Let's Brew Wednesday - 1884 W.E. & J. Rigden Porter

Brewers in the immediate of London – such as those in Kent – stuck with Porter longer than those further afield in England. Presumably this was due to the ready availability of beer from the capital.

That would explain Rigden’s Porter recipe. Which is very similar to a London one. Almost identical to 1890 Truman Porter. So much so, that when I cloned it in BeerSmith from the Truman recipe, I barely needed to change it.

It means a grist of pale, brown and black malt. The holy trinity of London Porter. Along with some sugar. Of an unspecified type.

The gravity is also very close to those in London. Where it differs from beers from the capital, is in the level of hopping. Which is a bit lower. But, at over 8 lbs per quarter (336 lbs), isn’t exactly low. Two types of hops were used. Both illegible squiggles with no indication of vintage.

I doubt very much this was aged more than a couple of weeks. 

1884 W.E. & J. Rigden Porter
pale malt	8.00 lb	68.09%
brown malt	1.00 lb	8.51%
black malt	0.75 lb	6.38%
raw cane sugar	2.00 lb	17.02%
Fuggles 120 mins	1.50 oz
Fuggles 60 mins	1.50 oz
Goldings 30 mins	1.50 oz
OG	1055
FG	1008
ABV	6.22
Apparent attenuation	85.45%
IBU	53
SRM	27
Mash at	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	59º F
Yeast	Wyeast 1099 Whitbread Ale