Here’s how the London Porter brewers ranked in the 1830’s:
|Largest London Porter breweries 1830 - 1839|
|Whitbread brewing log held at the London Metroploitan Archives, document number LMA/4453/D/09/023.|
|“The British Brewing Industry 1830-1980”. T R Gourvish & R G Wilson, 1994, pages 610-612|
This is a pretty typical Porter of the time. With the familiar combination of pale, brown and black malts. All pretty locally sourced. The pale was from Sussex, the brown from Hertfordshire. The hops were all pretty local, too: Mid Kents from the 1835 and 1836 crop.
As a third of the hops were over two years old, I’ve knocked the total hops down from 4.62 ozs. to 3.75 ozs. It still leaves a calculated 44 IBUs.
The mashing scheme was quite complicated: three mashes and no sparge. There was a fourth mash for a return wort.
|action||water (barrels)||water temp.||tap temp.||time|
|mash||207||162º F||145º F||90|
|mash||150||180º F||164º F||50|
|mash||179||151º F||153º F||40|
This was a beer that wasn’t vatted and would have been drunk young. Or perhaps blended with Keeping porter at racking time. As with all Porter and Stout, the fermentation was quite hot, hitting a maximum temperature of 78.5º F.
|1837 Reid P|
|pale malt||11.75 lb||79.66%|
|brown malt||2.25 lb||15.25%|
|black malt||0.75 lb||5.08%|
|Goldings 90 mins||1.25 oz|
|Goldings 60 mins||1.25 oz|
|Goldings 30 mins||1.25 oz|
|Mash at||150º F|
|Sparge at||165º F|
|Boil time||75 minutes|
|pitching temp||66º F|
|Yeast||Wyeast 1099 Whitbread Ale|