Banks | London Porter is a rich bold hoppy traditional London Porter based on the styles enjoyed on the banks of the River Thames and exported to India and far-flung lands of the British Empire in the early 1900s. With lashings of rich malt character from Crisp Black and Brown and Amber Malt and a solid heritage malt base of Plumage Archer Malt this is a beer for the malt fanatics out there! Raise a toast for the old and modern porters of this world #shippingit happy so you can kick back and relax with a Pint of Banks close at hand.
You could try to match London water, but most homebrewers would rather not mess with water treatments. So long as mash acidity is in the range pH 5.2–5.5, you have nothing to worry about. If it’s not, add gypsum (1–2 teaspoons in a mash for 5 gallons or 19 liters of beer).
Mill the Grains and Mash In - Dough in your normal mash regime (say 3 Litres of Mash Water to 1 Kg of Grain or approx. 22 Litres of water at 73C), for a single infusion 60 minutes mash at 67 C. Vorlauf until your runnings are clear.
Mash Out - Raise the temperature to mash out at 76C (168F) for 10 minutes.
Sparge slowly - with approx. 13 litres of 76C (169F) water, collecting wort until the pre-boil volume is around 29.5 L (7.8 US gal)
Boil - vigorous boil for 90 mins.
Add the bittering hop addition with 60 minutes remaining from end of boil and the following hop additions at times indicated on the ingredients list.