We’ve always been captivated by the rich history of brewing, and our Taddy Porter recipe draws straight from the archives of Barclay Perkins brewery. It’s a timeless English porter that delivers deep, malty flavors with a nod to 19th-century traditions, perfect for home brewers seeking authentic tastes.
As beer enthusiasts, we’re thrilled to revive this classic. Originating in London’s brewing heyday, it balances robustness and smoothness, making it an ideal project for your next batch. Let’s dive into what makes this porter a staple in our repertoire.
Ingredients
To brew our authentic Taddy Porter inspired by Barclay Perkins’ 19th-century traditions, we carefully select high-quality ingredients that emphasize its rich, malty profile and smooth finish. These components ensure a balanced porter perfect for home brewers seeking historical accuracy.
Malt and Grains
For the foundation of our Taddy Porter, we start with malts and grains that provide the beer’s signature depth and color. Here’s the list in the order they are typically mashed:
- 8 lbs Pale Malt: Our base grain, milled fresh for optimal extraction and added first to the mash tun to build the beer’s body.
- 2 lbs Brown Malt: Added next for its nutty, roasted flavors; lightly kilned to enhance the porter’s historical authenticity without overpowering.
- 1 lb Crystal Malt (60L): Incorporated last in the grain bill for caramel sweetness; crush coarsely and steep at 150°F for 30 minutes to release sugars.
Hops and Yeast
We use hops for bitterness and aroma, followed by yeast to ferment and develop the complex flavors of our Taddy Porter. These are selected and added in sequence during the boil and fermentation stages:
- 1 oz Fuggles Hops: Boiled for 60 minutes to impart earthy bitterness; a classic English variety that aligns with Barclay Perkins’ originals.
- 0.5 oz East Kent Goldings Hops: Added in the last 15 minutes for subtle floral notes; ensures a balanced finish without excess astringency.
- English Ale Yeast (Wyeast 1098 or equivalent): Pitched after cooling the wort to 68°F; a top-fermenting strain that promotes the porters’s smooth, fruity esters for optimal attenuation.
Additional Ingredients
- 5 gallons Filtered Water: Used first for mashing and sparging; treat with brewing salts to mimic traditional English water profiles for enhanced malt character.
- 1 tsp Irish Moss: Added during the last 10 minutes of the boil to aid clarification; helps produce a clear, professional-looking beer.
- 4 oz Priming Sugar: Dissolved and added to the bottles or keg at packaging stage for natural carbonation, ensuring a gentle fizziness true to historical porters.
Equipment Needed
As we move from selecting our high-quality ingredients to preparing for the brew day, gathering the right equipment is crucial for crafting an authentic Taddy Porter inspired by Barclay Perkins traditions. We focus on tools that ensure precision, safety, and efficiency in every step of the home brewing process.
Essential Brewing Equipment
To achieve the deep, malty flavors of this classic porter, we rely on a curated list of items. Below, we outline the key equipment in the order of their use during brewing:
- Brewing Kettle: A 5-gallon stainless steel pot to boil the wort, allowing for even heat distribution and preventing scorching of our malts.
- Mash Tun: An insulated cooler or dedicated vessel with a false bottom for converting starches to sugars, ensuring optimal extraction from our 8 lbs of Pale Malt and other grains.
- Fermentation Vessel: A 6.5-gallon glass carboy or plastic bucket with an airlock to house fermentation, where our English Ale Yeast transforms sugars into the smooth, robust profile of the porter.
- Hydrometer: A tool for measuring specific gravity before and after fermentation, helping us track alcohol content and ensure the beer’s balance.
- Thermometer: A digital probe model to monitor temperatures during mashing and boiling, maintaining the ideal range for enzyme activity and hop utilization with Fuggles and East Kent Goldings.
- Siphoning Tube and Auto-Siphon: For transferring the fermented beer without exposure to air, preserving the clarity enhanced by Irish Moss.
- Bottling Bucket with Spigot: A 5-gallon container for priming and bottling, using priming sugar for natural carbonation while minimizing waste.
- Sanitizer and Cleaning Supplies: Non-toxic solutions like Star San to sterilize all equipment, preventing contamination that could affect the beer’s historical accuracy and flavor.
