This page contains winning Porter Recipes from previous National shows. Click here for more information about the National.
Whitbread’s London Porter (1850)
Members Recipe 2013 National
Supplied by Chris Jones
(from ‘Old British Beers and How to Make Them’ by The Durden Park Beer Circle)
Won by Colin Tweed
Ingredients for 1 Gallon 2lb 4oz Pale Malt
7oz Brown Malt
2.5 oz Black Malt
1oz Fuggles or Goldings hops
Method Mash grains for 3 hours at 150ºF (66±1ºC).
Raise temperature to 170ºF (77ºC) for 30 minutes.
Sparge with hot water at 180º - 185ºF (82 - 85ºC) to OG60 or required volume.
Boil with hops for 90 minutes.
Cool and ferment with a good quality ale yeast.
Mature for 4-5 months.
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