Traditional porter recipe

[Deebee]

Hi all,

I made a great porter a little while ago ( at least I think its great) and want to make a larger version for a keg.

I am however looking for a more traditional porter for bottling:-
I am thinking along the lines of a normal fullers London Porter and will try to get some Wlp002 for the job ( if not then good old S-04 will do the job nicely)

Does anyone have a really traditional porter recipe? I have no more access to new books at present so if you could either list it of pm me it that would be awesome. I have and can get most malts.

Thanks

[Fuggled Mind]

Dave

Whilst not strictly traditional, John Palmer's Port O' Palmer recipe from his How to Brew website is described a good keeping porter. Just brewed this yesterday subbing Carafa I for the chocolate malt and WGV hops for the Fuggles. I drank the sample from the trial jar and thought it had intense coffee flavours. Look forward to drinking it when it's actually beer.

Recipe is here:
http://www.howtobrew.com/section4/chapter19-3.html

Don't forget theShut Up About Barclay Perkins Let's Brew Wednesdays recipies which has some historic porter recipes.
Link here to the recipes
http://www.unholymess.com/blog/lets-brew/comment-page-1

Cheers

Jason

[Barley Water]

Fuller's London Porter is the best. There is a clone recipe published by BYO which is pretty good. Last time I made it, I boiled down some of the first running to accentuate the caramel flavors and I was very happy with the result. The recipe in the great Jamil's book is similar and I'm sure very good also. The key is using quite a bit of brown malt, it has that distinctive "Fuller's" flavor. Also, I would try to use the Fuller's yeast, if you are lucky you will get just a touch of diacetyl which plays really well with the caramel flavors.

[Fuggled Mind]

Good point - that was the episode on brown malt. Quite an interesting read. Recipe for Fuller's London porter can be found here. The Double Stout recipe looks good too

https://byo.com/stories/issue/item/1751-brown-malt

Cheers

Jason

[Rookie]

Hi all,

I made a great porter a little while ago ( at least I think its great) and want to make a larger version for a keg.

I am however looking for a more traditional porter for bottling:-
I am thinking along the lines of a normal fullers London Porter and will try to get some Wlp002 for the job ( if not then good old S-04 will do the job nicely)

Does anyone have a really traditional porter recipe? I have no more access to new books at present so if you could either list it of pm me it that would be awesome. I have and can get most malts.

Thanks

I've never had Fuller's London porter, but this is my go-to recipe that comes out pretty good.
67% pale ale malt
11% British brown malt
11% carawheat malt
11% pale chocolate malt
28 IBUs goldings for 45 minutes
3 IBUs goldings for 10 minutes
S-04
Mash at 152f for 45 minutes.

[Rookie]

I've never had Fuller's London porter, but this is my go-to recipe that comes out pretty good.
67% pale ale malt
11% British brown malt
11% carawheat malt
11% pale chocolate malt
28 IBUs goldings for 45 minutes
3 IBUs goldings for 10 minutes
S-04
Mash at 152f for 45 minutes.

I have plans to brew this as a rye porter using chucolate rye malt instead of the pale chocolate and subbing one pound of rye for one pound of pale ale malt; maybe a bit of crystal rye in place of some of the carawheat.

[JKaranka]

I brewed a cracking clone (of sorts) of the 1952 Whitbread ES if you're interested. It has a good mix of brown malt, chocolate malt and dark invert.

I'm going for a porter based on the 1810-1815 Whitbread's, which should be simple but really good!

OG 1.055 - FG 1.013 5.5% abv, 55IBU
3.8kg Pale Malt (68%)
1.75kg Brown Malt (32%)

Boil:
60 - 50g Challenger
20 - 20g Challenger

Dry hop: 25g EKG.

[Deebee]

I brewed a cracking clone (of sorts) of the 1952 Whitbread ES if you're interested. It has a good mix of brown malt, chocolate malt and dark invert.

I'm going for a porter based on the 1810-1815 Whitbread's, which should be simple but really good!

OG 1.055 - FG 1.013 5.5% abv, 55IBU
3.8kg Pale Malt (68%)
1.75kg Brown Malt (32%)

Boil:
60 - 50g Challenger
20 - 20g Challenger

Dry hop: 25g EKG.

Sounda awesome.
Which yeast?

[JKaranka]

If I've run out of S04 I'll use Notty!