Hammonds 1903 Porter

[norman]

Hammonds 1903 Porter
"5 litre batch OG 1055 56 EBU
Mash temp 70 celcius

PALE MALT 2494 gms
CRYSTAL MALT 580 gms
BLACK MALT 270 gms
FLAKED MAIZE 724 gms
GLUCOSE 124 gms
TATE AND LYLE GOLDEN SYRUP 1014 gms


HOPS boil time 90 minutes

FUGGLES 78 gms
GOLDINGS 66 gms

BREWERS CARAMEL 55gms added to boil.

20 gms Goldings last 15 minutes.

[Alton_Bee]

In 1903 would they have had brewers caramel ??

[Orfy]

Nothing wrong with using modern ingredients to replicate old recipes.
Lets face it, to start they didn't even use yeast!

[norman]

Brewers caramel is an old ingredient,it was available in the 19th century,I have an advert from the late 1800s-early 1900s for A Boake Roberts 7 co ltd London for caramel Intense and dextrinous brand 9highest in colouring power).There is nothing in the recipe that isn't mentioned in the Hammonds original grain bill.

[oblivious]

Was flaked maize commonly used in place on endogenous barely and oats, juts wondering?

[BitterTed]

Looks like a fine recipe to me! I'll have to give this one a go.

Mash temp 70 celcius

That's a pretty high mash temp!!

Lets face it, to start they didn't even use yeast!

Huh? It was 1903, I'm pretty sure they knew what yeast was and that they used it.

[norman]

Mash temp as quoted in Hammonds records this temp also used for their ordinary and special bitters.

[BitterTed]

Mash temp as quoted in Hammonds records this temp also used for their ordinary and special bitters.

Oh, I'm not doubting that one bit!! I suppose the glucose and Golden syrup would help to dry it out a bit. I will be brewing this next week or maybe on January 1.

[norman]

Also large ammounts of gypsum were added ie 18gms for a 5 gallon brew.