Tuesday, June 29, 2010

Tower of London Porter, Recipe

As promised (well, a little later than promised), here's the recipe for the Tower of London Porter which won Best of Show at the Between the Bluffs Beer, Cheese, and Wine Festival 2010.

I have mentioned before on this blog that Fuller's London Porter is one of my all-time favorite beers. Just fabulous. So I have wanted for a while to try a homebrewed version of it. I found one on the 'Net, ostensibly adapted from the recipe provided by the Real Ale Almanac, by Roger Protz.

I actually brewed 11 gallons of this, but the recipe below is proportioned for the more common 5.5 gallon batch (accounting for some loss in the kettle and the fermenter, with 5 full gallons in the keg):

8 lbs. British 2-row pale malt (I used Crisp Maris Otter)
1 1/2 lbs. Brown malt (this is the essential ingredient for this beer)
1 1/4 lbs. 40L crystal malt
4 oz. Chocolate malt

1 1/2 oz. Fuggles hops, 4.5% aa at 60 minutes
1/2 oz. Fuggles hops, 4.5% aa at 15 minutes

Starting gravity is 1.056. Bittering is 30 IBUs.
Mash at 154 deg F for one hour.

I split this batch into two fermenters. I pitched Safale S04 dry yeast into one half. Into the other half I pitched some WYeast 1968 London ESB slurry I had saved from a previous batch. The S04 half took off right away. I don't know what happened, but after three days the London ESB half showed no activity, so I pitched a packet of Munton and Fison dry yeast. Then it took off within a few hours. I thought this part of the batch was going to suffer from the lengthy lag time before fermentation started, but it turned out that this was the award-winning beer. I really think that the WYeast 1968 did contribute to the final flavor and I think it's the right yeast for this recipe.

The final beer was lucious--rich caramel, slightly roasted, and with a subtle smokey flavor which really surprised me since there is no smoked malt in the recipe.

I will definitely be brewing this again.


N. Trandem said...

Awesome, thanks! I took a stab at converting it to extract. Please let me know if I'm way off base.

ThePalmHQ said...

The recipe itself looks fine, but you have the OG listed as 1.046 and it should be 1.056. Otherwise, I think you're good to go. Try to use a British malt extract, if you can. And if you make this, please let us know how it turns out!

Crowhill said...

How was the safale version? I love safale yeasts and try to avoid using liquid yeasts unless I have to.

ThePalmHQ said...

It was good, just not as good as the one with the London ESB yeast. I like dry yeasts a lot myself and always have some on hand, but I have to admit that my best beers have come from liquid cultures, so I continue to use those products as well.

craftbeerquest.blogspot.com said...

Looks like a decent recipe. I've been looking to brew something like this. Thanks.

adex said...

Nice Info