Porter recipe critique...
sorry, maybe silly to post a recipe critique after the brew has been made, im just curious what people think.
originally inspired by the Edmund Fitzgerald clone, but changed based on other recipes online about that beer, and because of what I had on hand already.
5 gallon batch
3 lbs Muntons Light DME
3 lbs Muntons Xtra Light DME
a partial mash...sort of...(i find it very hard to get an accurate temperature reading)
.75 caramel 60L
.5 black patent
1 oz Centennial (9.5% AA) @ 60
0.5 oz Willamette (4.6% AA) @ 15
0.5 oz Willamette (4.6% AA) @ 5
Wyeast 1056 American Ale Yeast
so its probably not going to be as close to EF as the clone recently posted, but I'm more interested in just getting down a porter recipe I can drink, after two mediocre attempts so far.