Based on a number of recipes from after the introduction on Black Patent in 1817, but with some updated hops. Still keeping the style with fairly old fashioned hops (not too much citrus or grapefruit). The result is a brown porter with a robust bitterness and a complex layering of malt flavours. It has a heavy body with burnt cake, coffee and hop resin coming out as you sip it.
Quick tip: the brown malt takes a couple of weeks to clear out in the FV. The beer itself, after bottling or casking needs two to three months to round. The rough bitterness and the harshness of the malt give way at that point.
If you wanted to have more 'historic' hopping, swap the late hops for EKG and the dry hops for EKG.
5 US Gallons
OG 1.059, FG 1.014, 5.9% ABV
68 IBU, 23SRM
60 minute mash (I personally do a 60m mash at 64C, a sparge, a 30m mash at 68C and a sparge)
Grist
7.7lb - Maris Otter
3.2lb - Brown Malt (Crisp)
1.25oz - Black Patent Malt (yes, oz)
Boil
60m - 1.5oz Cluster (35IBU)
20m - 1.75oz Styrian Goldings (20IBU) & 1.25oz Willamette (12IBU)
Dry hop - 2oz Willamette
Yeast - S04, ferment towards the cool end (18C)
Quick tip: the brown malt takes a couple of weeks to clear out in the FV. The beer itself, after bottling or casking needs two to three months to round. The rough bitterness and the harshness of the malt give way at that point.
If you wanted to have more 'historic' hopping, swap the late hops for EKG and the dry hops for EKG.
5 US Gallons
OG 1.059, FG 1.014, 5.9% ABV
68 IBU, 23SRM
60 minute mash (I personally do a 60m mash at 64C, a sparge, a 30m mash at 68C and a sparge)
Grist
7.7lb - Maris Otter
3.2lb - Brown Malt (Crisp)
1.25oz - Black Patent Malt (yes, oz)
Boil
60m - 1.5oz Cluster (35IBU)
20m - 1.75oz Styrian Goldings (20IBU) & 1.25oz Willamette (12IBU)
Dry hop - 2oz Willamette
Yeast - S04, ferment towards the cool end (18C)
