1850 Whitbread 's London Porter (another)

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oblivious

1850 Whitbread 's London Porter (another)

Post by oblivious » Thu Sep 11, 2008 10:53 am

Hi all brewer this last night

Whitbread 's London Porter (1850) 21L


Recipe Specifics
----------------

Batch Size (L): 21.50
Anticipated SRM: 35.0
Anticipated IBU: 64.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name
------------------
77.7 4.50 kg. Pale Malt(2-row)
16.5 0.95 kg. Brown Malt
5.8 0.33 kg. Black Patent Malt

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
110.00 g. Goldings - E.K. Whole 4.35 64.2 60 min.


Yeast
-----

DCL Yeast S-04 SafAle English Ale


Slightly under shot the O,G, as I only did a 60 min boil as a posed to a 90 min one, anyway hopefully should be a good one

Here are a few pics

The Mash

Image

First running's

Image


The boil
Image
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maxashton

Post by maxashton » Thu Sep 11, 2008 11:19 am

om nom nom nom.

i want a pint!
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oblivious

Post by oblivious » Thu Sep 11, 2008 11:27 am

maxashton wrote:om nom nom nom.

i want a pint!
Pop round at Christmas :D
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maxashton

Post by maxashton » Thu Sep 11, 2008 11:51 am

One hell of a pop to Dublin!
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mb
Steady Drinker
Posts: 86
Joined: Wed May 30, 2007 10:02 pm

Post by mb » Thu Sep 11, 2008 8:54 pm

looks like it went well. mine is down from 1060 to 1018 in 5 days and tasting very nice from the fermenter, i don't think it'll last 4 months.
Drinking: Brown Ale
Conditioning: Pale Ale- Target, Fuggles, Goldings
Fermenting:
Up Next: Abbey Single
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oblivious

Post by oblivious » Thu Sep 11, 2008 10:58 pm

mb wrote:looks like it went well. mine is down from 1060 to 1018 in 5 days and tasting very nice from the fermenter, i don't think it'll last 4 months.
Yes I know that feeling :D
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djavet

Post by djavet » Sun Sep 14, 2008 1:52 pm

This is maby a best top3 recipe. I brew it and let it mature 4 months. Whhoowo, the Durden's recipe is damn good.
I bre mine with the wyeast 1028.


How do had made your rown malt, in your oven? Do you step the pale ale malt 1 hours before or you made it with dry grains?

Dom
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oblivious

Post by oblivious » Sun Sep 14, 2008 2:25 pm

I just brewed it like ever other beers i brew, signal infusion 60 minutes sacchrification rest, last 10 minutes add the volume absorbed by the grain at 85-90c for mash out and sparge
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djavet

Post by djavet » Sun Sep 14, 2008 3:52 pm

yep, my question is only about the brown malt. Do you buy it or do you make it yourself?

Dom
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oblivious

Post by oblivious » Sun Sep 14, 2008 3:55 pm

djavet wrote:yep, my question is only about the brown malt. Do you buy it or do you make it yourself?

Dom
Ah, sorry I bought it in
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djavet

Post by djavet » Mon Sep 15, 2008 6:00 am

Thx. And let us know how it turn.
You're lucky, in Switzerland there is no shop who sell brown malt... I must do it by myself in my oven. It take a lot of time.

Dom
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oblivious

Post by oblivious » Thu Oct 02, 2008 7:52 am

Racked this to secondary last night , very nice and i am not sure this will reach the four months :wink:

The gravity was down to around 1.018
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coatesg

Post by coatesg » Thu Oct 02, 2008 5:38 pm

Yum! Looks tasty 8)
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Vossy1

Post by Vossy1 » Fri Oct 03, 2008 1:48 am

Racked this to secondary last night , very nice and i am not sure this will reach the four months
Better get another one in the pot then :lol:
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oblivious

Post by oblivious » Fri Oct 03, 2008 9:20 am

Vossy1 wrote:
Racked this to secondary last night , very nice and i am not sure this will reach the four months
Better get another one in the pot then :lol:
might do :wink: their 1898 porter looks great
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