We’ve now got to Russell’s Black Beers. And here’s the most surprising one of the set: a standard Porter. Why a surprise? Because, by this point, outside of London and Ireland, Porter was pretty much sone dead.
When brewers did produce a Black Beer of Porter strength, it rarely bore the name. For many, it had become purely a bottled beer and was sold under various confusing names such as Cooper or Nourishing Stout.
Retaining brown malt, the grist is more London than provincial. The latter mostly choosing for a simple pale and black malt combination, Compared to Whitbread Porter from the same year, there’s a lot more sugar and quite a bit less of the roasted malts.
Talking of sugars, the two employed here were “dark invert” which I’ve interpreted as No. 3 invert and “London Brand” which I’ve taken to be a type of caramel.
In addition to the standard English hops from the 1908 and 1910 harvests, there were also some Bavarian hops from 1910.
|1911 Russell Porter|
|pale malt||6.50 lb||67.85%|
|brown malt||0.50 lb||5.22%|
|black malt||0.33 lb||3.44%|
|No. 3 invert||2.00 lb||20.88%|
|caramel 500 SRM||0.25 lb||2.61%|
|Fuggles 90 mins||1.25 oz|
|Fuggles 60 mins||1.25 oz|
|Fuggles 30 mins||0.75 oz|
|Hallertau 30 mins||0.50 oz|
|Goldings dry hops||0.25 oz|
|Mash at||149º F|
|Sparge at||175º F|
|Boil time||90 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1768 English Special Bitter|