Porter

Ingredients

• the grist, in all twelve stone
• a stone and a half of amber malt
• a pound and a half of patent malt
• all the rest is to be pale malt
• three pounds of best Kent hops
• a quarter or half pound less will answer sufficiently well

Method

1. 1

   For every hogshead of keeping drink, use the ingredients when the thermometer stands at 55°.

2. 2

   The quantity of water for the different mashings should be such that the gravity of the worts will be 55 pounds per barrel when all the worts are mixed.

3. 3

   If brewed for keeping, increase the quantity of malt and hops in proportion to the time.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1301. The excerpt below is the record exactly as published.

porter is more heady in proportion to its POR (616) POR strength and soporific in its tendency, from the strong infusion of hojjs in its composition." According to Mr. Donovan, the following formula will afford excellent porter: — For every hogshead of keeping drink, or a hogshead and a third of diink for speedy consumption : the ingredients, when the thermometer stands at 55°, may be used in these relative quanti- ties : — the grist, in all twelve stone, should consist of a stone and a half of amber malt, i\ pound and a lialf of patent malt (that is, malt resolved into mere colouring matter by charring), and all the rest is to be pale malt. The quantity of water for the different "mashings, if the porter is for immediate use, and a hogshead and a third is to be produced, should be such that the gravity of the worts on Dicas's saccharometer will De 55 pounds per barrel when all the v/ort3 are mixed. In sunmier, three pounds oi t-est Kent hops wiU be required ; but in winter a quarter or half pound less will answer sufficiently well

Cook this with the app: pantry check, scaling, and the assistant.