Now it's confession time. I'd missed this beer. Completely overlooked it. In my defence, amongst the hundreds of beers in the William Younger logs, I can find only one occurrence of Bg. So not one of their more popular beers. And it's only a partial brew. Just 55 barrels rather than the 80 to 90 barrels brewed of other beers.
Younger wasn't that big on Porter and Stout. They brewed two Stouts, BS and DBS, with gravities of 1046º and 1062º respectively. Though sometimes they seem to have called BS P, which I guess stands for Porter. One beer in the records has both designations used for it. P is also around 1046º. The big difference is that BS (or P) abd DBS both contained amber malt. Maybe I can get Kristen to do one of those recipes at a later date.
I've talked myself into this being the bottling version of Porter. I hope I'm right. Because that's me all out of words for now.
Over to Kristen . . . . .
So, this is going to be a very short one this week. This recipe is dead easy with very minimal amount of detail. It’s a simple infusion mash with no gyling at all. It very much reminds me of Guinness 250th anniversary beer than came out a few years ago. Pretty bloody nice indeed.
Grist – For the English pale malt I again chose the ubiquitous Maris Otter as it does such a nice job in dark beers. Fawcett’s Black patent is by far my favorite English black malt and I just got some more in house.
Hops – Very boring hopping. A Fuggle-y type of hop in two simple additions. Beginning and one towards the end. Lends a great amount of hop bitterness and flavor. Any lower AA% hop would work equally as well.
Yeast – I really like the London III for types of beers like this. Does such a nice job of lending a bit more malt and fruit and doesn’t finish as dry as the other strains do.