London porter

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JKaranka

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Been making porters for a while, has anybody made a London porter based on the pre-black malt days? Looking for feedback. This is relatively similar to some Whitbread recipes out there:

Scaled to 5 US gallons
5.4% abv, 55IBU, 20SRM

7.5lb Pale Malt (Maris Otter)
3lb Brown Malt

Some odd mashing scheme like first mash at 150f and second at 162f followed by a short sparge.

60 minute boil:
60 - 1.5oz Cluster
20 - 1.5oz EKG
Dry hop - 2oz EKG

Ferment with S04.
 
Yeah, keeping it light on purpose. Apparently porters darkened a lot in the 1820s.
 
Sort of, but without the blown malt and the aging, more of a running porter with some old ideas and modern ingredients.
 
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