I'm getting ready to brew my first porter, figured I'd post the recipe I have sketched out so far, and any and all feedback is welcome.
10lbs 4oz Maris Otter
1lb White Wheat Malt
1lb Crisp Dark Crystal (77L)
12oz Crisp Chocolate
8oz Crisp Brown Malt
4oz Crisp Black Barley
Single infusion mash @ 154 degrees.
1oz Challenger (8.2%AA) @ 60 minutes
.25oz EKG (5%AA) @ 60 minutes
.5oz EKG @ 20 minutes
.25oz EKG @ flameout
Wyeast 1968 (harvested from a mild I'll be bottling soon)
Recently bottled: English Barleywine
Fermenting: English Brown Ale (primary), Wild Ale (primary), KBS clone (secondary), 07 Vertical Epic Clone (secondary)
Next Up: either a Porter or an Oatmeal Stout