Blog Tracker
24-12-2021, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/12/lets-brew-1881-whitbread-porter.html)
https://blogger.googleusercontent.com/img/a/AVvXsEg8_LDextR22KbbuPIbr7GVEJcPlq4zrC675h12DVAytK wcgd9VqzlGyYPmPt6eHLepYMxPvfe1QB8CJBGvkUxZHTPDzDNg yZUUSk-5hrgYX_PpopEW_LPHPpaIDsQweyCOwkKaJaZK3KBCwM2bVgncK 240kXTrfKiU4nTCzjlxn8yfnn3XPAmOVdm5=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEg8_LDextR22KbbuPIbr7GVEJcPlq4zrC675h12DVAytK wcgd9VqzlGyYPmPt6eHLepYMxPvfe1QB8CJBGvkUxZHTPDzDNg yZUUSk-5hrgYX_PpopEW_LPHPpaIDsQweyCOwkKaJaZK3KBCwM2bVgncK 240kXTrfKiU4nTCzjlxn8yfnn3XPAmOVdm5=s528)
Though in the wane elsewhere in the country, Porter was still a big deal in London. Though no longer Whitbread’s biggest seller – that honour had passed to X Ale – it was still number two. In 1881, they brewed 75,423 barrels of Porter.
Called simply “P” in the brewing records, it had originally been the Running Porter, i.e. the unaged version. By this time, “K”, the Keeping Porter, had been discontinued for around a decade and the giant vats used to mature it had been ripped out.
Ever since the invention of black malt in 1817, London Porter almost always had a grist of pale, brown and black malt. Though over time the proportion of the three varied. Most brewers outside the capital had switched to a simpler grist of just pale and black malt. Interestingly, Whitbread’s Porter was all malt, while their Stouts contained sugar.
Two types of hops were employed, both from the 1880 harvest. One was English and the other “Bavarian”, which probably means Hallertau.
1881 Whitbread Porter
pale malt
11.50 lb
86.79%
brown malt
1.00 lb
7.55%
black malt
0.75 lb
5.66%
Hallertau 90 mins
2.75 oz
Goldings 30 mins
3.00 oz
Goldings dry hops
0.50 oz
OG
1055
FG
1010
ABV
5.95
Apparent attenuation
81.82%
IBU
65
SRM
27
Mash at
149º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/12/lets-brew-1881-whitbread-porter.html)
https://blogger.googleusercontent.com/img/a/AVvXsEg8_LDextR22KbbuPIbr7GVEJcPlq4zrC675h12DVAytK wcgd9VqzlGyYPmPt6eHLepYMxPvfe1QB8CJBGvkUxZHTPDzDNg yZUUSk-5hrgYX_PpopEW_LPHPpaIDsQweyCOwkKaJaZK3KBCwM2bVgncK 240kXTrfKiU4nTCzjlxn8yfnn3XPAmOVdm5=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEg8_LDextR22KbbuPIbr7GVEJcPlq4zrC675h12DVAytK wcgd9VqzlGyYPmPt6eHLepYMxPvfe1QB8CJBGvkUxZHTPDzDNg yZUUSk-5hrgYX_PpopEW_LPHPpaIDsQweyCOwkKaJaZK3KBCwM2bVgncK 240kXTrfKiU4nTCzjlxn8yfnn3XPAmOVdm5=s528)
Though in the wane elsewhere in the country, Porter was still a big deal in London. Though no longer Whitbread’s biggest seller – that honour had passed to X Ale – it was still number two. In 1881, they brewed 75,423 barrels of Porter.
Called simply “P” in the brewing records, it had originally been the Running Porter, i.e. the unaged version. By this time, “K”, the Keeping Porter, had been discontinued for around a decade and the giant vats used to mature it had been ripped out.
Ever since the invention of black malt in 1817, London Porter almost always had a grist of pale, brown and black malt. Though over time the proportion of the three varied. Most brewers outside the capital had switched to a simpler grist of just pale and black malt. Interestingly, Whitbread’s Porter was all malt, while their Stouts contained sugar.
Two types of hops were employed, both from the 1880 harvest. One was English and the other “Bavarian”, which probably means Hallertau.
1881 Whitbread Porter
pale malt
11.50 lb
86.79%
brown malt
1.00 lb
7.55%
black malt
0.75 lb
5.66%
Hallertau 90 mins
2.75 oz
Goldings 30 mins
3.00 oz
Goldings dry hops
0.50 oz
OG
1055
FG
1010
ABV
5.95
Apparent attenuation
81.82%
IBU
65
SRM
27
Mash at
149º F
Sparge at
160º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2021/12/lets-brew-1881-whitbread-porter.html)