I decided to brew a sessionable porter about a month ago using some leftover ingredients I had laying around. I just pulled my first pint today and can honestly say it is one of the best beers I have ever brewed. It finished fermenting at 1.023 leaving me with a 4.2% beer, so I hit the mark for a sessionable beer.

Recipe: Session Porter
Brewer: Jesse
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Batch Size (fermenter): 5.00 gal
Boil Size: 6.46 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 29.0 SRM
Estimated IBU: 24.5 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
4 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 53.3 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 2 8.9 %
8.0 oz Golden Naked Oats (10.0 SRM) Grain 4 5.9 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 7 3.0 %
8.0 oz Coffee Malt (50.0 SRM) Grain 5 5.9 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 5.9 %
7.0 oz Carapils (Briess) (1.5 SRM) Grain 6 5.2 %
1.00 oz Willamette [4.70 %] - Boil 60.0 min Hop 8 18.0 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 13 -
1.00 oz Willamette [4.70 %] - Boil 10.0 min Hop 11 6.5 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
8.0 oz Milk Sugar (Lactose) [Boil for10 min](0. Sugar 12 5.9 %
8.0 oz Turbinado [Boil for60 min](10.0 SRM) Sugar 9 5.9 %


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 8 lbs 7.0 oz
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Name Description Step Temperature Step Time
Mash In Add 10.30 qt of water at 165.1 F 154.0 F 60 min