How Do All ,
Here`s a ` Country Porter ` to correspond with the suspected London porter from the Brewing Journal of Charles Fracncis Tetley from yesterday .
This cerevesian delight comes from the 1889 - 1904 Brewing Book of Higgins & Sons , deposited in the care of the helpfull & friendly team at Bedfordshire Archives , Cat No GK / B2 / 1 .
The major difference between this brewing and the 1889 Porter recipe posted on the 1 St of March 2022 is that there are only two malts , Pale and Patent / Black Malt .
I hope that you all enjoy this recipe ; there`ll be another Porter recipe along later this week from a well known Irish brewery .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Greene, King & Co Ltd
THIS RECIPE FOR 30.000 Wort Litres to the Copper @ 1.036 , 75 % Mash Efficiency assumed
Higgins & Sons
The Castle Brewery
Castle Lane
Bedford
Bedfordshire
 |
| Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk |
PORTER
Thursday 27 Th February 1890
Gyle No : 28
Original Gravity : 1.059.5 Bottling Gravity : 1.012.5 Final Gravity : 1.010
I B U : 48 A B V : 6.5 %
MALTS
Warminster Malt :
45.5 % Plumage - Archer = 2.165 Kg
Crisp Malt :
45.5 % Chevalier = 2.170 Kg
French & Jupps :
9 % Black Malt = 0.480 Kg
MASHING , SPARGING & COLLECTION
Use a Soft / Porter Liquor Profile
Pre Warm the Mash Tun to 90 c - 10 Mins BEFORE, ENSURING the Liquor is 1.5 "
ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c At 0 - + 120 Mins = 12.930 Litres
2 Nd Mash Heat : 68 c At + 120 - + 150 Mins = 5.200 Litres
At 150 Mins , Slowly open the Mash Tun valve and return any Cloudy / Turbid 1 St runnings
OVER THE MASH until CONSISTENTLY CLEAR & BRIGHT , Only then send to Copper .
SPARGING : Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 72 c = 21.670 Litres ;
At a gravity of 1.004 , STOP TAPS and Collect Wort in Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , Reducing the Copper Gravity to
1.035.75 , THEN CONDENSE TO 1.036 ON 30.000 Wort Litres in Copper .
SUGARS
1.007.5 Invert Glucose @ 12.61 % = 0.695 Kg
1.008.25 Muscovado Cane Sugar @ 13.87 % = 0.610 Kg
COPPER
A 1 3/4 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 105 Mins , then at Let Off - 65 Mins,
ON 25.830 Wort Litres in Copper @ 1.041 , ADD 2.600 Litres of LIQUOR , Reducing the Copper gravity to 1.037.25 , THEN ADD SUGARS . At Let Off - 40 , ADD the 2 Nd Hops
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 1/2 Hour ,
THEN COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres in Copper @ 1.036
38 IBU Goldings @ 6 % a/a = 57 g
2 Nd Hop Charge : To 27.355 Wort Litres in Copper @ 1.055
10 IBU Hallertau Heresbrucker @ 3.5 % a/a = 27 g
YEAST
Pitch with 100 g Weight of a LIVE Yeast @ 15 c , To 25.115 Wort Litres @ 1.059.5
Reccomended Strain : Whitbread T II Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.059.5
2 M 16.5 1.057
E 17.5 1.051
3 M 19.5 1.045
E 21 1.038
4 M 22 1.031
E 21 1.026 Light Skim
5 M 20 1.021 SKIM
E 16.5 1.019,5
6 M 16 1.019
E 15 1.019 TO Conditioning Vessel = 24.750 Beer Litres to Vessel .
STAND : 1 Week @ 12 c
CELLAR : 8 - 10 c UNTIL at 1.014.25 , THEN STILLAGE VESSEL @ 8 - 10c
STILLAGE : 2 Weeks at 8 - 10 c then FULLY VENT AND ALLOW to 14 c .
BOTTLING : BRIGHT AND CLEAR @ 1.012.75 - 1.012.5 @ 14 - 15 c
STAND : 1 Week @ 13 c THEN CELLAR @ 10 C 2 Months .
STAND : 1 Week at 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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