Whitbread's London Porter 1850

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SiHoltye

Whitbread's London Porter 1850

Post by SiHoltye » Wed Dec 12, 2007 5:45 pm

Hello,

I'm doing this next week and allow 4 months....
(1 :shock: :D 2 :shock: :) 3 :shock: :( 4 :shock: :x )
....to mature does anyone notice any glaring errors? The BU:GU ratio is really high at 0.9 but i suppose the harshness rounds off during the long maturation does it? Also intending to pitch 2x11g S04 using flying starter method, anyone see the need for acting differently? Thanks all.

Ingredients

Amount Item Type % or IBU
6.37 kg Pale Malt, Maris Otter (5.9 EBC) Grain 79.05 %
1.25 kg Brown Malt (130.0 EBC) Grain 15.50 %
0.44 kg Black (Patent) Malt (985.0 EBC) Grain 5.46 %
175.70 gm Fuggles [4.50 %] (90 min) Hops 56.0 IBU
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.92 %
Bitterness: 56.0 IBU
Est Color: 64.1 EBC
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mysterio

Post by mysterio » Wed Dec 12, 2007 6:12 pm

0.9 BU:GU isn't overly high but it depends on your calculation and taste buds obviously.

Yes the bitterness mellows quite significantly over time. I seem to recall reading somewhere IBUs drop by nearly a half over 6 months (don't quote me on that). A highly flocculant yeast like SO4 will also play its part in reducing bitterness.

I would just do what you do normally regarding the yeast.
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oblivious

Post by oblivious » Wed Dec 12, 2007 7:52 pm

looks very nice, keep us up dated :D
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steve_flack

Post by steve_flack » Wed Dec 12, 2007 10:38 pm

It's a nice beer. Personally when I've brewed it it wasn't the hops that took the maturation - it was the roasted notes from the Black Malt. After a few months it's a really brilliant beer so I really recommend brewing it.
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BitterTed

Post by BitterTed » Wed Dec 12, 2007 10:42 pm

This is by far the best Porter I have brewed, I have a batch on tap right now! It will round off nicely and will reward you with a great brew!! I have switched things around on occassion and used Goldings a few times, and have also used chocolate malt in place of some of the black, which was very nice too!
I've never used that yeast, so keep us updated how this turns out!!
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steve_flack

Post by steve_flack » Wed Dec 12, 2007 10:45 pm

BTW I used Nottingham when I brewed mine.
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oblivious

Post by oblivious » Thu Dec 13, 2007 9:50 am

SiHoltye whats your volume, it just the gravity looks low for 19l?
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spearmint-wino
CBA prizewinner 2007
Posts: 1039
Joined: Sat Mar 10, 2007 9:08 am
Location: Nunhead, Sarf Lahndun

Post by spearmint-wino » Thu Dec 13, 2007 11:16 am

Holy shizzle Si, there's no stopping you at the moment, is there?? :shock:
If you're running out of Corni space I have 6 empty at home that I'm not getting time to fill... feel free to store your beer in them, I won't charge too much 'interest' ;) :lol:

As for the beer - well well worth it. A LAB member brought some to the last meeting that was 8 months old. Incredibly delicious, complex brew 8)

drinking: ~ | conditioning: ~ | primary: ~ | Looks like I need to get brewing then...
Visit London Amateur Brewers online
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SiHoltye

Post by SiHoltye » Thu Dec 13, 2007 11:37 pm

Cheers Wino!

I've just upped my own stainless collection to 6 as of Chrimbo. Reckon this means I can to a couple of longer maturers now, this one and then Simonds Bitter. I'm looking at trying to get to one of your meets in the new year, is there one in Jan?

As for the volume I put this through software at 75% efficiency for a 30L brew length. 1xcorni & lots of bottles.

Great to hear about all the good reviews of this beer. Brewday next Wednesday - hope the weather warms up a bit as I boil outdoors. It's been 7°C today I think :shock: .
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