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traditional porter

I love porter! I also am currently going to school in england where
the wonderful brew comes from. However, it's very difficult to
find nowadays so I decided to make it myself. I talked to the milton
brewery head brewer in cambridge england and these are the traditional
ingredients used in a porter. Enjoy!

Brewer: scott oberlin Email: sober42@yahoo.com
Beer: traditional porter Style: Robust Porter
Type: Partial mash Size: 5 gallons
Color:
230 HCU
Bitterness: 22 IBU
OG: 1.082 FG: 1.014
Alcohol: 8.8% v/v (6.9% w/w)
Grain: 0.25 lb. Wheat malt
1 lb. German Munich
2 lb. American crystal 60L
0.5 lb. British chocolate
0.5 lb. British black patent
0.5 lb. Roasted barley
Mash: 80% efficiency
122F hold for 30min.
150F hold for 15min.
158F hold for 15min.
Mash out for 10-15min.
Boil: 90 minutes SG 1.103 4 gallons
6.6 lb. Dark malt extract
8 oz. Brown sugar
8 oz. Blackstrap Molasses
3 inches brewers licorice (last 15min.)
3 oz. ginger (last 15min.)
2 Tbsp. spruce essence (last 15min.)
1 oz. juniper berries (last 15min.)
6 oz. unsweetened bakers chocolate (boil)
1-10 szechuan chile peppers-traditional ingredient (I ELECTED NOT TO USE)
irish moss
gypsum
Hops: 2 oz. Fuggles (4.75% AA, 90 min.)
0.5 oz. Tettnanger (4.5% AA, 15 min.)
0.5 oz. Tettnanger (aroma)
Yeast: Used the Burton Ale strain
Log: Fermentation began 12/18/00

Recipe posted 12/18/00.