Crisp London Porter

Restrained roast and chocolate caramel
ABV 6.2%
IBU 30
OG 1058 SG

The London Porter name derives from the London workers who drank this particular brew in the 1800s. This is a classic English version of the recipe featuring our Chocolate Malt to give a roasted character but without any astringent burnt character. Replace Best Ale with Chevallier for a truly authentic 1800s version!

BASICS

BATCH SIZE (LITRES):	1630
BATCH SIZE (UK BARRELS):	10
ORIGINAL GRAVITY:	1058 SG
FINAL GRAVITY:	1010 SG
IBUs:	30
COLOUR (EBC/SRM):	44 / 22
BREWHOUSE EFFICIENCY:	85%

METHODS / TIMINGS

TEMPERATURES
MASH TEMP:	63°C / 145°F
COLLECTION TEMP:	18°C / 64°F
FERMENTATION TEMP:	23°C / 73°F
MASH LIQUOR VOL (LITRES):	1010
LIQUOR / MASH RATIO:	2.7 : 1
TIMINGS
MASH:	60 mins
BOIL:	60 mins

INGREDIENTS

MALTS	(kg)	%
BEST ALE	314	85
CRYSTAL 400	13	3
BROWN	16	4
CHOCOLATE	16	4
RYE	14	4

YEAST
LALLEMAND ESB

HOPS	(g)	Contribution%	Alpha Acid%	Addition
NORTHDOWN	978	30	7.5	Start of boil
PILGRIM	699	30	10.5	Middle
TARGET	466	20	10.5	Flame out
FIRST GOLD	652	20	7.5	Flame out

HOPS

(g)

978

Contribution%

Alpha Acid%

7.5

Addition

Start of boil

(g)

699

Contribution%

Alpha Acid%

10.5

Addition

Middle

(g)

466

Contribution%

Alpha Acid%

10.5

Addition

Flame out

(g)

652

Contribution%

Alpha Acid%

7.5

Addition

Flame out

Mike'S TOP TIP

The speciality malts in this recipe will add complexity, the rich flavours will be layered and be discovered as you enjoy the beer.

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Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

Dark Crystal Malt

Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours.

Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer.

Find out more here.

Chocolate Malt

Chocolate Malt, also known as Coffee Malt, shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.

Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.

Find out more here.

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