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

NORTHDOWN

(kg)

978

Contribution%

30

Alpha Acid%

7.5

Addition

Start of boil

PILGRIM

(kg)

699

Contribution%

30

Alpha Acid%

10.5

Addition

Middle

TARGET

(kg)

466

Contribution%

20

Alpha Acid%

10.5

Addition

Flame out

FIRST GOLD

(kg)

652

Contribution%

20

Alpha Acid%

7.5

Addition

Flame out

CARL'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