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Thursday, 9 September 2010

Export India Porter in 1910

The export trade in Porter to India appears to have been very resilient. I hadn't remembered seeing one so late.

Yes, I'm back in full didactic mode. About to explain all the minutiae of this Barclay Perkins beer.

This one:


EI. You may have heard me mention that before. Export India Porter. I've seen loads of examples, all through the 19th century. Slightly better grist - some amber, maybe - fair bit more hops. But same OG as the standard Porter, TT.

The gravity of this beer - 1063.5 - was a good bit higher than a Porter's of the period.

Someone requested I explain brewing logs more. I thought I'd already done it a couple of times. Mind you, I couldn't find all of the posts last time I looked. Where would you like me to start on this one? The ingredients, perhaps?

Here you go:


HB - Hertfordshire brown malt
HA - Hertfordshire amber malt
R - roasted malt
Eng - English pale malt
Sacc. No. 2 - No.2 invert sugar

Hallertau 10 - 1910 Hallertau hops
EK 10 - 1910 East Kent hops
Sonoma 09 - 1909 hops from, I suppose, California
EK 09 - 1909 East Kent hops

Simple, eh?

You can also see the blend of gyles, the OG and the volume in the fermenter in the detail above. Yield, hops per barrel and hops per quarter, too.

That good for starters?

9 comments:

  1. Kelly Ryan9 September 2010 at 09:33

    Export India Porter... Maybe we start calling our Black IPA that :)

    Interesting recipe though... another one I'd love to have a go at!!!

    Kelly

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  2. Ron Pattinson9 September 2010 at 11:23

    Kelly, cool beer, eh? Quite hoppy, too.

    EIP. I should trademark that before some other bastard does.

    Way better than Black IPA.

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  3. Anonymous9 September 2010 at 11:34

    whats the one bushel of special r in copper?

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  4. Ron Pattinson9 September 2010 at 11:46

    Anon, a bushel (30 - 40 pounds) of roasted malt or roasted barley added to the copper during the boil. Barclay Perkins often did this.

    It's impossible to know if it's roasted malt or roasted barley. Barclay Perkins used both and weren't always that specific in the logs.

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  5. Ron Pattinson9 September 2010 at 11:47

    Kelly, remember to send me some money if you do brew it. Or lots of beer. That works, too.

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  6. Anonymous9 September 2010 at 12:27

    Thanks, that's interesting,is there any thing in the log to say how long the roasted grains were boiled for?

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  7. Ron Pattinson9 September 2010 at 13:03

    Anon, nothing specific about how long it was boiled for.

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  8. Kristen England9 September 2010 at 13:54

    Ron and I had a chat and I'll write this one up ASAP for you jackyls. Very neat recipe.

    Kristen

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  9. Kelly Ryan10 September 2010 at 10:48

    Will aim for the Mild first, then this bad boy. Next time I know I'm going to see you, I'll bring you a bottle of something!

    Kelly

    ReplyDelete