hist-brewing: Very Old, Strong Porter

adam larsen euphonic at flash.net
Sun Nov 19 12:07:30 PST 2000


    I have some suggestions for making the previously posted Porter
recipe in the modern kitchen.  Because i have found that most folks on
the list are Americans i'll give American measurements.  Because most
home brewers seem to make five and a half gallon batches i have opted to
go with that measure.   Also, i strongly suggest that anyone interested
in making old fashioned ales see the "no sparge" information found at
www.promash.com because it is the only thing that i have come across on
the internet that gives any useful information on the subject.  I also
have calculated the adoption of the Porter recipe according to the fore
mentioned guidelines.

    For the grist bill i suggest the following:


14 1/4's pounds of brown malt, toasted at 350 F. for 20 minutes
9 1/2's pounds of pale malt
4 3/4's pounds of oats

   - For sugar i would suggest 24 ounces of Demerara sugar as it is
cheaper then treacle
    - For hops i would suggest 46 IBU's worth of Brambling Cross hops as
that is what i have used with good results in other old fashioned ales
and i have no idea what would constitute a contemporary equivalent of
the "Kentish" hops mentioned by the original author.
-  I would imagine that a single stage infusion mash at about 156 F. for
90-120 minutes should be suitable for the recipe.

- The boil should be about 90 minutes with hops introduced at the start
of the boil and the Yarrow (one ounce) introduced along with 3/4's an
ounce of licorice root after the boil has continued for 30 minutes.  One
should add the final quarter ounce of licorice during the final fifteen
minutes of the boil.  Oh, i should point out that the folks that i know
who have made this ale recommend the addition of  an ounce of Linseed
during the last 15 minutes of the boil although i have not used the herb
and i can't give any advice as to it's qualities.  Perhaps someone in
the readership, can offer some insight on Linseed?
    - It would seem best for this ale to be aged in a cask or perhaps a
fermenter which has had oak chips liberally added to it.     One would
also imagine that a fairly low level of carbonation would be best suited
towards the ale.



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