Home ULIA Porter (1904)

Home ULIA Porter (1904)

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.012
IBU = 33  SRM = 40  ABV = 5.4%

This was a one-off brew that may look to have been a little harsh due to the quite high proportion of black malt and the low level of pale malt, but it proved to be a very nice brown porter when I reproduced it. My research has not turned up the meaning of “ULIA.”

Ingredients
7 lbs. (3.2 kg) 2-row pale malt
1 lb. (0.45 kg) caramel malt (80 °L)
1 lb. (0.45 kg) black malt
2.5 lbs. (1.1 kg) flaked corn
9 AAU Cluster hops (first wort hop) (1.25 oz./35g at 7.2% alpha acids)
2.5 g table salt (NaCl) (0 min.)
SafAle S-04 (or favorite ale strain) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Mash the malts and flaked corn at 149 °F (65 °C) using 15 qts. (14 L) water for 60 minutes. Add boiling water to raise mash temperature to 153 °F (67 °C) and hold for 10 minutes. Run off and sparge to collect about 6.25 gallons (24 L) of wort. Add the hops and boil for 60 minutes, then add the salt. 

Cool to 60–65 °F (15–18 °C) and pitch the yeast. Ferment 7–10 days at this temperature, rack the beer, prime and bottle condition or keg and force carbonate to 2.2 v/v. Serve at about 40 °F (4 °C).

Partial mash version: Reduce the pale malt to 2 lbs. (0.9 kg) and flaked corn to 2 lbs. (0.9 kg). Add 3.3 lbs. (1.5 kg) Briess Golden Light liquid malt extract and 0.5 lb. (0.23 kg) Golden Light dried malt extract. Mash the pale malt and flaked corn at 149–150 °F (65–66 °C) in a grain bag in 2.5 gallons (9.5 L) of water for 45 minutes. Remove the bag and allow it to drain into the pot, then rinse the grain with 2 gallons (8 L) hot water. Stir in the malt extracts and then add water to make up to 6 gallons (23 L) wort. Add the hops and boil for 40 minutes. Follow the remainder of the all-grain recipe.