[Steve Ruch]

You should be just fine as far as bottling goes.

I’m not as big of a fan of S-04 as Dave, but for a Porter, I think you chose…wisely.

I'm a big fan of S-04 when I do a replica of an 1800s porter.

I'm not sure what malt bill would be authentic for an 1800s porter, but I'm calling my latest a "Patriot's Porter" to remember 9/11 with.  It does contain 10% brown malt which all the early porters mostly consisted of.

I use maris otter, brown malt and some black patent; not sure off the top of my head at what percentages.
I really want to give it a go with chevalier heritage malt sometime.

This recipe was part of an online extra for the Mar/Apr 2018 issue of Zymurgy.
Nostalgia Porter: 3 gallons
O G 1.058, F G 1.016, IBUs 64 (±), SRM 28
6 lbs. maris otter
1.5 lbs. brown malt
4 ozs. black patent
Mashed at 152f for 55 minutes
1.5 ozs. home grown goldings at 5.7 AA (±) for 45 minutes
1 oz. h. g. g. for 30 minutes
1 pack S-04

[hopfenundmalz]

…
Here's the porter recipe:

http://barclayperkins.blogspot.com/2021/08/lets-brew-1886-barclay-perkins-hhd.html

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Nice. 

... https://crispmalt.com/recipes/london-porter/

Those are interesting recipes.

I recently bought the book Homebrew Beer by Greg Hughes. Many of the Brit homebrewers call this the ‘Bible’.

I have a 1.049 OG Brown Porter recipe based on that book planned as my next brew:

83% Pale Malt
6% Brown Malt
7% Dark Crystal Malt (I am using C75)
4% Chocolate Malt (500 SRM)

All First Gold hops. I am having trouble finding fresh First Gold so I am going with 2020 season of EKG.

27.6 IBU at start of boil
2.7 IBU at 10 min

The recipe calls for 1028 but I will most likely use S-04.

For water chemistry I am planning a ‘Hoppy-lite 
Profile’:

Batch Vol: 6.50 gal
Calcium: 109.0 ppm - Magnesium: 0.0 ppm
Sodium: 0.0 ppm - Sulfate: 156.6 ppm
Chloride: 77.3 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: -77.9 ppm
Sulfite/Chloride Ratio: 2.02

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That looks good. My English porters are very similar.

I just bought some Crisp Floor Malted Maris Otter. It’s an heirloom variety, so I guess I can call my next Porter 1800’s.

Maris Otter is from the 1960s, did you mean Chevalier malt?

A local brewery has an "Entire Butt" Porter made with diastatic Brown Malt from Sugar Creek Malts. It is a little smokey, don't know what malt variety or wood was used.

[tommymorris]

…
Here's the porter recipe:

http://barclayperkins.blogspot.com/2021/08/lets-brew-1886-barclay-perkins-hhd.html

Sent from my SM-G998U using Tapatalk

Nice. 

... https://crispmalt.com/recipes/london-porter/

Those are interesting recipes.

I recently bought the book Homebrew Beer by Greg Hughes. Many of the Brit homebrewers call this the ‘Bible’.

I have a 1.049 OG Brown Porter recipe based on that book planned as my next brew:

83% Pale Malt
6% Brown Malt
7% Dark Crystal Malt (I am using C75)
4% Chocolate Malt (500 SRM)

All First Gold hops. I am having trouble finding fresh First Gold so I am going with 2020 season of EKG.

27.6 IBU at start of boil
2.7 IBU at 10 min

The recipe calls for 1028 but I will most likely use S-04.

For water chemistry I am planning a ‘Hoppy-lite 
Profile’:

Batch Vol: 6.50 gal
Calcium: 109.0 ppm - Magnesium: 0.0 ppm
Sodium: 0.0 ppm - Sulfate: 156.6 ppm
Chloride: 77.3 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: -77.9 ppm
Sulfite/Chloride Ratio: 2.02

Sent from my iPad using Tapatalk

That looks good. My English porters are very similar.

I just bought some Crisp Floor Malted Maris Otter. It’s an heirloom variety, so I guess I can call my next Porter 1800’s.

Maris Otter is from the 1960s, did you mean Chevalier malt?

A local brewery has an "Entire Butt" Porter made with diastatic Brown Malt from Sugar Creek Malts. It is a little smokey, don't know what malt variety or wood was used.

Well, I guess your right. I just bought some Floor Malted Maris Otter. Crisp does call it an heritage malt. I’ll just have to call my beer something else.

1960’s Porter
British Invasion Porter
Free Love Porter
Hippie Porter
Counterculture Porter
Ranger 8 Porter
Selma Porter

[Lazy Ant Brewing]

What is diastatic malt?

Thanks

[denny]

What is diastatic malt?

Thanks

Malt with enzymes to convert starches to sugar

[Bel Air Brewing]

The 04 yeast did a great job with this recipe.

