I must say that it’s quite an interesting recipe. First off, there’s no black malt as you might expect. Instead, the roasted element consists of chocolate malt. Which wasn’t that common at the time. There’s also rather a lot of wheat malt. Which I assume is there for head retention purposes. The small amount of oats is presumably there so that some could be sold as Oatmeal Stout.
There are two types of sugar, cane sugar and a type of caramel. Rather a lot of caramel, hence the dark colour.
Just a single type of English hops, from the 1911 harvest, was employed. The hopping rate was fairly modest at 6.25 lbs per quarter (336 lbs) of malt.
| 1912 Crowley Porter | ||
| pale malt | 7.50 lb | 70.89% |
| chocolate malt | 0.75 lb | 7.09% |
| wheat malt | 0.75 lb | 7.09% |
| flaked oats | 0.25 lb | 2.36% |
| brown sugar | 1.00 lb | 9.45% |
| caramel 1000 SRM | 0.33 lb | 3.12% |
| Fuggles 135 mins | 0.75 oz | |
| Fuggles 90 mins | 0.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| OG | 1050 | |
| FG | 1015.5 | |
| ABV | 4.56 | |
| Apparent attenuation | 69.00% | |
| IBU | 27 | |
| SRM | 37 | |
| Mash at | 149º F | |
| Sparge at | 176º F | |
| Boil time | 135 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1275 Thames Valley ale | |
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