London Porter

Joeyriles · Nov 1, 2015

Hi guys, a tweak of the GW recipe for Fuller's London Porter. One of my favourite porters and one I feel is suited to these dropping temperatures.

Grain bill:
Maris Otter 4600g
Brown malt 725g
Crystal: 600
Chocolate malt 120g

Hops:
Fuggles (though I'm using Willamette because I am fresh out of fugs.)

Start of boil 70g

Last 10 mins 23 grams

So far so good. Loving the smell of this as it's not quite so roasted as a stout but has a tantalising burnt aroma.

MyQul · Nov 1, 2015

Hav you made this before? This is the only clone I've ever made that tastes exactly like the original

Joeyriles · Nov 1, 2015

I have not. If it tastes even close to the original I'll be a happy chappy!

MyQul · Nov 1, 2015

Think your in for a treat with this one then

Joeyriles · Nov 1, 2015

View attachment uploadfromtaptalk1446385042055.jpg

It smells absolutely gorgeous already.

Joeyriles · Nov 1, 2015

View attachment uploadfromtaptalk1446385924102.jpg

Willamette going in

GtOakley_Brewer · Nov 1, 2015

Planning on doing this later in the week. Which yeast are you using?

Joeyriles · Nov 1, 2015

I'm using a yeast from the Hog's Back brewery. I'm a little nervous as to how it'll turn out but I like to experiment!

MyQul · Nov 1, 2015

When I did it I used plain old notty.

GtOakley_Brewer · Nov 1, 2015

I've ordered a white labs London ale yeast, not sure how it will work out as never used it before

clibit · Nov 1, 2015

Yeah it's a great recipe this one. Apparently the Hogs Back yeast came from the Hook Norton brewery, Joey.

Joeyriles · Nov 1, 2015

Fantastic. Always liked a pint of Old Hooky

Joeyriles · Nov 1, 2015

Cooled and pitched the yeast. Now for the waiting game.

MyQul · Nov 1, 2015

GtOakley_Brewer said:
I've ordered a white labs London ale yeast, not sure how it will work out as never used it before

It's HIGHLY recommended you make a starter even though the WL site say you can just chuck it straight in your wort. That's aimed at US customers who can probably get it straight fresh from the lab to there door in a day or two

GtOakley_Brewer · Nov 1, 2015

MyQul said:
It's HIGHLY recommended you make a starter even though the WL site say you can just chuck it straight in your wort. That's aimed at US customers who can probably get it straight fresh from the lab to there door in a day or two

Thanks MyQul I will do that.

BeerCat · Nov 1, 2015

Looks good. I might have a crack at this tomorrow as i love porter and have plenty of fuggles left.

clibit · Nov 1, 2015

BeerCat said:
Looks good. What yeast are you going with? Would Nottingham or GV12 work? I might have a crack at this tomorrow as i love porter and have plenty of fuggles left.

I've done it with Gervin and it was great.

Joeyriles · Nov 1, 2015

Hey Beer Cat. Using a yeast from a local brewery but I would have used US-05 or S-04 if not. GV 12 should be fine (though MyQul and Clibit are the yeast Yodas around here. Bow to them I must.

stevej · Nov 1, 2015

MyQul said:
It's HIGHLY recommended you make a starter even though the WL site say you can just chuck it straight in your wort. That's aimed at US customers who can probably get it straight fresh from the lab to there door in a day or two

Hi MyQul ive used several WL yeasts and chucked them straight in never had one that failed but they do take quite sometime to take off, used another today WLP800 i think a German Pilsner yeast decided to make a starter lastnight and bang in no time at all bubbling away

MyQul · Nov 1, 2015

stevej said:
Hi MyQul ive used several WL yeasts and chucked them straight in never had one that failed but they do take quite sometime to take off, used another today WLP800 i think a German Pilsner yeast decided to make a starter lastnight and bang in no time at all bubbling away

I'm not saying the wont work but your possibly taking a big risk by not making a starter. You have no idea how the yeast has been treated between the lab in the US and when it gets to your door. To cut and paste from another thread,

"Have you ever bought anything from the US and tracked it using UPS. You'll see your goods will be picked up then sit in big depot to be sorted then it might go to one or two more depot's then transported to an east coast airport where it will wait again for a little while to then be flown over here to another depot before getting to your house. All of this waiting around in depots wont be refridgerated of course and the ice packs that the yeast are packed in will have melted ages ago"

London Porter

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