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23-02-2022, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/02/lets-brew-wednesday-1890-truman-porter.html)
https://blogger.googleusercontent.com/img/a/AVvXsEghhBV0LxLmQqECC2RDgCPmEEO3VQGWqXlkRzSrQNN0qS hUeV--vi8o_T61kCpHI1UOLVFp21ca0nc50GvWnf5inZDFDNwXuM4wO6 1nEbT701mTlmXlsFtQZz3mqXSe5iSNmj4fxVmR9OGRZ5AkC3Bu m8LSueZOn6UkmRi5XpMSm41snAZ3d1N-Px3b=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEghhBV0LxLmQqECC2RDgCPmEEO3VQGWqXlkRzSrQNN0qS hUeV--vi8o_T61kCpHI1UOLVFp21ca0nc50GvWnf5inZDFDNwXuM4wO6 1nEbT701mTlmXlsFtQZz3mqXSe5iSNmj4fxVmR9OGRZ5AkC3Bu m8LSueZOn6UkmRi5XpMSm41snAZ3d1N-Px3b=s786)
Towards the end of the 19th century, while the style had been dropped by many provincial breweries, those in London were still churning out Porter in large quantities.
It was clearly still a very popular type of beer in the capital. Truman was still calling it Runner, despite the Keeping version not having been brewed for a couple of decades. This particular batch was of 656 barrels. A decent amount of beer in anyone’s book. Enough for it to be brewed single-gyle.
Despite this, the grist is near-identical to that of the parti-gyled Stouts. There’s a little less base malt and a little more brown malt and No. 3 invert, but nothing of real significance. It remained a decent strength, with an OG of 1058º and over 5% ABV. In contrast to the feeble versions brewed after WW I.
There were four different copper hops: Kent from the 1889 harvest, Burgundy from 1889, Bavarian from 1889 and illegible from 1889.
1890 Truman Porter
pale malt
8.25 lb
67.35%
brown malt
1.25 lb
10.20%
black malt
0.75 lb
6.12%
No. 3 invert sugar
2.00 lb
16.33%
Fuggles 120 mins
2.00 oz
Fuggles 60 mins
1.50 oz
Hallertau 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1058
FG
1016
ABV
5.56
Apparent attenuation
72.41%
IBU
69
SRM
32
Mash at
157º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/02/lets-brew-wednesday-1890-truman-porter.html)
https://blogger.googleusercontent.com/img/a/AVvXsEghhBV0LxLmQqECC2RDgCPmEEO3VQGWqXlkRzSrQNN0qS hUeV--vi8o_T61kCpHI1UOLVFp21ca0nc50GvWnf5inZDFDNwXuM4wO6 1nEbT701mTlmXlsFtQZz3mqXSe5iSNmj4fxVmR9OGRZ5AkC3Bu m8LSueZOn6UkmRi5XpMSm41snAZ3d1N-Px3b=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEghhBV0LxLmQqECC2RDgCPmEEO3VQGWqXlkRzSrQNN0qS hUeV--vi8o_T61kCpHI1UOLVFp21ca0nc50GvWnf5inZDFDNwXuM4wO6 1nEbT701mTlmXlsFtQZz3mqXSe5iSNmj4fxVmR9OGRZ5AkC3Bu m8LSueZOn6UkmRi5XpMSm41snAZ3d1N-Px3b=s786)
Towards the end of the 19th century, while the style had been dropped by many provincial breweries, those in London were still churning out Porter in large quantities.
It was clearly still a very popular type of beer in the capital. Truman was still calling it Runner, despite the Keeping version not having been brewed for a couple of decades. This particular batch was of 656 barrels. A decent amount of beer in anyone’s book. Enough for it to be brewed single-gyle.
Despite this, the grist is near-identical to that of the parti-gyled Stouts. There’s a little less base malt and a little more brown malt and No. 3 invert, but nothing of real significance. It remained a decent strength, with an OG of 1058º and over 5% ABV. In contrast to the feeble versions brewed after WW I.
There were four different copper hops: Kent from the 1889 harvest, Burgundy from 1889, Bavarian from 1889 and illegible from 1889.
1890 Truman Porter
pale malt
8.25 lb
67.35%
brown malt
1.25 lb
10.20%
black malt
0.75 lb
6.12%
No. 3 invert sugar
2.00 lb
16.33%
Fuggles 120 mins
2.00 oz
Fuggles 60 mins
1.50 oz
Hallertau 30 mins
2.00 oz
Goldings dry hops
0.50 oz
OG
1058
FG
1016
ABV
5.56
Apparent attenuation
72.41%
IBU
69
SRM
32
Mash at
157º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2022/02/lets-brew-wednesday-1890-truman-porter.html)