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Recipe: RedWillow Double Heritage Porter
Toby McKenzie, owner and brewer at RedWillow Brewery in Macclesfield, Cheshire, England, shares this beefed-up version of their Heritage Porter, inspired by 19th-century recipes. Its layered malt bill gets added complexity from malt made from Chevallier, a landrace barley variety.
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.088
FG: 1.028
IBUs: 75
ABV: 8.8%
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.088
FG: 1.028
IBUs: 75
ABV: 8.8%
[PAYWALL]
MALT/GRAIN BILL
10.3 lb (4.7 kg) British pale two-row
2.5 lb (1.1 kg) Crisp Chevallier Heritage Malt
1.9 lb (862 g) brown malt
14 oz (397 g) amber malt
14 oz (397 g) black malt
14 oz (397 g) chocolate malt
HOPS & ADDITIONS SCHEDULE
2.7 oz (77 g) Target at 60 minutes [75 IBUs]
1 tablet Protafloc or Whirlfloc at 15 minutes
1 tsp (5ml) yeast nutrient at 15 minutes
2.8 oz (80 g) Amarillo at dry hop
YEAST
LalBrew Nottingham, White Labs WLP013 London Ale, or similar
DIRECTIONS
Mill the grains and mash at 151°F (66°C) for 60 minutes. (We mash in at about 2.7 liters/kg, or 1.3 quarts/lb.) Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops, finings, and yeast nutrient according to the schedule. After the boil, chill to about 64°F (18°C), aerate the wort thoroughly, and pitch a good, healthy yeast starter. Allow temperature to free rise and ferment at 72°F (22°C). Once fermentation is complete and gravity has stabilized, cool to 59°F (15°C) and add the dry hops. After 3 days, drop/remove the hops or rack to secondary, crash, package, and carbonate to about 2.2 volumes of CO2.
BREWER’S NOTES
This beer is all about the layering of the malts, so it’s not that easy to substitute. But if you can’t get hold of Chevalier, replace that portion with Maris Otter.
