Other than the drop in strength, not much changed with Kidd’s Porter. There’s a slight change in the hopping, which went from Kent and Sussex to just Sussex. Fairly old ones, too, as they were from the 1914 and 1915 harvest.
The grist retains the classic pale, brown, black malt backbone. The oats are clearly a token amount, presumably so some could be sold as Oatmeal Stout. There’s also a tiny amount of Spanish juice: 1 pound for 75 barrels. Which works out to 0.03 oz. for a batch of this size.
But this wasn’t where it ended. 1918 was an even tougher year for brewers with increasingly draconian restrictions.
|1917 Kidd Porter (24th July)|
|pale malt||4.75 lb||62.91%|
|brown malt||0.33 lb||4.37%|
|black malt||0.33 lb||4.37%|
|crystal malt||0.33 lb||4.37%|
|No. 4 invert sugar||1.25 lb||16.56%|
|caramel 1000 L||0.50 lb||6.62%|
|Fuggles 135 mins||1.25 oz|
|Fuggles 30 mins||1.25 oz|
|Mash at||150º F|
|Sparge at||165º F|
|Boil time||135 minutes|
|pitching temp||60.25º F|
|Yeast||Wyeast 1099 Whitbread Ale|