Who has a good Porter recipe?

Looking for something rather basic but very good. Any links or recipes?

I made this one as one of my first AG batches and it is still one of my best brews ever made. Looking at it now I'm thinking the IBUs need to be higher. In the 40 to 45 IBU range maybe?
EDIT: It just donned on me that you may be looking for an extract recipe. You could substitute 5 pounds of DME for the American 2 row and then steep the rest of the grains.
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
WLP002
-----

I am trying to use as much of stuff I have on had as will be possible. Are there specific hop types that are better with porter recipes. I have only about 1/2 oz of Kent Goldings and a whole bunch of Fuggles laying around. What other hops will work in a Porter recipe?

Fuggles would be great, goldings too. Basically I would suggest looking at what you have and use them accordingly, high alphas for bittering, lower for aroma and flavor, more on the Brit end since you have the Fuggles and Goldings. Just pass on what you discover please.

I have been searching for a good basic porter recipe while listening to a Son Volt album. Seems I have found the right thread.

Instead of using the brown sugar and honey I was going to just add some 22 oz. of Amber DME. Also using Target (bitter) and Golding (aroma) hops.

This one is popular around my house.

Breakwall Betty's Robusty Porter
Robust Porter


Type: All Grain
Date: 12/1/2007
Batch Size: 5.00 gal
Brewer: J J shakn stuff
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Brewhouse Efficiency: 75.00
Taste Notes: Heavy, Chewy, rich and sweet. Strong caramel flavors.

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.24 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 15.39 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.76 %
0.75 lb Special B Malt (180.0 SRM) Grain 5.76 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.85 %
0.86 oz Chinook [13.00 %] (60 min) Hops 35.1 IBU
0.50 oz Northern Brewer [8.50 %] (5 min) Hops 2.7 IBU
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 1000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.069 SG
Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.56 % Actual Alcohol by Vol: 6.93 %
Bitterness: 37.7 IBU Calories: 312 cal/pint
Est Color: 29.0 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 13.00 lb
Sparge Water: 4.56 gal Grain Temperature: 61.0 F
Sparge Temperature: 168.0 F TunTemperature: 62.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp
45 min Mash In Add 12.99 qt of water at 179.9 F 158.0 F

Cheers!

I always use 8 oz of Franco Belges Coffee Kilned malt in my porter. Its called the Wee Darky.

Here is John Palmer's Port-o-Palmer:

6 lbs. of Pale Malt Extract (syrup)
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt

1 oz of Nugget (10%) at 60 minutes
3/4 oz of Willamette (5%) at 40 minutes
1/2 oz of Willamette (5%) at 20 minutes


A basic, to-style porter with not too large of a grain bill. I was going to modify that basic recipe for a caramel porter as my next batch.

I always use 8 oz of Franco Belges Coffee Kilned malt in my porter. Its called the Wee Darky.

Here is what I decided to try with the help from the local brew store (American Brewmasters). It is mostly an extract recipe with some steeping grains. Any comments would be appreciated.

3.3# LME (60 min.)
22 oz. Amber DME. (45 min.)
3.3# LME (15 min.)


1# Biscuit Malt
2 oz. Chocolate Malt
2 oz. Roasted Barley

1 oz. Target Hops (60 min.)
.5 oz. Goldings (30 min.)
.5 oz. Goldings (5 min.)

Wyeast 1338 - European Ale