This recipe is based on some of the Barclay Perkins (1855) and Whitbread (1856) porters that were sent out to India nearly two hundred years ago. Of course, elements of the ingredients, equipment, and processes are different, and tastes have also changed over time, so in keeping with The Kernel’s philosophy, they have made a beer that contemporary beer drinkers want to drink, rather than a blindly faithful copy of a 19th century recipe.
This is a more modern take on an American robust porter, although it probably falls in between the BJCP Brown Porter and Robust Porter categories. Note the general similarity with the second recipe in this collection. It also is a nice base beer for a smoked porter; add a half pound of German rauchmalz and lower the bitterness to about 25 IBUs. For a more ‘robust’ American version, double the black malt, add 2 more pounds (0.9 kg) of base malt, and increase the late hops.