How Do All .
Following on from the 1858 Courage Porter recipie I posted earlier this week ;
I thought why not illustrate the equivalent beer of one of their major London rivals in ,
The Porter brewing stakes ; Whitbread & Co ; with this recipie coming from around fifty years
After the Horsleydown brew .
This tasty Porter recipie is drawn from the 1910 - 1911 Porter Brewing Book ;
Catalogue No : LMA / 4453 / D / 09 / 105 , Part of the larger Whitbread archives cared for
By the helpfull & friendly team @ The London Archives .
This recipie C Edd Mather 2025
This recipie for 25.000 Wort Litres From Mash
@ 1.040 , 85 % Mash Efficiency Assumed
Maximum Wort Volume @ 29.630 Wort Litres @ 1.033.75
20 . 000 Beer Litres TO Draught / Bottling Vessel ( Est`d )
Whitbread & Co Ltd
The Brewery
Chiswell St
London
 |
| Engraving of the Brewery from the Brewery History Society ; Webpage On Whitbread & Co Ltd |
PORTER
Tuesday 31 St January 1910
Gyle Nos : 384 - 385
Original Gravity : 1.053.5 Racking Gravity : 1.010 Final Gravity : 1.006
I B U : 24 A B V : 6.4 %
MALTS
Warminster Malt : 60 % Plumage - Archer = 2.330 Kg
9.3 % Mild Ale Malt = 0.360 Kg
Crisp Malt : 9.6 % Chevalier = 0.375 Kg
French & Jupps : 14.4 % Brown Malt = 0.625 Kg
6.7 % Black Malt = 0.290 Kg
MASHING
Use a Stout / Porter Liquor Profile ;
Thoroughly Pre Warm the mash tun with Liquor @ 90 c ,
- 10 Mins BEFORE mashing in
ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed .
1 St Mash Heat : 66 c @ 0 - + 35 Minutes = 9.820 Litres
2 Nd Mash Heat : 67 c @ + 35 - + 135 Minutes = 6.110 Litres
At 135 Minutes , Slowly open the mash tun valve and ,
Return Cloudy Wort over the mash until CLEAR & BRIGHT ,
Then send to the Copper and Begin Tun Wort Collection .
SPARGING
At Clear Wort TO COPPER + 8 - 10 Minutes
@ 75 - 71 c = 16.000 Litres Allowance
At 1.004 , STOP TAPS and Collect Tun Wort as below
TUN WORT : Collect 25.000 Wort Litres IN Copper Ex Mash AT 1.040 ;
ADD Liquor to this value ;
Discard Wort Volume IN EXCESS OF 25.000 Wt / Litres
WORT COLLECTION
After Collecting 25.000 Wort Litres IN Copper @ 1.040 Ex Mash
ADD 4.630 Litres of LIQUOR TO 1.033.75 ;
ADD 0.515 Kg No 2 Invert Sugar
CONDENSE 29.060 Wort Litres @ 1.040 In COPPER
COPPER & HOPS
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
To 29.060 Wort Litres IN Copper @ 1.040
7 IBU Fuggles @ 5.5 % a/a = 17 g
2 Nd Hop Charge @ Let Off - 60 Minutes
To 24.335 Wort Litres IN Copper @ 1.046.5
7 IBU Brewer`s Gold @ 6.5 % a/a = 11 g
3 Rd Hop Charge @ Let Off - 30 Minutes
To 22.505 Wort Litres IN Copper @ 1.050
10 IBU French Fuggles @ 4.2 % a/a = 20 g
At Let Off - 12 Minutes , ADD the Copper Finings ,
STAND 1/4 Hour @ Let Off ;
Recirculate Wort IN COPPER 15 - 20 Minutes ,
STAND 1/2 Hour then ,
COOL A S A P to Pitching Heat
20.925 Wort Litres @ + 60 Mins @ 1.053.5
YEAST
Pitch with 70 ml of a LIVE YEAST @ 16.5 c
Reccomendations : Whitbread T II Strain
20.600 Wort Litres IN F V 1
ATTENUATION
Day Hour Heat Gravity REMARKS
1 P 16.5 1.053.5
2 M 17 1.050.5
E 18.5 1.045
3 M 19 1.040
E 21 1.034
4 M 21 1.028
E 18 1.025 CLEAR to 2 Nd F V = 20.300 Wort Litres
E 11 16.5 1.023.5
5 E 11 16.5 1.021.5
6 M 16.5 1.018
E 11 15.5 1.016.25
7 E 11 13.5 1.015.75
8 E 11 13.5 1.015
9 E 11 13.5 1.014.5
10 E 11 13.5 1.014 send to CONDITIONING VESSEL = 20.000 BEER Litres
ADD 1.001.75 Invert Candy Cane = 0.110 Kg
C . V
Mature @ 13 - 11 c UNTIL @ 1.011 ; ALLOW C V to 13 - 15 c ;
@ 1.010.25 , allow to 14 - 16 c and RACK to Draught as below .
DRAUGHT : Rack To Draught @ 14 - 16 c @ 1.010 ,
STAND : 1 WEEK @ 13 c / 2 Days @ 14 - 16 c
VENT EXCESS C O2 and Re Seal then COOL top Cellar Temp @ 10 c
CELLAR : 3 Months @ 10 c then ADD FININGS and Roll Well ;
STAND : 1 - 2 WEEKS @ 12 c then re roll & stillage .
STILLAGE : 1 Week @ 10 c , FULLY VENT and allow 6 - 10 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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