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#25:  1850 London Porter (Victorian Porter)
  • Recipe formulated from Harrison. 2003. Old British Beers. Recipe number 97, Page 60.
Chris Swingley 
8-Feb-2004

Recipe (for 5 gallons final volume)
11.5 pounds (79%) Crisp Maris Otter Pale Malt
2.25 pounds (15%) Brown Malt (Maris Otter, baked 45 minutes @ 225 F, 30 minutes @ 300 F, 20 minutes @ 350 F)
13.0 ounces (6%) Black Patent Malt

2.0 ounces   Goldings whole hops, 4.3% AA (90 minutes)
2.0 ounces   Goldings whole hops, 4.3% AA (60 minutes)

  • White Labs WLP023 Burton Ale Yeast, pitched at 74°F
  • Starter: 2 quart starter, built up from slant (20 ml, 50 ml, 500 ml, 2 quarts)

Water
  • Water Wagon water
  • 6.0 gallons sparge water treated with:
    • 5.25 ml 88% lactic acid.

Mash
  • 15 quarts water @ 168°F, grist ratio of 1.0 quarts:pound @ 154°F (Held 90 minutes)

Sparge
  • 8 quarts water @ 200°F, drain
  • 15 quarts water @ 168°F, drain

Boil
  • Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: glass, 7 days, 70°F
  • Secondary: glass, 21 days, 65°F

Packaging
  • Bottled with 81 grams dextrose
  • Conditioned for 16 weeks
  • Ready to drink on 26-Jun-2004

Properties
Starting Gravity: 1.064 Final Gravity: 1.020
Original Extract: 15.7°plato Apparent Extract: 5.1°plato
Real Extract: 7.12°plato
Alcohol: 5.8% by volume (4.5% by weight)
Apparent Attenuation: 67.6% Mash Efficiency: 70%
Bitterness: 40 IBU Color: 28 SRM
BU:SG: 0.62 BV: 1.15

Tasting Notes
  • 1-May-2004 (13 weeks) -- Excellent, very creamy porter. Not much bitterness, but good roast flavors.

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