1800s porter
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1800s porter
I'm attempting a replica of a porter from 170-180 years ago in a few days.
three gallons, O G 1.060, IBUs 70, SRM 25
6 pounds Maris Otter pale ale malt
1 1/2 pounds British brown malt
4 ounces black patent malt
1 1/2 ounces Goldings for 60 minutes
1 ounce Goldings for 45 minutes
1 pack of S-04 or Munton's
three gallons, O G 1.060, IBUs 70, SRM 25
6 pounds Maris Otter pale ale malt
1 1/2 pounds British brown malt
4 ounces black patent malt
1 1/2 ounces Goldings for 60 minutes
1 ounce Goldings for 45 minutes
1 pack of S-04 or Munton's
I'm just here for the beer.
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Re: 1800s porter
Looks good. Where's the recipe from?
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
Re: 1800s porter
Looks good
An old style stout porter is on my list for whenever I can brew again once my extension is done.
I do love the taste of brown malt, black malt and lots of low aa english hops
An old style stout porter is on my list for whenever I can brew again once my extension is done.
I do love the taste of brown malt, black malt and lots of low aa english hops
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Re: 1800s porter
Partly from the Durden Park Beer Circle book and The Homebrewer's Guide To Vintage Beer by Ron Pattinson.DaveyT wrote:Looks good. Where's the recipe from?
I'm just here for the beer.
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Re: 1800s porter
Depending on your setup, you might want to try lagering the beer post fermentation.
It can help settle the flavours, darker beers usually need some time to let flavours settle.
It can help settle the flavours, darker beers usually need some time to let flavours settle.
Re: 1800s porter
I made the one from the Durden Park book and it was very good, it took around 6 weeks to mellow out enough but overall it didn't disappoint.
My Ridleys' Brewery Blog:
http://www.theessexbrewer.wordpress.com
http://www.theessexbrewer.wordpress.com
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Re: 1800s porter
I've been toying with recipes like these and I get to the stage where I'm not sure why I'm adding things or taking them out. You could change certain elements but they won't make it necessarily better or worse. Go for it then change something next time if you think that would improve it.
Keep us posted. I'm interested in the fact that there's no amber malt. I tend to use it with brown all the time.
Keep us posted. I'm interested in the fact that there's no amber malt. I tend to use it with brown all the time.
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
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Re: 1800s porter
I decided to go with the black malt because I have some on hand and it would cost me three times the cost of the amber malt to pay for shipping. A lot of recipes in the early to mid 1800s used pale, brown, and black malt instead of pale, brown, and amber.DaveyT wrote:I've been toying with recipes like these and I get to the stage where I'm not sure why I'm adding things or taking them out. You could change certain elements but they won't make it necessarily better or worse. Go for it then change something next time if you think that would improve it.
Keep us posted. I'm interested in the fact that there's no amber malt. I tend to use it with brown all the time.
I'm just here for the beer.
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Re: 1800s porter
Good reason not to use it! I think I'll follow your example as I get the impression my beers are getting too samey. A change will do me good. When are you brewing?
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
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Re: 1800s porter
Hopefully the middle of next week, it all depends on how long it takes me to get over the cold I have.DaveyT wrote:Good reason not to use it! I think I'll follow your example as I get the impression my beers are getting too samey. A change will do me good. When are you brewing?
I'm just here for the beer.
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Re: 1800s porter
You may still have time to get some Chevallier malt from the Malt Miller. If your recipe is mid 19th century chances are it used this malt, MO is only 50 years old.Rookie wrote:Hopefully the middle of next week, it all depends on how long it takes me to get over the cold I have.DaveyT wrote:Good reason not to use it! I think I'll follow your example as I get the impression my beers are getting too samey. A change will do me good. When are you brewing?
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
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Re: 1800s porter
I did consider it, but I don't know if they ship to the U.S. and if they do it's got to cost way more than I can afford.orlando wrote:You may still have time to get some Chevallier malt from the Malt Miller. If your recipe is mid 19th century chances are it used this malt, MO is only 50 years old.Rookie wrote:Hopefully the middle of next week, it all depends on how long it takes me to get over the cold I have.DaveyT wrote:Good reason not to use it! I think I'll follow your example as I get the impression my beers are getting too samey. A change will do me good. When are you brewing?
I'm just here for the beer.
- orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: 1800s porter
I understand there are trials going on some where near the great lakes as this is a variety that suits a humid climate that has fusarium as a problem. Might be worth punting around.Rookie wrote:
I did consider it, but I don't know if they ship to the U.S. and if they do it's got to cost way more than I can afford.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: 1800s porter
I did see somewhere that Goose Island and Seirra Nevada were taking delivery of some Chevallier, it might be worth getting in touch with them.
My Ridleys' Brewery Blog:
http://www.theessexbrewer.wordpress.com
http://www.theessexbrewer.wordpress.com
- orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: 1800s porter
I know Ron Pattinson visited Chris Ridout with Goose Island so that's a good idea. I would start with Crisp's though, they are sure to know who is growing and malting in the States.Kyle_T wrote:I did see somewhere that Goose Island and Seirra Nevada were taking delivery of some Chevallier, it might be worth getting in touch with them.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer