Monday, September 5, 2011

Brew Day: London Porter(ish)

While I try to avoid labeling Fuller's as the prototypical English brewery - many Americans are familiar with their products and most homebrewers see their beers as the benchmark examples for English ales - I have to admit they do make a good pint. Their London Porter is among of my favorite examples of a brown porter and I even like it a bit more than the very good Samuel Smith's taddy porter, which are really the only two examples of the style we have on this side of the pond. It is a shame brown porter is largely forgotten outside of England, as it is has all that one finds in a good strong porter but with the drinkability of a session pint. Regardless, I have a bunch of brown malt sitting around that needs using up and what better beer for the coming fall and winter. The recipe is closely based off the Fuller's, though with a few personal changes as usual. Maris Otter, Brown, Crystal, Chocolate, and a bit of Carafa II for some dark mocha. Fermented with the amazing Thames Valley II - is there a better English yeast out there? - and bittered with whole leaf UK Fuggles.

London Porter - Brown Porter

Recipe Specifics:
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Batch Size (Gal): 4.00
Total Grain (Lbs): 9.6
Anticipated OG: 1.055
Anticipated FG: 1.014
Anticipated SRM: 38
Anticipated IBU: 27
Efficiency: 70%
Boil Time: 60 Minutes

Grain/Sugar:
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73.0% - 7.0 lbs. Pale Malt, Maris Otter
10.4%   - 1.0 lbs. Brown Malt (75L) TF&Sons
 7.8%   - 0.75 lbs. Crystal 75L 
 6.8%   - 0.65 lbs. Chocolate Malt 
 2.1%   - 0.20 lbs. Carafa II                                                                                                                   
Hops:
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1.0 oz. UK Fuggles @ 60 min for 23 IBU
0.5 oz. UK Fuggles @ 15 min for 4 IBU


Yeast: Wyeast 1882 Thames Valley II

Mash 154F for 75 min
Brewed on 5 September

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