It’s a good bit weaker than versions from the capital, which had gravities in the high 1050ºs. And were over 5% ABV. The hopping is also much lighter, with London Porters normally weighing in at over 50 IBU (calculated).
Like many Porters and Stouts from outside the capital, Lees Porter had a simple grist of just pale and black malt. Along with an unspecified type of sugar. There’s also half a packet of something called “black juice”. No idea what that was. Possibly a type of caramel.
There are also 3 lbs of something called “Glycyrrhlize” which seems to be another word for liquorice. It appears to have been added to the copper. Liquorice is an ingredient which crops up now and again in Porter and Stout after 1880, when it became a legal ingredient.
Two types of hops were employed. “Ba” from 1878 and “foreign” with no vintage specified. Not the best quality hops. But I suppose, in a Porter hop, hop character wasn’t that important.
| 1884 Lees Porter | ||
| pale malt | 7.75 lb | 86.54% |
| black malt | 0.875 lb | 9.77% |
| No. 2 invert sugar | 0.33 lb | 3.69% |
| Strisselspalt 180 min | 0.75 oz | |
| Hallertau 60 min | 0.75 oz | |
| Hallertau 30 min | 0.75 oz | |
| liquorice | 0.10 oz | |
| OG | 1040 | |
| FG | 1008 | |
| ABV | 4.23 | |
| Apparent attenuation | 80.00% | |
| IBU | 25 | |
| SRM | 30 | |
| Mash at | 148º F | |
| Sparge at | 170º F | |
| Boil time | 180 minutes | |
| pitching temp | 60.5º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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