Summary I was inspired to make this after reading Classic Beer Style Series - Porter by Terry Foster. It is my interpretation of a classic porter.

Background

I had recently made a very good porter using someone else's recipe (see BirthdayPorter). I really enjoy this style and wanted to develop my own recipe. I drew on the book Classic Beer Style Series - Porter for inspiration.

Malts

Pale LME (Organic)	5 pounds
Pale Malt (2-row, Organic)	2 pounds
Crystal 60L (Organic)	1 pound
Chocolate malt (Organic)	1 pound

1.057 original gravity. I don't have notes on the final gravity, Promash expects it to be 1.012. I think I ended up at about 1.015 from memory.

This was brewed using standard extract + grains techniques. I used hop bags to hold the grains at about 150 degrees for 30 minutes in the wort water before adding LME and bringing the wort to a boil.

Hops

Centennial	10.5 Alpha Acid	1 oz	60 minutes
Tettnanger	4.5 Alpha Acid	1 oz	30 minutes
Tettnanger	4.5 Alpha Acid	1 oz	5 minutes

59 IBU (according to Promash)

Yeast

I used a blend of yeasts. The stronger yeast was WYeast 1332, and I pitched from a starter (using the instructions given on a WYeast tube). I also had some WYeast 1084 that was 6 months old and never used, so I threw it in.

I aerated using a hand mixer after chilling.