I often get asked the question, “What’s your favorite beer?” Anybody who knows beer knows how difficult it is to single out one beer as the favorite. Instead, I usually name my two favorite styles: Porters and Stouts. I just love really dark beers with a rich malt forward taste. This cloning attempt is of one of the best Porters, Fuller’s London Porter.


From the Jan-Feb ’09 issue of
Brew Your Own magazine

5 gallons, all grain
OG = 1.054
FG = 1.015
IBU = 30
SRM = 46
ABV = 5%

Ingredients:
7.5lbs Halcyon pale malt (I substituted Maris Otter)
1.5 lbs Brown Malt
1 lb English crystal malt 75L
1.3 oz Fuggle hops (60 min)
.67 oz Fuggle hops (15 mins)
Wyeast 1968 or White Labs 002 yeast

Procedure:
Mash at 153 degrees for 60 minutes at a mash thickness of 1.3 qt./lb. Boil for 60 minutes. Ferment at 62 degrees.

I’ve had good results with most beers by making a large yeast starter before hand. In lieu of not having a large enough erlenmeyer flask for a half-gallon starter, I’ve improvised by using a Whole Foods carboy.

Milling

Sweet Wort

Hop Plugs

This session turned out great and I can’t wait for a side-by-side tasting in a few weeks. This coming weekend’s brew session will include a Dunkelweizen. I’ve already pitched the yeast starter, and came home yesterday to a discover that the krausen had built up so much inside the carboy that it managed to blow out the foam stopper and made a yeasty mess all over the place. (Luckily, the carboy didn’t break.) I added some Fermcap foam control so I don’t come home to that mess again. Those pictures will be in next week’s Dunkelweizen post.