2010
- Posts: 1944
- Joined: Tue Oct 28, 2008 11:35 am
- Location: All over the place
Re: AG#23 - 19th Century Porter
Monkey. I reckon this will be gorgeous.
Nice recipe.....
Nice recipe.....
- Dennis King
- Telling everyone Your My Best Mate
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- Location: Pitsea Essex
Re: AG#23 - 19th Century Porter
Looks good. If you are thinking of doing more old recipes the maltmiller is selling a specialist malt. I've just brewed a porter with it. Not long out of the FV but already tasting good.
-
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Re: AG#23 - 19th Century Porter
Looking Good MB.
I was going to post a reply at 9.14am today, then I thought `NO`. you might think I`m stalking you. (Or something like that)!
Looking forward to Mr Postman bringing this one.
WA
I was going to post a reply at 9.14am today, then I thought `NO`. you might think I`m stalking you. (Or something like that)!
Looking forward to Mr Postman bringing this one.
WA
Re: AG#23 - 19th Century Porter
I would highly recommend the Durden Park 1850 using Chevallier, I made it some months ago and it was easily one of the nicest beers I made.
My Ridleys' Brewery Blog:
http://www.theessexbrewer.wordpress.com
http://www.theessexbrewer.wordpress.com
- Monkeybrew
- Telling everyone Your My Best Mate
- Posts: 4104
- Joined: Wed Apr 13, 2011 9:53 pm
- Location: Essex
Re: AG#23 - 19th Century Porter
Hi Rookie,Rookie wrote:I brewed a similar beer a couple of months ago.Monkeybrew wrote:4
I am planning to bottle the whole brew, and will then leave to condition for at least 2 months. Below is the final recipe
----------------
4.295 kg Mild Ale Malt (82%)
0.681 kg Brown Malt (13%)
0.262 kg Black Malt (5%)
Hop Bill
----------------
12.0 g Columbus Leaf (16.8% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
30.0 g Progress Leaf (6.4% Alpha) @ 30 Minutes (Boil) (1.5 g/L)
Cheers
MB
O G 1.058
F G 1.016
Maris Otter (78%)
brown malt (19%)
black malt (3%)
72 IBUs of goldings
S-04
mashed at 150f for 60 minutes
boiled for 45 minutes
I got a lighter brown color than you did and will up the black malt the next time. Other than the color I was very happy with how it turned out.
Glad to hear that your similar brew turned out well. How was the bitterness with yours, as it looks quite high compared to what I am currently brewing?
I imagine that the black malt must give a fair amount of perceived bitterness in the brew, as my very young sample finished with a moderate ashey bitter flavour, which I quite like.
When held up to the light, my sample was a very dark brown, and not quite as jet black as my image would have you believe.
Anyway, looking forward to enjoying this once it's conditioned and by the look of this thread, I'm already getting ideas for a mk2 version!
Cheers
MB
FV:
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
- Monkeybrew
- Telling everyone Your My Best Mate
- Posts: 4104
- Joined: Wed Apr 13, 2011 9:53 pm
- Location: Essex
Re: AG#23 - 19th Century Porter
I think you might be right, tasted lovely when bottling tonight.simple one wrote:Monkey. I reckon this will be gorgeous.
Nice recipe.....
It finally finished at 1.016, so happy with that.
Cheers
MB
FV:
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
- Monkeybrew
- Telling everyone Your My Best Mate
- Posts: 4104
- Joined: Wed Apr 13, 2011 9:53 pm
- Location: Essex
Re: AG#23 - 19th Century Porter
What does this malt bring to the party then?Dennis King wrote:Looks good. If you are thinking of doing more old recipes the maltmiller is selling a specialist malt. I've just brewed a porter with it. Not long out of the FV but already tasting good.
Cheers
MB
FV:
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
- Monkeybrew
- Telling everyone Your My Best Mate
- Posts: 4104
- Joined: Wed Apr 13, 2011 9:53 pm
- Location: Essex
Re: AG#23 - 19th Century Porter
Where would I find this recipe Kyle?Kyle_T wrote:I would highly recommend the Durden Park 1850 using Chevallier, I made it some months ago and it was easily one of the nicest beers I made.
Cheers
MB
FV:
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Re: AG#23 - 19th Century Porter
You can find it one of my posts somewhere, The Durden Park book or I could just tell you...
So, being too lazy to dig through my posts or obtain the book the recipe is as follows:
Volume: 23 Litres
OG: 1060
FG: 1018
ABV: 5.5%
IBU: 55
EBC: 64 ~
Efficiency: 78%
Malt:
4,674g Pale Malt (Chevallier for me)
912g Brown Malt
324g Black Malt (Carafa I for me)
Hops:
Fuggles or Goldings to 55 IBU, roughly 124 - 128g (Bramling Cross is better)
Yeast:
Wyeast 1099 Whitbread Ale or something clean that will ferment to 1014 for a stronger beer.
When using Pale Malt mash for 90 minutes at 65°C or if using Chevallier (much better) mash at 62°C for 180 minutes and use a sparge of 76°C going as slow as humanly possible.
Ferment at 18°C throughout until the end, chill to 16°C for 24 hours and then to 10°C until racking.
Leave to cold condition for at least 3 months...it's worth the wait!
Patchworkdoll made this recently and would be a good shout to ask for his taste impressions.
Good luck and enjoy!
So, being too lazy to dig through my posts or obtain the book the recipe is as follows:
Volume: 23 Litres
OG: 1060
FG: 1018
ABV: 5.5%
IBU: 55
EBC: 64 ~
Efficiency: 78%
Malt:
4,674g Pale Malt (Chevallier for me)
912g Brown Malt
324g Black Malt (Carafa I for me)
Hops:
Fuggles or Goldings to 55 IBU, roughly 124 - 128g (Bramling Cross is better)
Yeast:
Wyeast 1099 Whitbread Ale or something clean that will ferment to 1014 for a stronger beer.
When using Pale Malt mash for 90 minutes at 65°C or if using Chevallier (much better) mash at 62°C for 180 minutes and use a sparge of 76°C going as slow as humanly possible.
Ferment at 18°C throughout until the end, chill to 16°C for 24 hours and then to 10°C until racking.
Leave to cold condition for at least 3 months...it's worth the wait!
Patchworkdoll made this recently and would be a good shout to ask for his taste impressions.
Good luck and enjoy!
My Ridleys' Brewery Blog:
http://www.theessexbrewer.wordpress.com
http://www.theessexbrewer.wordpress.com
- Monkeybrew
- Telling everyone Your My Best Mate
- Posts: 4104
- Joined: Wed Apr 13, 2011 9:53 pm
- Location: Essex
Re: AG#23 - 19th Century Porter
Tried a taster bottle of this last night.
I gave it minimal priming, so it poured with a small dark beige head. The flavour at present is more dark roasted malt and I can't detect much of the Brown malt at the moment, but it drank quite easily and didn't last long!
It will be interesting to see how this changes over the next few month's and hopefully there will be some left by the Autumn
Cheers
MB
I gave it minimal priming, so it poured with a small dark beige head. The flavour at present is more dark roasted malt and I can't detect much of the Brown malt at the moment, but it drank quite easily and didn't last long!
It will be interesting to see how this changes over the next few month's and hopefully there will be some left by the Autumn
Cheers
MB
FV:
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%
On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%