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Here’s just about the end of tradition of brewing Porter especially for the Indian market. East India Porter being the Black Beer equivalent of IPA. The main difference from domestic Porter being heavier hopping. Though, by this point, the gravity was also higher.

As usual, there are loads of coloured malts. Specifically, brown, black and amber. Though there are a few idiosyncrasies about the grist. The oddest is the presence of oats. As this wasn’t parti-gyled with an Oatmeal Stout, the oats must be intended for this beer. Was some of it sold in India as Oatmeal Stout?

Then there’s the sugar. Which, for some reason is No. 2 invert rather than No. 3. Why would that be? Perhaps the colour would be too dark with No. 3 sugar.

Four types of hops this time around. Some foreign ones, too. Namely, Hallertau from the 1910 harvest and Sonoma from 1909. With East Kent from 1909 and 1910. With the latter also used as dry hops.
1910 Barclay Perkins East India Porter
pale malt 8.00 lb 57.66%
brown malt 1.50 lb 10.81%
black malt 1.25 lb 9.01%
amber malt 0.75 lb 5.41%
flaked oats 0.375 lb 2.70%
No. 2 invert sugar 2.00 lb 14.41%
Cluster 150 mins 1.75 oz
Hallertau 90 mins 1.75 oz
Goldings 60 mins 1.75 oz
Goldings 30 mins 1.75 oz
Goldings dry hops 1.00 oz
OG 1064
FG 1012
ABV 6.88
Apparent attenuation 81.25%
IBU 93
SRM 40
Mash at 149º F
Sparge at 170º F
Boil time 150 minutes
pitching temp 59º F
Yeast Wyeast 1099 Whitbread Ale




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