HIGGINS & SONS : PORTER 1889

How Do All ,

Here`s another excellent recipe from Higgins & Sons of  the Castle Brewery , Bedford ;     This time it`s the turn of their Porter , Parti - Gyled with it`s Big Brother , Stout in the brewing records I`ve seen so far ; Taken from Higgins & Son , Brewing Book 1889 - 1904  @ GK/ B2 / 1 , part of the deposits at Bedfordshire Archives .

This recipe C Edd Mather 2022 

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER 

                            RECIPE FOR 20 . 0 Wort Litres to Copper @ 1.055 

Higgins & Sons 

Castle Brewery 

Castle Lane 

Bedford 

Bedfordshire 

Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk

                                            PORTER

                                                          Gyle No : 98

                                           Thursday  19 Th December 1889 

              Original Gravity : 1.057.5 Racking Gravity : 1.016 Final Gravity : 1.013 

MALT

Crisp Malt 

Chevalier                       4 . 140 Kg 

Simpson`s Malt 

Imperial Malt                 0 . 550 Kg

French & Jupps 

Black Malt                     0 . 345 Kg 

MASHING 

Liquor : Use a Stout brewing liquor , and Thoroughly Pre Warm the Mash Tun to 90 c

- 10 Minutes before Goods In as Below 

                     1 St   Mash  Heat  : 66 c AT      0  - +   90 Minutes = 13 . 520 L

                     2 Nd Mash Heat   : 69 c AT  +90  - + 120 Minutes =   5 . 415 L 

At 120 Minutes / Taps ; Slowly open the Mash Tun Valve and return any Turbid 1 Sts 

OVER THE MASH , Until Consistently Clear & Bright , Then Cast to Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes @ 72 - 68 - 66 c = 22 . 700 Litres 

AT a Gravity of 1.006 , STOP TAPS and Collect Worts in Copper .

AT COLLECTION : ADD Liquor to 1.054.75 , THEN CONDENSE to 1.055 Gravity 

ON 20 . 000 WORT LITRES IN COPPER .

SUGARS  

Add the Sugars @ 5 Mins interval from Let Off - 45 Mins , AFTER L/Back +

White Cane Sugar         @ 1 . 007 = 0 . 522  Kg 

Demerara Cane Sugar   @ 1 . 008 = 0 . 598 Kg 

COPPER 

A 1 3/4 Hour Boil ON HOPS .

1 St Charge at Let Off - 105 Minutes @ 1.055 , then at Let Off - 48 Minutes , 

The Gravity should be at 1.061 , ADD 10 . 785 Litres of BREWING LIQUOR and then 

ADD SUGARS AS ABOVE ; At Let Off - 30 Minutes , Gravity @ 1.053.25 ON 28 . 465 Wort Litres in Copper , ADD the 2 Nd Hop Charge .

At Let Off - 12 Minutes , ADD Copper Finings and at Let Off , Stand 3/4 Hour before Cooling A S A P to Pitching Heat .

HOPS

1   St Hop Charge : 20 . 000 Wort Litres @ 1.055 

                                Keyworth Mid Season @ 6.5 % a/a = 11 g

2 Nd Hop Charge : 28 . 465 Wort Litres @ 1.053.25 

                                Goldings @ 6 % a/a = 48 g 

YEAST : Pitch with 124 g LIVE BARM @ 15 c : 

Reccomendation : Whitbread T II Type Yeast Strain 

                                             ATTENUATION

DAY     HOUR    HEAT    GRAVITY                  REMARKS 

  1             P           15          1.057.5 

   2            M          16.5        1.055

                  E          19           1.050

   3            M          19           1.044

                 E           19           1.040

   4            M          19           1.036 

                 E           20           1.030  

   5            M          19           1.025

                 E           20           1.020    COOL TO 15 c 

   6            M          17           1.017

                 E           15           1.016.5

   7            M          15           1.016

                 E           15           1.016    RACK to Container .

STAND : 2 Days at 15 - 18 c THEN release ECXESS C O2 then RE SEAL 

CELLAR : 4 WEEKS MINIMUM @ 8 - 10 c .

STILLAGE : After the Maturation Period , ADD BARREL FININGS and Sitillage 

at  10 - 12 c For 1 Week then VENT FULLY ; Allow 24 - 36 Hours for the beer to clear and condition , Then  Q. C .

Cheers All and Happy Brewing 

Edd