I made this about nine or ten years ago for a friend who retired. He is the one who got me into home brewing. If memory serves me correct, I used dry yeast in it. I can't remember why. I submitted the recipe to BYO and it was published in the August 1997 issue in the recipe exchange section. I got a free T-shirt!
This is still the best beer I've ever made.
EDIT: If I make it again I think I would use Crystal 60L instead of the 40 and I might increase the hop schedule slightly. But then again it was the best beer I ever made...
Paul's Picnic Table Porter
A ProMash Recipe Report
Recipe Specifics
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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
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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
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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
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