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.
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.