Classic London Porter

This will be my second attempt at trying to duplicate a historical beer. I'm using an 1850 Whitbread recipe for this attempt. I'm curious to see how this one turns out.

Brewer:	Bill Cain, Jr.		Email:	wcain@ccrtc.com
Beer:	Classic London Porter		Style:	Brown Porter
Type:	All grain		Size:	2.75 gallons
Color:	78 HCU (~29 SRM)		Bitterness:	62 IBU
OG:	1.062		FG:	1.014
Alcohol:	6.2% v/v (4.8% w/w)
Water:	2.5 tsp. yeast nutrient
Grain:	4.5 lb. British pale 14.0 oz. British brown 4.50 oz. American black patent
Mash:	82% efficiency
	I used a single infusion mash. I added the grains to 5 quarts of 164F strike water. This brought the temperature down to 150F. I held the mash between 150-155F for about 3 hours. Mashed out at 175 for 15 minutes. Sparged with 1.5 gallons of 170-180F water. I collected about 2.5 gallons of wort in brew kettle and added enough water to bring this up to 3.25 gallons.
Boil:	90 minutes	SG 1.052	3.25 gallons
	Irish moss added with 25 minutes left in the boil.
Hops:	1.25 oz. Fuggles (4.9% AA, 90 min.)
Yeast:	Wyeast #1098 British yeast.
Log:	Brewed on 01/10/01. Planning on 1 week in glass primary and 10 days in glass secondary with .25 oz. of E. Kent Goldings pellets for dry hopping. Fermentation temperatures will be 60-65F. Will bottle (hopefully) on 01/27/01 and leave at room temperature for 10 days to build up the carbination, then age in a refigerator for 3-4 months at c. 42F.
Carbonation:	2.1 volumes	Corn Sugar: 1.49 oz. for 2.50 gallons @ 60°F
Tasting:	I plan on sampling a bottle a month to see how the taste develops. I also hope I've gotten the bitternes level right. I had to "guesstimate" what the AAUs of the hops in 1850 might have been (4-4.5%?). I then calculated the IBU's resulting from these hops for a 90 minute boil. My figures came out lower than other estimates for the original bitterness level that I seen for this type of beer, but still well above the modern levels for porter. I hope I'm close to what the original might have tasted like. I'll update this as soon as I can.

Recipe posted 01/10/01.