I brewed this one up the weekend of the big storm here in the northeast. It completed brewing about a half hour before the storm knocked out the power. It has turned out quite well and thought it was worth sharing. The chocolate, patent, and caramunich 2 all balance each other out nicely. After brewing several porters I've landed on this one for my regular house recipe. The caramel 60 and caramunich give it a maltier flavor. I tend to be a bit perfectionistic but this one I have been keeping and drinking for myself rather than giving a bunch away to friends and family. Anyhoo... Let me know if you try it and feel free to ask any questions
5 Gal Batch
OG: 1.061 at 63% efficiency
Mash: 154 with a 1.25 quarts/lb to get the fuller body.
71% American Two-row Pale
13% Caramel/Crystal Malt - 60L
7% Chocolate Malt
4% Flaked Barley
3% Caramunich II
2% Black (Patent) Malt
60 mins 0.8 Centennial pellet 10.0
15 mins 0.5 Centennial pellet 10.0
0 mins 0.5 Centennial pellet 10.0
I pitched s-04 straight from room temp package around 67 and then fermented in basement at room temp of 66. Primary for 2 weeks, secondary for 1 and then into the bottle for 6 weeks at least for solid flavor. Happy New Year Beer peeps!