This turned out very well. I like brews with fewer ingredients, not a laundry list. The EF recipe is a great starting point. I made slight changes based on what I had on hand. My target was a below 5.0% ABV black porter with a very malty character.
It is not quite an EF clone so I named it "The Little, Brown Porter" after the textbook "Little, Brown Handbook" of English writing styles All the malt was organic and from Valley Malt, the first new malt house on the east coast in 100 years.
The Little, Brown Porter recipe
on Brewer's Friend
Very satisfactory. Black as night, a little dry, toast and coffee and chocolate are in there very mildly. Malty and a tiny bit of hops bite. The head was correctly low and tan but dissipated too quickly for my liking.
Changes for next time:
Try mashing at a higher temp (156-158 F) for more malt flavor, add 2 to 4 oz Cara-pils for head retention.
All-grain recipe, 5.25 gallons
Original Gravity = 1.048
Final Gravity = 1.013
ABV = 4.5%
IBU = 51
SRM = 31
Size = 5.25 gallon
ALL GRAIN RECIPE:
9 lb American - Pale 2-Row (Valley Malt)
2 lb American - Caramel / Crystal 60L (Valley Malt)
2 oz American - Chocolate (Valley Malt)
8 oz American - Black Barley (Valley Malt)
Mash at 153 F for 60 min
Bring to Boil and add:
1 oz Centennial 60 min
1 oz Willamette 30 min
1 oz Fuggles 15 min
Cool and pitch yeast
1 packet dry yeast Safale-05
Ferment 14 days at 65F nominal basement temperature
Bottle with 3 oz table sugar, condition 14 days minimum.