This is the recipe I used for a new porter. We took the Ginger Chocolate, which was a great success, and retooled it a little.
8 oz. Black Patent
8 oz. Chocolate Malt
4 oz. Organic C-60L
2 oz. Crisp Amber Malt
2 oz. Dingemans Aromatic
5.66 Lbs. Muntons Plain DME
3.3 Lbs. John Bull Dark LME
1/2 oz. Northern Brewer @ 60 mins
1/2 oz. Centennial @ 60 mins
1/2 oz centennial @ 40 mins
1/2 oz. Syrrian Goldings @ 40 mins
1/2 oz. Yakima Goldings @ 20 mins
3/4 oz. Fuggle leaf @ 2 mins
1/4 oz. Centennial leaf @ 2 mins
4 oz. Brown sugar @ 15 mins
10 oz. Cocoa @ 3 mins
2 tsp fresh nutmeg @ 15 mins
We also used Gypsum, Irish moss, and yeast nutrients. If you want to use this recipe, this is highly dependent on the water you use.
1335 British Ale II Wyeast smack pack done as a high gravity starter. The starter went insane when I shook it to loosen the cake on the bottom. All hops are pellets unless specified.
O.G. 1.078 A bit high, but we couldn't fit any more water in if we wanted to get it in the carboy.
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA