Brown Stout Porter

Classification: porter, stout, historical, 1820s

Source: THOMASR@EZRZ1.vmsmail.ethz.ch, HBD Issue #1115, 4/8/93

From >em>Historical Recipes by F Accum, 1821, translated by Rob Thomas.

All recipes are adjusted to give 4 UK gallons of beer at fermentation (i.e., 5 US gallons). All measurements are UK units (same as US, except gallon US = 0.8 gallon UK).

Ingredients:

13.99 lb malt (1/5 pale, 1/5 amber, 3/5 brown)
5.3 oz. hops
yeast

Procedure:

Mashing.
Mash 1: 2.375 gall of water at 165 F, 1.5 hours.
Mash 2: 1.875 gall of water at 160 F, 1.5 hours.
Mash 3: 1.938 gall of water at 186 F, 3/4 hours.

Boiling.
mash 1 boiled with the hops for 1.5 hours.
mash 2 boiled with the used hops for 1.75 hours.
mash 3 boiled with the used hops for 2.5 hours.

Produces 4 gallons at 1071.

Specifics:

O.G.: 1.071