tag:blogger.com,1999:blog-2558050635605413616.post1068970867868682112..comments2024-02-29T11:54:28.419+00:00Comments on Ed's Beer Site: My porter recipeEdhttp://www.blogger.com/profile/13844169940650659196noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2558050635605413616.post-13143029897540523012009-05-07T17:38:00.000+01:002009-05-07T17:38:00.000+01:00Fuller's porter is excellent but like you I'll be ...Fuller's porter is excellent but like you I'll be moving to paler hoppier things for a while.Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-2558050635605413616.post-70308243561356753282009-05-06T15:30:00.000+01:002009-05-06T15:30:00.000+01:00Here's my recipe for a London Porter:
9.35 lbs. ...Here's my recipe for a London Porter: <br /><br />9.35 lbs. Maris Otter Pale <br />1.8 lbs. Brown Malt <br />0.63 lbs. British Black Patent <br />4.1 oz. Goldings (Whole, 5.00 %AA) boiled 90 min. <br />Yeast: Your choice. <br /><br />Should get a starting gravity of 1.065.<br /><br />This recipe is based on Fuller's London Porter, which I highly regard. With dark beers, the water is just about as important as anything else. Soft water with little or no bicarbonate and the above grist will drive your mash pH down much too low. <br /><br />I'm pretty much done with dark beers 'til fall. Time for pale, hoppy stuff. Happy brewing!Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.com