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15-09-2018, 08:15
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Unusually for a provincial brewery, Crowley still produced a Porter in 1914.

At 1050º, it’s a similar strength to London Porter. Though the grist is quite different. For a start there’s no brown malt, which a London Porter would always include. No black malt, either, instead there’s chocolate malt. It’s a very early date to see this type of malt. Though Whitbread started using it in the 1920s.

The presence of a small amount of oats mean they must have been selling some of the brew as Oatmeal Stout. There’s not much of it, despite it being considerably more than London brewers bothered with.

Then there’s lots of sugar: around 14% of the grist in total. The original had three sugars, in addition to the caramel, 10 cwt cane, 2 cwt candy and 1 cwt CDW. I’ve rolled the last two together as candy.

As with most of Crowley’s beers, the hops are a combination of 1912 and 1913 English with 1913 Oregon.




1914 Crowley Porter


pale malt
8.25 lb
75.00%


chocolate malt
1.00 lb
9.09%


flaked oats
0.25 lb
2.27%


cane sugar
1.00 lb
9.09%


candy sugar
0.25 lb
2.27%


caramel 500 SRM
0.25 lb
2.27%


Cluster 120 mins
1.00 oz



Fuggles 60 mins
1.00 oz



OG
1050



FG
1017



ABV
4.37



Apparent attenuation
66.00%



IBU
38



SRM
36



Mash at
155º F



Sparge at
176º F



Boil time
120 minutes



pitching temp
59º F



Yeast
Wyeast 1275 Thames Valley ale





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