The name porter comes from porters at London’s Victoria Station, who were known to consume large quantities of this beer. Technically, it did not exist as a single style. The porters ordered several different beers, which were mixed together in the same drinking glass. This concoction became known as “entire”. One enterprising brewer marketed a beer that closely resembled this mix of brews, and the name “porter” was used to identify it.
Today, there are two basic styles of porter: brown and robust. The robust version is a cousin of stout, very dark, but not opaque. It often takes on a reddish appearance in the presence of light. Dark grain aromas dominate the nose. Robust porter is medium-to full-bodied with an alcohol content that ranges between 5 and 7 percent. The most noticeable characteristic is the dark grain flavours derived from the chocolate malt and/or black malts in the grist. Hop bitterness, combined with mild grain astringency, balance the sweetness of the crystal malt.
Brown porter is a meeker version of its big brother, body and colour are lighter, though still maintaining a minimized dark grain flavour and hue. Both the malty sweetness and hop bitterness are downplayed, lowering the resulting alcohol to between 4 and 6 percent, which makes this more of a session beer, a light-bodied, low alcohol beer.
Start S.G Approximately 1045
Final S.G 1006/7
Take the crushed crystal malt place in a stocking & simmer on the stove for 30 minutes in 3-4 liters of water and then remove. Place your hops in a stocking & add to the crystal malt water simmer 10 minutes. Leaving the stocking in the water add the superfine malt, spray dried malt, liquorice extract, lactose, beer yeast nutrient, brewing salts, salt, pinch of salt & simmer 15 minutes. Remove the hop stocking and squeeze thoroughly. Put the treacle sugar in the brewing bucket, pour the wort into the brewing bucket & mix thoroughly with the wort. Fill up to 22 liters with cold tap water. Wait until temperature drops to 22 degrees Celsius and take S.G reading. Add yeast and leave to ferment. When final S.G reading is reached boil finings with 150ml water and pour gently over the brew. Leave 48 hours and bottle.