Tuesday, November 29, 2011

1839 Westminster Porter

Westminster Porter FTW!
Smoky the brown is doing very well right now, and I'm pretty set on "darkening" that one when I keg it, as I can't really see any issue with that.  I set my sights now on the next brew day, in which I will be brewing my first ever historic recipe.  I was fumbling around on the internet for a historical porter recipe and I came upon one that looked rather accessible and completely do-able with modern ingredients and processes.  Turns out the one that really struck me was discovered in the 1839 records of the town of Westminster (now a borough of London) in England.  I took this as a sign of divine intervention, that I must brew this beer.  It's not the expected 1/2 pale malt 1/2 brown malt historical porter recipe, which makes it much more reasonable for modern use.  I scaled down the gravity a teensy bit, but kept with the overall recipe.  Here's what I plan on using:

8 lbs Maris Otter
2 lbs Brown Malt
.5 lbs Black Patent Malt

2.5 oz Fuggles @60 min
1.5 oz Fuggles @5 min

Wyeast 1275 Thames Valley Ale

Simple enough, right?  We'll see how this goes.  I'm pretty excited for it, particularly after seeing how easily I could make a wonderful stout with a super simple recipe last winter.  Continuing with the "experimental" nature of my current homebrews, which is pretty fun.  Cheers!

PS I acquired some amazing stuff to expand my system to four taps, and in doing so saved a lot of money.  So excited!  All I need is a cheap used fridge now, which should be quite easy to find.

1 comment:

  1. I would like to note that this recipe will probably be the first of my Fall '12 season. To date, it is probably my all time favorite recipe!