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26-08-2020, 07:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/08/lets-brew-wednesday-1915-courage-porter.html)
https://1.bp.blogspot.com/-BQTQDhycFN4/X0VPOoycejI/AAAAAAAAiOk/f8-8sKAizRIxRL0PXMnXM3gZnePdyey7ACLcBGAsYHQ/w334-h410/Courage_London_Stout_2.jpg (https://1.bp.blogspot.com/-BQTQDhycFN4/X0VPOoycejI/AAAAAAAAiOk/f8-8sKAizRIxRL0PXMnXM3gZnePdyey7ACLcBGAsYHQ/s845/Courage_London_Stout_2.jpg)
Like all London Porter breweries, Courage brewed a range of Porter and Stout. We’re going to step through the set from 1915.
Don’t expect hugely differing recipes. That’s not the way breweries worked. They operated in a much simpler way. Through parti-gyling they’d spin several different-strength beers from a single recipe.
In addition to the classic pale, brown, black malt bend, there’s also some sugar. I’ve guessed No. 4 invert, as that was the type usually intended for Stout. In the brewing record what it says is Sacc. SM. My money is on that standing for “Stout Mix”. Which would definitely imply something along the lines of No. 4.
The gravity of 1050º is about typical for a pre-WW I London Porter. Early in the war, not much changed. And this was brewed in March 1915, less than one year in.
1915 Courage Porter
pale malt
6.75 lb
60.00%
brown malt
2.25 lb
20.00%
black malt
1.00 lb
8.89%
No. 4 invert
1.25 lb
11.11%
Fuggles 90 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Hallertau 30 mins
1.00 oz
OG
1050
FG
1018
ABV
4.23
Apparent attenuation
64.00%
IBU
36
SRM
46
Mash at
148º F
Sparge at
181º F
Boil time
90 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
This recipe is in my wonderful book, Let's Brew! (http://www.lulu.com/shop/ronald-pattinson/lets-brew/paperback/product-23289812.html):
https://3.bp.blogspot.com/-YxsgvmZzY4Q/WYtg_3mxHJI/AAAAAAAAcoc/4mT9_ZVlwloWlDsBFaszNRPnOKmcFzhXACLcBGAs/s400/Lets_Brew_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/lets-brew/paperback/product-23289812.html)
More... (http://barclayperkins.blogspot.com/2020/08/lets-brew-wednesday-1915-courage-porter.html)
https://1.bp.blogspot.com/-BQTQDhycFN4/X0VPOoycejI/AAAAAAAAiOk/f8-8sKAizRIxRL0PXMnXM3gZnePdyey7ACLcBGAsYHQ/w334-h410/Courage_London_Stout_2.jpg (https://1.bp.blogspot.com/-BQTQDhycFN4/X0VPOoycejI/AAAAAAAAiOk/f8-8sKAizRIxRL0PXMnXM3gZnePdyey7ACLcBGAsYHQ/s845/Courage_London_Stout_2.jpg)
Like all London Porter breweries, Courage brewed a range of Porter and Stout. We’re going to step through the set from 1915.
Don’t expect hugely differing recipes. That’s not the way breweries worked. They operated in a much simpler way. Through parti-gyling they’d spin several different-strength beers from a single recipe.
In addition to the classic pale, brown, black malt bend, there’s also some sugar. I’ve guessed No. 4 invert, as that was the type usually intended for Stout. In the brewing record what it says is Sacc. SM. My money is on that standing for “Stout Mix”. Which would definitely imply something along the lines of No. 4.
The gravity of 1050º is about typical for a pre-WW I London Porter. Early in the war, not much changed. And this was brewed in March 1915, less than one year in.
1915 Courage Porter
pale malt
6.75 lb
60.00%
brown malt
2.25 lb
20.00%
black malt
1.00 lb
8.89%
No. 4 invert
1.25 lb
11.11%
Fuggles 90 mins
1.00 oz
Fuggles 60 mins
1.00 oz
Hallertau 30 mins
1.00 oz
OG
1050
FG
1018
ABV
4.23
Apparent attenuation
64.00%
IBU
36
SRM
46
Mash at
148º F
Sparge at
181º F
Boil time
90 minutes
pitching temp
64º F
Yeast
Wyeast 1099 Whitbread Ale
This recipe is in my wonderful book, Let's Brew! (http://www.lulu.com/shop/ronald-pattinson/lets-brew/paperback/product-23289812.html):
https://3.bp.blogspot.com/-YxsgvmZzY4Q/WYtg_3mxHJI/AAAAAAAAcoc/4mT9_ZVlwloWlDsBFaszNRPnOKmcFzhXACLcBGAs/s400/Lets_Brew_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/lets-brew/paperback/product-23289812.html)
More... (http://barclayperkins.blogspot.com/2020/08/lets-brew-wednesday-1915-courage-porter.html)