Robust/Victorian Porter Help

[porter1974]

Being an anglophile, I would like to brew an all grain Victorian/Robust Porter.

Under the beer style guidelines Robust Porter comes under American Stouts and Porters.
I want to do an English style Porter. From my research, it seems like black malt began to be used in Porters around the 1830s. This is kind of right before the Victorian Age in England. Since there is no style guideline to follow, I looked at different articles on Porters brewed during the Victorian Age. I came up with a recipe that is based in part on a few articles I read. This is one of the articles, http://perfectpint.blogspot.com/2012/04/whitbread-1836-porter-tasting.html.

Does anybody have any advice or suggestions regarding Victorian Porters?

Here is a proposed recipe:

OG 1.065
FG 1.015
ABV 6.46%
IBU 42

9.5 lbs maris otter
2.5 lbs brown malt
.5 lbs black malt

1.5 oz fuggles at 60 min
1.5 oz fuggels at 30 min

Thank you for your ideas and help.

 

[bierhaus15]

That recipe looks fine, certainly in line with historical examples.

If you haven't decided on a yeast, I'd suggest W1028 as it is one of the few that can easily chew through all the brown malt and the flavor profile is excellent in these old style porters.