Fuller’s London Porter clone

(5 gallons/ 19 L, all-grain)
OG = 1.054  FG = 1.014
IBU = 30  SRM = 46  ABV = 5.4%

Ingredients
8.27 lbs. (3.75 kg) Muntons pale ale malt
1 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) brown malt
0.75 lb. (0.34 kg) chocolate malt
6.25 AAU Fuggle hops (60 min.) (1.3 oz./37 g of 4.7% alpha acids)
3.15 AAU Fuggle hops (15 min.) (0.67 oz./19 g of 4.7% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB yeast
2/3 cup corn sugar (if priming)

Step by Step
Mash at 153 °F (67 °C) for 60 minutes at mash thickness of 1.3 qts./lb. (2.7 L/kg). Boil for 60 minutes, adding hops at times indicated. Cool wort, transfer to fermenter and pitch yeast. Ferment at 62 °F (17 °C).

[dmtaylor]

The 04 yeast did a great job with this recipe.

Fuller’s London Porter clone

(5 gallons/ 19 L, all-grain)
OG = 1.054  FG = 1.014
IBU = 30  SRM = 46  ABV = 5.4%

Ingredients
8.27 lbs. (3.75 kg) Muntons pale ale malt
1 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) brown malt
0.75 lb. (0.34 kg) chocolate malt
6.25 AAU Fuggle hops (60 min.) (1.3 oz./37 g of 4.7% alpha acids)
3.15 AAU Fuggle hops (15 min.) (0.67 oz./19 g of 4.7% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB yeast
2/3 cup corn sugar (if priming)

Step by Step
Mash at 153 °F (67 °C) for 60 minutes at mash thickness of 1.3 qts./lb. (2.7 L/kg). Boil for 60 minutes, adding hops at times indicated. Cool wort, transfer to fermenter and pitch yeast. Ferment at 62 °F (17 °C).

Cool.  It medaled?  I believe it.  S-04 is great.  This appears to be the real recipe out of BYO from about 10 years ago.  I was going to enter the recipe into my database... but it's already there. 

[BrewBama]

It’s a very similar recipe to the one on pg 169 of Homebrew Beer by Greg Hughes. It is the next beer I plan to brew.



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[tommymorris]

I’ve also been thinking about brewing a Fuller’s Porter clone. There is an alternate recipe at the link below. They claim it comes from a Fuller’s brewer.

https://www.homebrewtalk.com/threads/fullers-recipes-for-esb-pride-chiswick-imperials-neipa-from-the-horses-mouth.642756/page-3

TXFlyGuy’s looks good too though.

[Bel Air Brewing]

The 04 yeast did a great job with this recipe.

Fuller’s London Porter clone

(5 gallons/ 19 L, all-grain)
OG = 1.054  FG = 1.014
IBU = 30  SRM = 46  ABV = 5.4%

Ingredients
8.27 lbs. (3.75 kg) Muntons pale ale malt
1 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) brown malt
0.75 lb. (0.34 kg) chocolate malt
6.25 AAU Fuggle hops (60 min.) (1.3 oz./37 g of 4.7% alpha acids)
3.15 AAU Fuggle hops (15 min.) (0.67 oz./19 g of 4.7% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB yeast
2/3 cup corn sugar (if priming)

Step by Step
Mash at 153 °F (67 °C) for 60 minutes at mash thickness of 1.3 qts./lb. (2.7 L/kg). Boil for 60 minutes, adding hops at times indicated. Cool wort, transfer to fermenter and pitch yeast. Ferment at 62 °F (17 °C).

Cool.  It medaled?  I believe it.  S-04 is great.  This appears to be the real recipe out of BYO from about 10 years ago.  I was going to enter the recipe into my database... but it's already there. 

Yes, 3rd Place Bronze at this year’s Bluebonnet.

[Megary]

Curious as to what Brown malt you are all using.  I ask because I’ve only ever used that from Crisp, and they suggest using it “up to 5%”.  Tasting it in a mini-mash, I would have to agree with that percentage as the flavor can get toasty and overpowering pretty quick.
https://crispmalt.com/malts/brown-malt/

The Fuller’s Porter recipe above has the Brown malt at 13%, and another 6.5% of some undefined Chocolate to boot.  Not saying that the recipe isn’t good - I’m sure it is - just wondering if the secret there is defining the Brown and Chocolate a bit better.

[Lazy Ant Brewing]

Curious as to what Brown malt you are all using.  I ask because I’ve only ever used that from Crisp, and they suggest using it “up to 5%”.  Tasting it in a mini-mash, I would have to agree with that percentage as the flavor can get toasty and overpowering pretty quick.
https://crispmalt.com/malts/brown-malt/

The Fuller’s Porter recipe above has the Brown malt at 13%, and another 6.5% of some undefined Chocolate to boot.  Not saying that the recipe isn’t good - I’m sure it is - just wondering if the secret there is defining the Brown and Chocolate a bit better.

How much brown malt to use is a matter of each individual's taste.  I recently used ~10% of Crisp brown malt in a porter I made and think it's the best porter I've ever brewed. In Mastering Homebrew, Randy Mosher writes that brown malt can be used at 20% or higher in porters.

Unfortunately, it will be hard for me to exactly duplicate the malt bill for this recipe, because my scale absolutely died (even new batteries didn't help) and I had to estimate the amounts of some of the ingredients.