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Shut up about Barclay Perkins - Let's Brew Wednesday - 1911 Russell Porter
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You may have noticed that I'm working my way through Russell's beers. There's a reason. It's material for yet another book I'm working on: "Free!". I'm not going to waste my time writing recipes that aren't going in a book. I like to crack on early with the recipes because . . . I put so effing many of them in the recent books. They tell part of the story, I think. Not sure my readers would agree.
We’ve now got to Russell’s Black Beers. And here’s the most surprising one of the set: a standard Porter. Why a surprise? Because, by this point, outside of London and Ireland, Porter was pretty much sone dead.
When brewers did produce a Black Beer of Porter strength, it rarely bore the name. For many, it had become purely a bottled beer and was sold under various confusing names such as Cooper or Nourishing Stout.
Retaining brown malt, the grist is more London than provincial. The latter mostly choosing for a simple pale and black malt combination, Compared to Whitbread Porter from the same year, there’s a lot more sugar and quite a bit less of the roasted malts.
Talking of sugars, the two employed here were “dark invert” which I’ve interpreted as No. 3 invert and “London Brand” which I’ve taken to be a type of caramel. In addition to the standard English hops from the 1908 and 1910 harvests, there were also some Bavarian hops from 1910.
1911 Russell Porter |
pale malt |
6.50 lb |
67.85% |
brown malt |
0.50 lb |
5.22% |
black malt |
0.33 lb |
3.44% |
No. 3 invert |
2.00 lb |
20.88% |
caramel 500 SRM |
0.25 lb |
2.61% |
Fuggles 90 mins |
1.25 oz |
|
Fuggles 60 mins |
1.25 oz |
|
Fuggles 30 mins |
0.75 oz |
|
Hallertau 30 mins |
0.50 oz |
|
Goldings dry hops |
0.25 oz |
|
OG |
1050 |
|
FG |
1013 |
|
ABV |
4.89 |
|
Apparent attenuation |
74.00% |
|
IBU |
44 |
|
SRM |
28 |
|
Mash at |
149º F |
|
Sparge at |
175º F |
|
Boil time |
90 minutes |
|
pitching temp |
60º F |
|
Yeast |
Wyeast 1768 English Special Bitter |
|
More...
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