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Before going to the recipe we will dedicate a few lines to the history and creation of this style of beer. Its beginnings date from the late eighteenth century in London. At that time people used to drink pints which consisted of mixing in equal parts, a measure of vintage beer, one of brown beer and one of young beer. These data can be found in the book “A history of English Ale and Beer” by Monckton, who dates this fact as something usual in London pubs of the second decade of the eighteenth century.

It is said that it was a London brewer named Ralph Harwood who on 1740 elaborated in his pub-brewery called “The Bellin Shoreditch” the first “Porter” mixing three different varieties, one Ale, one “normal” beer and another variety much more strong called “twopenny” (two pennies that was what it cost at the time the quart of it). For this reason it is believed that the beer was baptized as “Entire Butt”. The reasons for committing such an atrocity are unknown, probably have to do with the shortage and high prices of raw materials at that time, but the truth is that the result was an authentic beer revolution creating a drink with a lot of body and very nutritious, which quickly became one of the preferred among the working class. A large number of workers in the markets of the East End of London, and the workers in the port began to quench their thirst, and perhaps their appetite, with this beer, achieving in a few years a huge popularity. Since the port workers are also called “porters”,  who were who most demanded it, it is believed that the name changed to “Entire Porter”, which would later become “Porter”. Soon a stronger Porter variety appeared, which was called “Stout Porter’, over time the light variety remained with its original name “Porter” and the strong and darker was simply called “Stout”.

So here’s a bit of history, now we’re going with the characteristics of a Porter.

Aroma: the toasted malt aroma must be evident, and it may have a chocolate-like quality. It can also have a non-toasted malt character, caramel, bread, walnut and sweet. English hops aroma moderate to none. Fruity esters of moderate to none. Diacetyl low to nothing.

Appearance: light brown to dark brown, often with ruby ​​highlights. Good transparency, although it can be opaque. Moderate soft toasted foam, with good to weak retention.

Flavor: a malt that includes a moderate toasted character (often chocolate), with the addition of character often caramel, walnut or toffee. It can have secondary flavors such as coffee, liquor or sponge cake. It should not have a significant character to black malt (acre, burned, rough) although small amounts contribute to a complexity of bitter chocolate. English hop flavor from moderate to none.

Medium to low bitterness, which will vary the balance discreetly towards malt or bitterness. Usually well attenuated, although there are sweet versions. Moderately low diacetyl to none. Fruity esters of moderate to low.

Sensation in the mouth: medium body light to medium. Moderately low to moderately high carbonation.

Overall impression: an English dark ale with restricted toasted characteristics.

  • Original Gravity: 1053/1055
  • APV Estimated:  5’6%
  • Color: 78 EBC
  • Final volume of the recipe 22 L
  • Final gravity 1010/1012
  • Bitterness 29 IBU
  • Water Total 34,8 Liters
  • Total Water 34.8 Liters

 

PORTER WITH CHOCOLATE AND CANELA

Ingredients

  • 5 Kg Malt Pale Ale 7 EBC
  • 700g Malt Cristal 120 EBC
  • 150g Malt Chocolate 900 EBC
  • 150g Black Malt 1400 EBC
  • 300g Wheat Malt 5 EBC
  • 300g Oat Flakes
  • 36g HK Goldings 60 minutes of boiling 24 IBUS
  • 10g Hops EK Goldings 30 minutes of boiling 5 IBUS
  • 20g Styrian Goldings fire off 0 IBUS
  • 1 teaspoon Irish Moss dessert missing 15 minutes of boiling
  • 11.5g (1 pack) Yeast Fermentis S-04

For the Mix

  • Mix 2.5 liters per kg of malt at 153F (16.5 liters of water) for 60 minutes.
  • Add water to bring the ratio to 3 liters per kg of malt (3’3 liters of water) at 162F for 30 minutes.
  • If you prefer to do simple maceration at 153F for 90 minutes.
  • We recirculate the mix until it comes out clean and wash with about 15 liters of water at 169-172F.

For Boiling

  • We have about 26 liters of must that we will boil for 60 minutes adding the hops:
  • 36g HK Goldings at the beginning of the boil 60 minutes
  • 10g EK Goldings hops remaining 30 minutes to finish the boil
  • 1 teaspoon Irish Moss dessert missing 15 minutes of boiling
  • 20g Styrian Goldings fire off

For Fermentation

Add the envelope of yeast Fermentis S-04 hydrated and keep for 8 days at 68F or until fermentation ends.

Optional transfer to secondary and leave it for 7 days at 54F.

For Bottling

  • Carbonate to 2.5 volumes of CO2 Or add 7g/l of cane sugar
  • Keep for 7 days at about 20ºC and then condition for 4 weeks at about 50F

The proportion I use of chocolate is 250 grams per 20 liters of mixture and of two branches of cinnamon(typical supermarket spice jar) for the same amount of mixture. The chocolate to use must be chocolate as pure as possible, without added sugars and fat free.



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