Equipment Specifications Overview
| Equipment Item | Recommended Size/ Capacity | Key Specifications | Primary Purpose |
|---|---|---|---|
| Brewing Kettle | 5 gallons | Stainless steel, with lid and thermometer port | Boils wort to extract flavors from malts and hops |
| Mash Tun | 5-10 gallons | Insulated with false bottom | Facilitates grain mashing for sugar conversion |
| Fermentation Vessel | 6.5 gallons | Glass or food-grade plastic with airlock | Supports yeast fermentation for 1-2 weeks |
| Hydrometer | Standard (0-1.170 specific gravity range) | Easy-to-read scale | Measures gravity to confirm fermentation completion |
Instructions
We guide you through brewing our authentic Taddy Porter inspired by Barclay Perkins traditions ensuring a robust malty flavor with smooth finish. Let’s dive into the precise steps using the ingredients and equipment we’ve outlined.
Preparation
Before we start brewing our Taddy Porter we must sanitize all equipment to prevent contamination and measure ingredients accurately for optimal results. Begin by thoroughly cleaning your 5-gallon brewing kettle mash tun and fermentation vessel with a no-rinse sanitizer; this step is crucial for home brewing success. Next prepare your grains: mill 8 lbs of Pale Malt 2 lbs of Brown Malt and 1 lb of Crystal Malt to a consistent crush for efficient sugar extraction. Measure out 2 oz of Fuggles hops for bitterness and 1 oz of East Kent Goldings hops for aroma along with 1 packet of English Ale Yeast. Heat filtered water treated to mimic traditional English profiles—aim for 5 gallons total—and check your hydrometer to ensure the specific gravity reads between 1.040 and 1.050 before proceeding. This preparation sets the foundation for a historically accurate porter with deep malty notes.
Mashing
We now mash the grains to convert starches into fermentable sugars unlocking the rich flavors of our Taddy Porter. In your insulated mash tun combine the milled grains (8 lbs Pale Malt 2 lbs Brown Malt and 1 lb Crystal Malt) with 3 gallons of heated water at 152°F for a 60-minute rest; stir thoroughly to avoid clumps and maintain this temperature for optimal enzyme activity. Monitor with your thermometer and adjust heat as needed to ensure even conversion producing a sweet wort that smells of toasted malts and subtle caramel undertones. After mashing vorlauf the wort to clarify it then sparge with an additional 2 gallons of hot water at 170°F to extract remaining sugars; collect about 5 gallons of wort in your brewing kettle for the next stage.
Boiling
Boiling intensifies the flavors and sterilizes the wort for our Taddy Porter so we add hops at key times to build bitterness and aroma. Bring the collected wort to a rolling boil in your stainless steel brewing kettle and add 2 oz of Fuggles hops at the start for bittering; boil for 60 minutes while stirring occasionally to prevent scorching. With 15 minutes left in the boil introduce 1 oz of East Kent Goldings hops and 1 tsp of Irish Moss for clarification enhancing the beer’s smooth texture and floral notes. As the wort boils vigorously you’ll notice a fragrant steam rising with earthy hop aromas; once complete cool the wort rapidly to below 80°F using an immersion chiller to prepare for fermentation.
Fermentation
Fermentation transforms the wort into our flavorful Taddy Porter using yeast to create alcohol and carbonation. Transfer the cooled wort to your sanitized fermentation vessel topping up to 5 gallons if necessary and pitch the English Ale Yeast once the temperature stabilizes at 68°F. Seal the vessel with an airlock and ferment in a dark cool space for 7 to 10 days monitoring with your hydrometer; expect the specific gravity to drop from 1.050 to around 1.012 indicating completion. During this phase the beer develops its signature deep malty body with subtle fruit esters making each batch a nod to Barclay Perkins heritage.
Bottling
We bottle our Taddy Porter to achieve natural carbonation preserving its robust flavors for enjoyment. Siphon the fermented beer into a bottling bucket adding 4 oz of priming sugar dissolved in boiled water to promote secondary fermentation in the bottle. Fill sanitized bottles leaving about 1 inch of headspace and cap them securely; store in a warm area around 70°F for 2 weeks to carbonate. Once ready chill and taste the final product—a velvety porter with rich malt depth and a balanced hop finish that echoes 19th-century English brewing mastery.
Make-Ahead Instructions
To ensure our brewing of Taddy Porter inspired by Barclay Perkins runs smoothly, we recommend preparing key elements in advance. This approach saves time on brewing day and maintains the beer’s rich, malty profile while minimizing risks like contamination.
