Don’t expect hugely differing recipes. That’s not the way breweries worked. They operated in a much simpler way. Through parti-gyling they’d spin several different-strength beers from a single recipe.
In addition to the classic pale, brown, black malt bend, there’s also some sugar. I’ve guessed No. 4 invert, as that was the type usually intended for Stout. In the brewing record what it says is Sacc. SM. My money is on that standing for “Stout Mix”. Which would definitely imply something along the lines of No. 4.
The gravity of 1050º is about typical for a pre-WW I London Porter. Early in the war, not much changed. And this was brewed in March 1915, less than one year in.
|1915 Courage Porter|
|pale malt||6.75 lb||60.00%|
|brown malt||2.25 lb||20.00%|
|black malt||1.00 lb||8.89%|
|No. 4 invert||1.25 lb||11.11%|
|Fuggles 90 mins||1.00 oz|
|Fuggles 60 mins||1.00 oz|
|Hallertau 30 mins||1.00 oz|
|Mash at||148º F|
|Sparge at||181º F|
|Boil time||90 minutes|
|pitching temp||64º F|
|Yeast||Wyeast 1099 Whitbread Ale|
This recipe is in my wonderful book, Let's Brew!: