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:	34 IBU
OG:	1.079		FG:	1.014
Alcohol:	8.4% v/v (6.6% w/w)
Water:	My water is extremely soft so I used some gypsum
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:	70% efficiency
	122F hold for 30min. 150F hold for 15min. 158F hold for 15min. Mash out for 10-15min.
Boil:	90 minutes	SG 1.066	6 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
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
Tasting:	12/27/01 It's about a year later and I still have a couple of bottles lying around. I tried one the other day and although it's still drinkable it's not nearly as wonderful as it was about 4-6mos. after bottling. During this time period it lost some of it's piney tones and took on a more balanced charecter. At it's peak it had a good roasty bitterness with a deep undertone of chocolet.

Recipe posted 12/27/01.