a Gentleman's Porter An All Grain recipe By Russell Style: English Porter Batch Size: gal Efficiency: 75%

Recipe Statistics OG: 1.053 FG: 1.017 SRM: 25 IBU: 33 ABV: 4.73% Profile: Slightly Hoppy

Amount	Ingredient	PPG	Color	Use
7 lbs	Maris Otter Pale - UK	36	3 °L	Mash
15.04 oz	Brown Malt	32	65 °L	Mash
13.12 oz	Caramel/Crystal 60	33	60 °L	Mash
12 oz	Munich Malt	37	9 °L	Mash
7.52 oz	Chocolate Malt	34	350 °L	Mash

Amount	Hop	Time	Type	Use	Alpha
1.52 oz	Fuggle (UK)	60 mins	Pellet	Boil	5%
0.65 oz	Fuggle (US)	10 mins	Pellet	Boil	4.8%

Name	Lab	Strain	Attenuation
London ESB Ale	Wyeast	1968	69%

Recipe Notes:

London Porter
by Gordon Strong, Beavercreek, Ohio
(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.016
IBU = 24 SRM = 33 ABV = 5.2%
Ingredients
7.4 lbs. (3.4 kg) Maris Otter pale ale malt
13 oz. (0.37 kg) German Munich malt
1.25 lbs. (0.57 kg) UK brown malt
1.4 lbs. (0.65 kg) UK crystal (65 L) /crystal med
10 oz. (0.28 kg) UK chocolate malt
5.6 AAU Fuggles hops (60 mins.) (1.4 oz./40 g of 4% alpha acids)
2.4 AAU Fuggles hops (10 mins.) (0.6 oz./17 g of 4% alpha acids)
Wyeast 1968 (London ESB Ale) (1 qt./1 L yeast starter)
3 4 cup corn sugar (for priming)

Water treatment: RO water treated with 1/4 tsp 10% Phosphoric acid per 5 gallon of water,
1 tsp CaClin mash
Step by Step

Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with
oxygen) before pitching the yeast.

On brew day, mash in the malt at 153 F (67 C) in 17 qts. (16 L) of water. Hold at this temperature for 60 minutes. Raise mash temperature to 170 F (77 C), hold for 5 minutes then recirculate. Run off wort and sparge with water hot enough to keep the grain bed around 170 F (77 C). Collect 6.5 gallons (25 L) of wort. (Check that final runnings do not drop below SG 1.010.) Boil the wort for 60 minutes, adding hops at times indicated in the ingredients list. Ferment at 66 F (19 C).

London Porter

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