Planning on doing this in a couple of weeks to follow on the yeast cake of a brown ale being brewed tomorrow.
19ltr @1070
Grist
4400g Maris Otter
680g Crystal
340g Chocolate
Hops
60 IBU goldings
Yeast
200ml thick slurry WLP013
Dry hop
20g goldings
Does it look OK?
London Porter
Re: London Porter
Have you done GW's fullers London porter before? I have the ingredients (you will need brown and black malt too) and is supposed to be superb.
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barney
Re: London Porter
I have not. what's the recipe?Goulders wrote:Have you done GW's fullers London porter before? I have the ingredients (you will need brown and black malt too) and is supposed to be superb.
I may even have time to make the malts.
Re: London Porter
There's a recipe on BYO HERE
But GW's is 90 min mash and boil
23l - OG 1054 - FG 1014 - 75%Efficiency
EBU 33 abv 5.2%
Pale Malt 4.23kg
Brown Malt 665g
Crystal 555g
Choc Malt 110g
Fuggles (4.9%) 90 mins - 64g 10 mins- 21g
But GW's is 90 min mash and boil
23l - OG 1054 - FG 1014 - 75%Efficiency
EBU 33 abv 5.2%
Pale Malt 4.23kg
Brown Malt 665g
Crystal 555g
Choc Malt 110g
Fuggles (4.9%) 90 mins - 64g 10 mins- 21g
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WishboneBrewery
- CBA Prizewinner 2010
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Re: London Porter
Brown Malt is a must in a London Porter.
Re: Odp: London Porter
The more brown malt you put in, the longer it would need to mature. But GW's London Porter is worth the wait, I'm brewing it every summer for my wife's birthday and it comes out great in November.
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orlando
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Re: London Porter
Couldn't agree more, the FLP clone is lovely and the addition of brown malt I also think is an essential, distinguishing malt. No need to dry hop this either as it is all about the malt for me. Just kegged another version of this brew using oak kilned malt with the addition of 250ml of fresh brewed coffee. If the aroma and taste from the FV is anything to go by Xmas is going to be exceptionally jolly. 
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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Barley Water
- Under the Table
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- Joined: Tue May 22, 2007 8:35 pm
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Re: London Porter
Yup I agree, brown malt is necessary for a great brown porter. Myself and a couple of the ladies in my brew club will be making an Imperial Brown Porter this coming weekend with an O.G. of hopefully 1.080. We are also going to add a couple of split vanilla beans, bourbon and probabaly oak the stuff as well, should make for a hell of a winter warmer. 
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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Capn Ahab
Re: London Porter
barney wrote:Planning on doing this in a couple of weeks to follow on the yeast cake of a brown ale being brewed tomorrow.
19ltr @1070
Grist
4400g Maris Otter
680g Crystal
340g Chocolate
Hops
60 IBU goldings
Yeast
200ml thick slurry WLP013
Dry hop
20g goldings
Does it look OK?
You sure about them numbers mate? If that recipe is for 19 l of finished beer, then taking into account hop, trub and yeast loss, you'd need to be hitting about 95% extract efficiency to get an OG of 1.070 out of 5.42 kg of grain.