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This is a very typical Porter recipe from the early 19th century. Brewed by what was, at the time, the largest brewery in London and, therefore, the largest brewery in the world.

The grists of Porter changed quite a bit over the years. They started off 100% brown malt, then, at the end of the 18th century, switched to 60% pale malt, 40% brown malt. After the introduction of black malt, grists changed again. Becoming a combination of pale, brown and black malts. Though, with quite a small percentage of black malt, the colour was dark brown rather than black. As the century progressed the percentage of black malt increased, as di the colour.

Two type of Mid-Kent hops were employed, from the 1826 and 1831 harvests. With almost 75% from the earlier year. Using very old hops was pretty common back then. I’ve reduced the quantities in the recipe to take the age of many of the hops into account.

This was Barclay Perkins Running Porter and would not have been aged.
1832 Barclay Perkins TT
pale malt 11.25 lb 83.33%
brown malt 2.00 lb 14.81%
black malt 0.25 lb 1.85%
Goldings 120 mins 1.50 oz
Goldings 90 mins 1.50 oz
Goldings 30 mins 1.50 oz
Goldings dry hops 0.50 oz
OG 1057
FG 1016.5
ABV 5.36
Apparent attenuation 71.05%
IBU 58
SRM 19
Mash at 152º F
Sparge at 178º F
Boil time 120 minutes
pitching temp 68º F
Yeast Wyeast 1099 Whitbread Ale


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