Episode 41 – London Porter

A tradition in that there London for hundreds of years Porter was designed to be dark, rich, and yet easy going. A good version will let you know you’re drinking it without slowing you down

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Description

This is a Community Recipe created by bythemashtungmail-com

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)


Ingredients

Crisp Extra Pale Maris Otter (4700 grams)
Crisp Crystal Malt (150 grams)
Crisp Brown Malt (150 grams)
Crisp Roasted Barley (200 grams)
Admiral Pellets (15 grams)
East Kent Goldings ( GOLDINGS ) Pellets (30 grams)
Wyeast 1968 LONDON ESB ALE. 03.06.2020 (1 packs)


Method

Beer Style (main): British Ales
Beer Style (sub): Robust Porter
Batch Size: 22L
Original Gravity: 1051
Final Gravity: 1015
ABV %: 4.8
IBU: 25.8

THE MASH
Temperature °C: 69
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

15g Admiral at start of boil for 60 minutes
30g East Kent Goldings at flameout

Secondary additions and timing:

None required

Yeast: Fuller’s strain, or other London varieties
Fermentation temperature/steps: Ferment at 20C for 5 days or until fermentation is finished

Comments:

A tradition in that there London for hundreds of years Porter was designed to be dark, rich, and yet easy going. A good version will let you know you’re drinking it without slowing you down.

We brew a Traditional London Porter in episode 41 of By The Mash Tun podcast. The episode also includes information for making this beer Gluten Free by adding “NBS Clarity” which you can also get from The Malt Miller.

Additional information

Weight 5.545 kg

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