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Home » Recipes » 2000 October - Shop Brew - Historical Porter
2000 October - Shop Brew - Historical Porter
Style:    Historical Beer
Brewed by:    Drew Beechum, Cullen Davis, Jim Kopitske
Brew Date:    10/29/2000
Brewed at:    The Shop
Batch Size:    13 Gallons (US)
Boil Time:    60 minutes
Est. OG:    1.064
Actual OG:    1.063
Est. IBU:    51.3
Est. Color    35 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Pale Crisp 10.50 lbs 32.3
Amber Malt Belgian 10.5 lbs 32.3%
Brown Malt Scottish 10.5 lbs 32.3%
Smoked Bamberg German (Weyerman) 1.0 lb 3.1%
Black Patent 0.50 lb
Name Form Alpha Oz Time
East Kent Goldings Whole 6.5% 4.0 60
East Kent Goldings Whole 6.5% 2.0 25
Man. Code Name Type
Wyeast 1099 Whitbred Ale Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac. 154 90 Infusion 8.8G
Sparge 170 55
Calcium Carbonate
Intended to be a reconstruction of an 1800 London Porter, this beer was brewed with the intention of purposely infecting part of the batch with a Brett Strain. (The current plan is to take 1 Gallon from part of the batch. Infect it and then blend it into the rest of a 5 gallon set. Once the proper taste is acheived we'll try and slow/stop the Brett by freezing the beer.)

MASH NOTE - Black Patent was used only during the sparge for color boost.

PROBLEMS - Okay, so you can tell from the recipe above that the Malt Bill does not contain any high powered enzyme laden malts. This bit us in the butt and required us to use a whole 4 oz jar of Amalyze Extract to convert the mash (which ended up running 2.8 hours). Next time I'm thinking of substituting the Marris with Domestic 6-row for the extra oomph. And possibly moving away from the pre-roasted brown malts and roasting our own.


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Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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