Lots of different malts in the grist: pale, brown black and amber. Not so unusual in London, where Brown Beers always included at least three. Amber being optional, but not unusual. The malts are topped up by just shy of 20% invert sugar.
East Kent hops all the way, half from the 1886 crop, the other half from 1885. Having all top-quality hops is a sign that this was a classy beer.
As a Keeping Porter, Hhd would have been aged in vats for a minimum of 6 months. Possibly a year or more. Where Brettanomyces would have worked its magic, adding complexity. I’m not sure whether it was sold straight or blended with Running Porter. Probably the latter.
|1886 Barclay Perkins Hhd Porter|
|pale malt||4.50 lb||39.13%|
|brown malt||1.75 lb||15.22%|
|black malt||1.25 lb||10.87%|
|amber malt||1.75 lb||15.22%|
|No. 3 invert sugar||2.25 lb||19.57%|
|Goldings 150 mins||1.50 oz|
|Goldings 60 mins||1.50 oz|
|Goldings 30 mins||1.50 oz|
|Goldings dry hops||1.00 oz|
|Mash at||148º F|
|Sparge at||168º F|
|Boil time||150 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1099 Whitbread Ale|