There has been a lot of talk on the internet about the Barclay Perkins East India Porter and this is a recipe is based on the recipe which can easy be found on the internet or in Ron Pattinson’s new book The Homebrewers Guide to Vintage Beer, its well worth a read.
So here is what i brewed, 80% mash efficiency, 60min mash at 68degC, 90min boil, Protofloc and Servomycese added at 15min, and a rather large flame out addition of Fuggles just because i had them and i could 🙂
|Est Original Gravity: 1.058 SG|
|Est Final Gravity: 1.014 SG|
|Estimated Alcohol by Vol: 5.8 %|
|Bitterness: 86.1 IBUs|
|Est Color: 62.2 EBC|
The recipes on the internet all state EKG for the hops but Fuggles seemed to do the trick as well.
And then maybe the surprise, it was fermented with WLP001. Wort cooled and yeast pitched at 17degC and held for 48 hours, and fermented at 19decC for 3 days before the temp was raised to 21degC for 2 days, below is a pic at day 3, fermenting away nicely.
So the beer was brewed on the 30th May, it was transferred to kegs on the 7th June, and a bit was left in the fermenter, so I bottled 4 bottles as well, with a sugar tab so they conditioned in the bottle, these bottles were then entered into the London and Southeast competition which was judged on the 14th some 15 days after brew day.
The beer took 2nd place in the mild brown and porter category with a score of 55/60 and also picked up the people choice award, which is impressive as i was not there to vote for it myself!
As of writing there is still 40L of this East India Porter sat in the garage at ambient temperature, hopefully just maturing a little, of which some will be bottle and entered into the national comp in September 2014.