1850 Again.

As some of you already know I made the Durden Park 1850 Whitbread Porter some time ago and recieved some very positive reviews, after a post on another forum about the same beer I feel inspired to brew it again, albeit slightly more accurately!

Having done one beer with Chevallier already, I was so impressed I went and obtained another 5 kilos, not for this beer originally but why not.

The recipe is essentially the same albeit I'm substituting the EKG for Bramling Cross and using Wibblers yeast again...Although this is a far descendant of the Whitbread B strain:



A very simple and straight forward recipe, the FG should be higher to give 5.5% but what the hell, if it stops when it's supposed to, then super, if not, 6 is a nice round number.

Fermentation will be cooler than usual at 18°C as per Whitbreads schedule and a 3 hour mash at 66°C+/- any heat loss.

I will decide later wether I am casking in Stainless/Wood/Bottles and if I will bring it to the festival, the scheduled day is this Saturday and if I have enough spare I will send a couple out for a comparison review.

Cheers!

Be good to try a drink of this pal......

Be good to try a drink of this pal......

With or without orange flavouring?

Looks awesome - where you getting Chevallier from?

How different to other UK-grown base malts do you think it is?

Supplied by The Malt Miller as usual, it is a different kettle of fish entirely, being an older variety it requires the extended mash to get all those busy little enzymes going, it seems to contain additional unfermentable sugars over Maris or other regular pale beers.

I mashed at 62°C last time and it did help with the attenuation issues but did result in a bigger dryness, the malt flavour and aroma is much more intense than standard varieties we have now, a real dark fruit/berry tone to it. Simply fantastic.

[Dennis King]

Going to buy some of this malt with my next order, sounds interesting.

Save some of this for Thursday set up day m8 sounds like it will be a nice brew....

Save some of this for Thursday set up day m8 sounds like it will be a nice brew....

Already told you buddy, someone elses turn this year.

Guess its coffeee then this year

Supplied by The Malt Miller as usual, it is a different kettle of fish entirely, being an older variety it requires the extended mash to get all those busy little enzymes going, it seems to contain additional unfermentable sugars over Maris or other regular pale beers.

I mashed at 62°C last time and it did help with the attenuation issues but did result in a bigger dryness, the malt flavour and aroma is much more intense than standard varieties we have now, a real dark fruit/berry tone to it. Simply fantastic.

Sounds lovely - may well try some when I do a 70 Shilling again. Bet it would work well for a porter or stout too.

It works very well in a Porter, my last beer was the Chevallier version of my standard 5% house beer.

Puts it in a different ball park, only downside is mashing it at 62°C has left it with a somewhat dry finish.

It works very well in a Porter, my last beer was the Chevallier version of my standard 5% house beer.

Puts it in a different ball park, only downside is mashing it at 62°C has left it with a somewhat dry finish.

Rather than mashing lower, have you tried a more attenuative yeast and/or adding sugar to dry it out a little? Many ways to skin a cat, so to speak.

The yeast wasn't the issue, it was on the advice of encouraging additional simple sugars to aid fermentation, my next one I will be aiming for anywhere between 64/66°C.

The yeast wasn't the issue, it was on the advice of encouraging additional simple sugars to aid fermentation, my next one I will be aiming for anywhere between 64/66°C.

Or maybe try mixing the Chevalier with other base malts.

The yeast wasn't the issue, it was on the advice of encouraging additional simple sugars to aid fermentation, my next one I will be aiming for anywhere between 64/66°C.

Or maybe try mixing the Chevalier with other base malts.

I wondered if that was something to do, but wouldn't that kinda defeat the point of doing a historical recipe?

Nope, many historical recipes used 2 or 3 types of malt for the base such as Pipkin and Halycon.

As some of you already know I made the Durden Park 1850 Whitbread Porter some time ago and recieved some very positive reviews, ...

Inspiring! I'd not even heard of this "Chevalier Malt" (thought it is quite a "new" rediscovery I believe). That lead to getting a copy of Dr John Harrison (and members of The Durden Park Beer Circle) booklet "Old British Beers and How To Make Them". And why buy one book on historical brewing when I could get ten (cheap; I guess I've got the rise of "craft beer" to thank for that).

My brewing methods need a revamp after spending a bit too much time with the (not unwelcome) "101 ways to kill a cat" techniques of DIY Dog and the "craft brewing" <sic> movement. I've not come close to the "101 ways..." yet, but I am beginning to figure out the results always end up with ... well a dead cat.

Thanks for the redirection Kyle.

No problem.

Just tapped and sampled Chevallier Porter No. 1:



Flipping marvellous, a real richness and dried dark fruit flavour...I wish I didn't have to share it with my brother now

Is that Durden park book an essential read for a Brewer??

It is if you want real old recipes and some truly unique beers.

Only one left from this source: https://www.amazon.co.uk/gp/product/095 ... UTF8&psc=1. But there will be other ways to get yer mitts on one.

You can buy them from their site, is it the right one with recipes?

Hey Kyle
Ive gone on your reccomendation mate and just purchased this book for £10 off Amazon.
Regards
Patch

You can buy them from their site, is it the right one with recipes?

"Publisher: Durden Park Beer Circle; 3rd Revised edition (18 May 2003)". So yes, it's the right one. It's the uncommon 2nd edition you need to avoid apparently.

I've got Homebrew Classics Stout & Porter by Clive La Pensée and Roger Protz. It's got Durden Park recipes running all the way through it with comments about how to alter/improve things and technical info on how they would have originally brewed the beer (boil times and hopping rates etc).