Whitbread’s London Porter (1850)
One of Durden Park’s all time favourites
For 1 gallon (4.5lt):
2.25 lbs (1020g) Pale Malt
7 oz (200g) Brown Malt
2.5 oz (70g) Black Malt
1.0 oz (28g) Fuggle or Goldings Hops
Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes.
Sparge with hot water at 180 – 185º F (82 – 85º C) to O.G. or required volume.
Boil with hops for 90 minutes.
Cool and ferment with a good quality ale yeast.
Mature 4 months.
*(using modern malts the mash time can be reduced to 60 minutes.)
In 1742, Samuel Whitbread went into partnership with Thomas Shewell, investing £2,600 in two of Shewell’s small breweries, the Goat Brewhouse (where Porter was produced) and a brewhouse in Brick Lane (used to produce pale and amber beers). Demand for the strong, black porter meant the business had to move to larger premises in Chiswell Street in 1750. By 1760, it had become the second largest brewery in London (producing almost 64,000 barrels annually). Five years later (1765), Whitbread bought out Shewell for £30,000. By the end of the century, Whitbread’s business was London’s biggest producer of beer, producing 202,000 barrels in 1796.
The brewery was also one of the first to employ a steam engine (purchasing a sun and planet gear engine, the Whitbread Engine, from James Watt’s company in 1785).