How Do All ,
Today`s beery delight is a beautifull Porter from Barclay, Perkins & Co Ltd in Southwark;
Which from the brewhouse code I assume to be an ` Export India Porter ` .
As per usual with the Stout and Porter recipies ( & Others ) , this recipe has been formulated to
Best replicate the original process and beer brewed ; with the grist formulated to reflect the
Correct proportions that each ingredient made to the Gravity & Volume collected IN COPPER
At Let Off - X Minutes / TUN Wort Collection Point .
In common with the other recipies I`ve written recently from the Barclay, Perkins cannon,
This cerevesian treat comes from the New Brewery Brewing Book 1901 - 1902 ,
Cat No ACC 2305 / 01 / 0596 ; Cared for as part of the larger B - P Archives by the ever helpful
And , friendly team at The London Metropolitan Archives on Northampton Rd .
More technically minded viewers might like to know that as with other recipies I write ,
This one has been written and formulated in the absence of brewing software ;
A process I apply to the base research which allows me to present these recipies .
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Barclay , Perkins & Co Ltd and their successors in title
Barclay , Perkins & Co Ltd
The Anchor Brewery
Park St
Southwark
London
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` EXPORT INDIA PORTER `
Gyle No : 295
Wednesday 12 Th February 1902
Original Gravity : 1.064 Bottling Gravity : 1.012.75 Final Gravity : 1.010
I B U : 84 A B V : 7.25 %
MALTS & ADJUNCTS
Warminster Malt : 39.5 % Plumage Archer = 1.800 Kg
39.5 % Mild Ale Malt = 1.805 Kg
Crisp Malt : 6.5 % Chevalier = 0.300 Kg
French & Jupps : 10.5 % Brown Malt = 0.540 Kg
4 % Roast Barley = 0.230 Kg
MASHING
Use a Stout / Porter Liquor Profile
Thoroughly pre heat the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ;
ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed .
1 St Mash Heat : 62 c At 0 - + 60 Minutes = 10.765 Litres
2 Nd Mash Heat : 66 c At + 60 - + 120 Minutes = 2.350 Litres
3 Rd Mash Heat : 68 c At + 120 Minutes - + 155 Minutes = 5.400 Litres
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes AT 77 - 71 c = 19.90 Litres
At a gravity of 1.004.25 - 1.004 , STOP TAPS and Collect TUN WORT in Copper
MASH TUN WORT COLLECTION
After Stopping Taps / Closing Off the Mash Tun Valve as above ,
ADD LIQUOR to the Copper , REDUCING THE GRAVITY TO 1.041
ON 27.000 WORT LITRES @ 1.041 IN COPPER
WORT COLLECTION
After collecting 27.0 Wort Litres IN COPPER @ 1.041 ,
ADD 3.310 Litres of LIQUOR , Reducing the Copper Gravity to 1.036.5
ON 30.310 Wort Litres IN COPPER @ Let Off - X Minutes
ADD THE 1 St Copper Sugar Addition as below ,
THEN CONDENSE TO 30.125 Wort Litres IN COPPER @ Let Off - 150 Minutes
Remove any Scum & Detritus floating on the Wort Surface
BEFORE LET OFF - 150 Minutes
COPPER SUGARS
1 St Sugar Charge : To 30310 Wort Litres IN Copper
1.004.25 No 2 Invert = 0.405 Kg
2 Nd Sugar Charge : To 22.040 Wort Litres IN Copper @ 1.056.75
1.004.75 No 2 Invert = 0.340 Kg
PRIMING SUGARS
TO 18..500 BEER LITRES IN Conditioning Vessel
1.002.75 Candy Cane Invert = 0.160 Kg
COPPER
A 2 1/2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 150 Minutes
At Let Off - 65 Minutes ON 22.040 Wort Litres @ 1.052,
ADD the 2 Nd Copper Sugars
Then at Let Off - 60 Minutes , ADD the 2 Nd Hop Charge
Then at Let Off - 12 Minutes , ADD the Copper Finings
At Let Off , STAND the Copper 1/4 Hour then Recirculate IN COPPER 1/4 Hour ,
THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 30.125 Wort Litres IN Copper @ 1.041.25
48 IBU East Kent Goldings = 72 g
2 Nd Hop Charge : To 21.940 Wort Litres IN Copper @ 1.057
36 IBU East Kent Goldings = 45 g
RACKING HOPS
TO 18.750 BEER LITRES IN C . V
1.002.75 Candy Cane Invert = 0.162 Kg
YEAST
Pitch 58 ml OF A LIVE YEAST
To 19.100 Wort Litres @ 1.064
( Volume IN F V )
Reccomended Strains : Brewlab Thames Valley 3 / Whitbread T II Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.064
2 E 5 16 1.059
3 M 7 17.5 1.055
E 5:30 24 1.050 SEND TO 2 Nd F V = 18.800 Wort Litres IN 2 Nd Vessel
4 M 10:30 20 1.030
E 18 1.026
5 M 16.5 1.020
E 16 1.018.5
6 M 16 1.018
9 M 13.5 1.016.5
10 M 13.5 1.016.6 SEND TO Bottling Maturation Vessel
= 18.500 BEER LITRES ON HOPS & PRIMINGS
STAND : 13 c FOR 1 WEEK , release Excess C O 2 , then @ + 7 Days , COOL to 10 - 12 c
CELLAR : 12 c for 1 Month , THEN COOL TO 6 - 8 c UNTIL @ 1.014,
THEN ADD FININGS AND STILLAGE @ 12 c
BOTTLING C V : After adding the Finings and Stillaging for 2 Weeks @ 12 c
FULLY VENT C . V @ 1.013.5 and Re Seal , then allow to 13 - 14 c
At a GRVAITY OF 1.013.25 , FULLY VENT C . V and allow to 14 - 16 c
PROCESS : Bottle CLEAR & BRIGHT AT 1.013 - 1.012.75 AT 15 - 16 c
MATURATION : After Bottling , STAND 1 week at 15 c , then Cellar 1 Month @ 12 c ;
THEN 6 Months @ 8 - 10 c
STAND 1 - 2 WEEKS @ 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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