Devastator Porter (circa 1750)

All Grain Recipe

Submitted By: DozerNC (Shared)
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Brewer: Dozer
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 9.00 galStyle Guide: BJCP 2004
Color: 41.5 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 64.1 IBUsBoil Time: 90 min
Est OG: 1.092 (21.9° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.024 SG (6.1° P)Fermentation: Ale, Single Stage
ABV: 9.0%Taste Rating: 35.0

Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90 min) Misc 1
14 lbs 11.78 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 1.70 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
2 lbs 1.70 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
1 lbs 0.83 oz Black (Patent) Malt (500.0 SRM) Grain 5
5.00 oz Fuggles [4.2%] - Boil 90 min Hops 6
1.00 tsp Irish Moss (Boil 15 min) Misc 7
2.0 pkgs Nottingham (Danstar #-) Yeast 8
400.00 ml Bourbon (Secondary 7 days) Misc 9
2.00 oz Charred Oak Chips (Secondary 7 days) Misc 10

Taste Notes

Thick and Black as the death of night, has a nice pleasant flavor up front then hits you with a bang that is typical of most plain porters then it has a modern porter aftertaste. this is a great porter base recipe as the initial flavor before secondary fermentation. after bottleing the porter took a note of stout to me but may be different to another palete.


Original Porter (circa 1750) O.G. 90 For 1 gallon (4.5lt): 3.5 lbs (1600g) Pale Malt 8 oz (226g) Brown Malt 8 oz (226g) Crystal Malt 4 oz (112g) Black Malt 1.5 oz (42g) Fuggles hops Using a very stiff mash, mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes. Sparge slowly with hot water at 180 - 185º F (82 - 85º C) to O.G. or required volume. The first runnings from the sparge are best used for this beer (i.e. the highest gravity) in order to attain OG90. The further running’s can be used to make a lower gravity beer. Boil with hops for 90 minutes. Cool and ferment with a good quality ale yeast. Mature for at least 6 months. 1750 porters would have contained mostly brown malt. These cannot be made satisfactorily from present-day brown malts. This recipe is constructed to meet contemporary descriptions of 1750 porter, i.e. black, strong, bitter and nutritious. It is one of the circle's favourite old beers. It might not be authentic, but it is good!

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