This was one of my first all grain brews and I made it for the friend that got me into home brewing for his retirement party. It was a long time ago but I remember that the beer was a huge hit and it didn't last long.

I brewed this with a single infusion mash at 154 degrees for 90 minutes. It was bottle conditioned for three weeks and was consumed 5 weeks after brewing. I wonder how good it would have been with some additional conditioning?


Paul's Picnic Table Porter

A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.41
Anticipated OG: 1.068 Plato: 16.57
Anticipated SRM: 27.7
Anticipated IBU: 24.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.5 9.00 lbs. American 2-row America 1.038 2
8.1 1.00 lbs. Brown Sugar (dark) Generic 1.046 60
6.0 0.75 lbs. Honey 1.042 0
4.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.0 0.50 lbs. Crystal 40L America 1.034 40
2.7 0.33 lbs. Black Patent Malt America 1.028 525
2.7 0.33 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Willamette Whole 5.00 18.7 60 min.
0.50 oz. Willamette Whole 5.00 4.8 30 min.
0.50 oz. Fuggle Whole 4.75 1.5 2 min.

Yeast
WYeast 1028 London Ale