Brewing Method: All Grain
Yeast: White Labs Southwold (WLP #025)
Yeast Starter:
Batch Size: 5.5
Original Gravity: 1.060
Final Gravity: 1.015
Alcohol Content: 5.9 %
Total Grains: 11#
Color: 22
Extract Efficiency: 77 %
Hop IBU's: 29.6
Boiling Time: 75
Primary Fermentation: 10d/72.0F
Secondary Fermentation: 10d/68.0F
Additional Fermentation:

Grain Bill:

6.25# 2-row (I use American Organic)
2# German Smoked Malt (NOT Peat!)
1# Brown Malt (65 SRM)
.75# Belgian Munich (7 SRM)
.5# Crystal 80 SRM
.5# Chocolate Malt (350 SRM)

Hop Bill:

.5 oz Magnum (14%), 60 min
.5 oz Yakima Goldings (5.5%), 10 min

Mash Schedule:

Single Infusion, 13.75 qt @ 166.0F to hit 154F, overnight, then mash out, double-batch sparge.

Brewers Notes:

Yummy chocolate and bready notes. The Munich/Brown compliment each other well. I chose the high-ish fermentation in an attempt to emulate industrial-revolution-era porters; came out well - gives it a decidedly fruitier character. The overnight mash made it a bit drier in the finish than I was shooting for. Next time, just an hour. I will also add .5# Flaked Barley and .5# Carapils; could use a bit more body and the head is a little short-lived. Also primed it pretty low (~2.1 volumes), thinking of cask ale, and that doesn't help the head, but it does make for a smooth drink, once you get used to it. This thing was good 10d after bottling, but has just gotten better. It won't live to see 6 weeks, though I'm sure it would appreciate me waiting....