Preparing Ingredients Ahead of Time
We can mill and measure grains up to 48 hours in advance to keep everything organized. Start by milling 8 lbs of Pale Malt, 2 lbs of Brown Malt, and 1 lb of Crystal Malt as specified in our ingredients section. Store these in airtight containers to preserve freshness and prevent oxidation, which could affect the beer’s deep, robust flavors.
For hops, measure out 1 oz of Fuggles for bitterness and 0.5 oz of East Kent Goldings for aroma ahead of time. Place them in sealed bags and refrigerate to retain their essential oils, ensuring the final porter boasts that authentic 19th-century English aroma.
Yeast Starter Preparation
Creating a yeast starter 24 to 48 hours before brewing gives our English Ale Yeast a head start, leading to a more vigorous fermentation. Boil 1 quart of wort (made from 2 cups of dried malt extract in water) and cool it to room temperature. Pitch the yeast into this mixture and let it ferment in a sanitized jar at around 68°F. This step helps achieve optimal attenuation, typically reaching a specific gravity of 1.040, promoting a smooth, velvety finish in our Taddy Porter.
| Step | Time Frame | Key Benefit | Target Specific Gravity |
|---|---|---|---|
| Create yeast starter | 24–48 hours ahead | Faster fermentation start | 1.040 |
| Mill and store grains | Up to 48 hours ahead | Prevents oxidation and saves time | N/A |
| Measure and chill hops | Up to 24 hours ahead | Preserves aroma compounds | N/A |
Equipment Sanitization in Advance
Sanitizing equipment beforehand is crucial to avoid contamination, so we suggest preparing up to 24 hours in advance. Fill your 5-gallon brewing kettle or fermentation vessel with a no-rinse sanitizer solution, such as Star San, and let it air-dry. This ensures all tools—like the mash tun, hydrometer, and siphoning tube—are ready, allowing us to dive straight into mashing without delays.
By following these make-ahead steps, we keep our Taddy Porter brewing process efficient and true to Barclay Perkins traditions, focusing on precision for a consistently excellent home brew.
Conclusion
We’ve explored the Taddy Porter recipe from Barclay Perkins and seen how it brings timeless brewing traditions to life.
It’s rewarding to craft a beer that’s robust yet smooth, connecting us to 19th-century roots.
Let’s raise a glass to your next batch—it’s sure to impress with its depth and character.
Frequently Asked Questions
What is Taddy Porter?
Taddy Porter is a classic English porter inspired by 19th-century Barclay Perkins brewery traditions. It features deep, malty flavors with a balance of robustness and smoothness, making it ideal for home brewers. This beer highlights historical brewing practices, using high-quality malts and hops for a rich, authentic taste.
What ingredients are needed for Taddy Porter?
The key ingredients include 8 lbs of Pale Malt, 2 lbs of Brown Malt, 1 lb of Crystal Malt, Fuggles and East Kent Goldings hops for bitterness and aroma, English Ale Yeast for fermentation, filtered water treated to mimic English profiles, Irish Moss for clarification, and priming sugar for carbonation. These create a deep, flavorful porter.
What equipment is required for brewing Taddy Porter?
Essential equipment includes a 5-gallon stainless steel brewing kettle, an insulated mash tun, a fermentation vessel, hydrometer, thermometer, siphoning tube, and bottling bucket. Always sanitize everything to prevent contamination and ensure safe, efficient brewing.
How do I brew Taddy Porter at home?
Start by sanitizing all equipment. Mill and measure grains, then mash with heated water to convert starches to sugars. Boil the wort with hops for bitterness and aroma, cool it, and add yeast for fermentation. Monitor specific gravity until complete, then bottle with priming sugar for carbonation.
What is the fermentation process for Taddy Porter?
Fermentation involves adding English Ale Yeast to cooled wort in a sanitized vessel. Keep it at around 68°F, monitoring specific gravity to track progress—usually 1-2 weeks. This transforms sugars into alcohol, developing the beer’s malty flavors while ensuring a smooth, historically accurate result.
How should I bottle Taddy Porter?
After fermentation, siphon the beer into a bottling bucket with added priming sugar for natural carbonation. Fill sanitized bottles, cap them, and store in a cool, dark place for 1-2 weeks to carbonate. This step ensures a fizzy, flavorful porter ready for enjoyment.
Can I prepare for brewing Taddy Porter in advance?
Yes, prepare by milling and measuring grains ahead of time, making a yeast starter for vigorous fermentation, and sanitizing equipment. This streamlines the process, maintains precision in line with Barclay Perkins traditions, and helps achieve a consistently excellent home brew.