Like their domestic Porter, three malts were employed. The classic London combination of pale, brown and black. The difference being that there’s no sugar. Making this an all-malt beer.
The hopping was a good bit heavier, as you would expect of an export beer. Ten pounds per quarter (336 lbs) of malt compared with just six. Which is reflected in much higher (calculated) IBU count.
The hops themselves were an even split between American and Bavarian, the former from the 1884 harvest, the latter from 1885.
I’ve lowered the FG from the 1021º listed in the log as this beer would have undergone a long secondary fermentation.
| 1885 Mew Langton Gibraltar Porter | ||
| pale malt | 10.75 lb | 82.69% |
| brown malt | 1.125 lb | 8.65% |
| black malt | 1.125 lb | 8.65% |
| Cluster 90 mins | 2.50 oz | |
| Hallertau 30 mins | 2.50 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1054 | |
| FG | 1013 | |
| ABV | 5.42 | |
| Apparent attenuation | 75.93% | |
| IBU | 74 | |
| SRM | 34 | |
| Mash at | 153º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 65º F | |
| Yeast | Wyeast 1275 Thames Valley ale | |
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