Home Brew Forum

Been meaning to do this literally since I started brewing, and finally got around to it. Coming to the boil now. Hit my pre boil figures spot on. The hops I was gonna use had gone a bit brown and didnt smell of much, so rather than ruin a brew with old hops I just chucked em. for the sake of a few quid its not worth the risk. Still kept it traditional though and went with a mix of fuggles and goldings. This is gonna get bottled and set aside for 3 or 4 months.

Whitbread 1850 London Porter
Date:
Gyle Number:
Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 11 lbs. 3.9 oz 5100 grams 79.1%
Brown Malt 150 EBC 2 lbs. 3.3 oz 1000 grams 15.5%
Black Malt 1300 EBC 0 lbs. 12.3 oz 350 grams 5.4%


Hop Variety Type Alpha Time lb: oz grams Ratio
Golding Whole 4.7 % 90 mins 0 lbs. 2.1 oz 60 grams 37.5%
Fuggle Whole 4 % 90 mins 0 lbs. 3.5 oz 100 grams 62.5%


Final Volume: 23 Litres
Original Gravity: 1.062
Final Gravity: 1.017
Alcohol Content: 5.8% ABV
Total Liquor: 34.8 Litres
Mash Liquor: 16.1 Litres
Mash Efficiency: 75 %
Bitterness: 66.0726383832474 EBU
Colour: 206 EBC


Be finished and cleaned up easily by midnight, in time to get an IPA ready to go for tomorrow. Was gonna go with Jamil's Robust Porter, cant decide between that or IPA. Hmm..

Nice one matey! A night in brewing in the smog Can't beat it. Tell me your gonna finish the night with a parmo! Man I miss parmos

Argh parmo's are vile! My favourite is a pizza with a tonne of garlic sauce dumped on top of it. Every other part of the country i've been and asked for garlic sauce they;ve looked at me confused!

Im a bit scared leaving the back door open while im boiling like! the alley behind the house is full of angry looking chavs!

OK.....what's a "parmo"??????

Sounds like a top beer Dave! I'd do the IPA next though so you have a couple of contrasting beers ready at about the same time.

Looks, errrrr, lovely!





"A large Parmo with chips and salad contains approximately 2600 calories and 150g of fat."



(curse that salad )

Yeah parmo is basically greasy breadcrumbed chicken, topped with bechemell sauce with cheese on top, then deepfried again to add another layer of grease. Its a middlesbrough favourite amongst the drunk.

Although that picture is actually quite a decent looking one!

Andy wrote:http://en.wikipedia.org/wiki/Parmo

Aaaaahhhhhh.........

I'd give those a try. I like a good Veal Parmigiano (I'm from Surrey after all, and we all like a bit of Bechamel down here ), so why not with a plate of chips too? Heart attack on a plate but what the hell.....

Mmmm.....meat feast Parmo, or Chilli Parmo....I'm off to see if the missus will cook me one tomorrow....

Bugger dont think I've boiled this enough. Think its gonna come out about 1058 instead of 1062

and they say us scots have a bad diet

Borodave wrote:Bugger dont think I've boiled this enough. Think its gonna come out about 1058 instead of 1062

Boil it some more!

Id already started chilling. I need a refractometer so I can take easy gravity checks at the end of the boil rather than fannying on having to cool the wort down. as it happens I got spot on with this. 23L@1062. Looking forwards to seeing what brown malt brings to the party. Roll on tomorrow for a cascade/amarillo ipa

Best porter recipe ever! I love it and made an extract version of.

Dom

Dave, I'm shocked!!!! Your the 1st smoggy I've ever met that doesn't like Patmos! They are nector from the gods after a good few beers. Central park do prob the best in town.

I cat get them here in Leeds but myself and the Mrs have got a good home made version down to a fine art now.

You have added another brew to my list of 'to do's' just need some more brown malt!

Haha a lot of my mates like em. They're ok when your smashed, but I prefer pizza and garlic sauce anytime!

Did you go to uni at Teesside? When you been up here?