Piatz’s Historic Porter
Piatz’s Historic Porter
(5 gallons/19 L, all-grain)
OG = 1.082 FG = 1.012
IBU = 76 SRM = 65 ABV = 9.0%
Ingredients
8.75 lbs. (4.0 kg) 2-row pale malt
1.21 lbs. (0.54 kg) aromatic malt
1.58 lbs. (0.71 kg) crystal malt (40 °L)
0.48 lbs. (0.21 kg) chocolate malt
0.12 lbs. (0.05 kg) roasted barley
0.48 lbs. (0.21 kg) black patent malt
13.5 AAU Northern Brewer hops (90 min.) (1.53 oz./43 g of 8.8% alpha acids)
13.5 AAU Northern Brewer hops (20 min.) (1.53 oz./43 g of 8.8% alpha acids)
Wyeast 1026 (British Cask Ale) or White Labs WLP022 (Essex Ale) yeast
White Labs WLP645 Brettanomyces claussenii
Step by Step
Mash at 153 °F (67 °C) with 1.33 quarts of water per pound of grain (2.8 L/kg). Boil for 90 minutes. Ferment at 70 °F (21 °C). The original batch was fermented with Brewtek CL-160 yeast and a Brewtek Brettanomyces strain was added after five days. You can use the English ale and Brettanomyces strains suggested above or ones of your choice.
The beer was about 14 months old when it took 1st place at the 1999 AHA National Homebrew Competition. (Note: the extract efficiency in the original recipe is 90%; adjust the grain bill to match your system. For more on historic porter, see Steve’s article, “Brewing with Brettanomyces,” in the October 2005 issue of BYO.)
Written by Steve Piatz
Steve Piatz of Eagan, Minnesota won 1st place in the 1999 AHA National Homebrew Competition in the Historic/Experimental category. This beer was an attempt to create the historic, wood-aged, stale porter from the glory days of the style in London.
— Steve Piatz
