Based off Richard's, then JohnQ's hoppy porter recipe:
Grain Bill:
10 lbs Pale Malt (2 Row)
4 lbs Pale Malt, Maris Otter
2 lbs Wheat Malt, Pale
2 lbs Caramel/Crystal Malt - 40L
1 lbs Caramel/Crystal Malt - 60L
1 lbs Chocolate Malt
8.0 oz Roasted Barley
Hops:
2.00 oz Nugget Leaf
1.00 oz Fuggles
2.00 oz Willamette Leaf
Yeast:
Wyeast 1056
Mash 7gal @ 151F, sparge with 6.5gal @ 170F. 13.5gal through Mash, 11.5gal in kettle, 10gal post boil, 9.5gal in 2 kegs to pressure ferment.
Combined all hops and continuously hopped throughout the 60 minute boil.
Pressure fermented @ 7psi for 5 days, then increased to 26psi for 2 days. Cold crashed and transferred to serving kegs on evening of day 7, fully carbonated.
Result:
Very tasty porter! Apparent lack of strong bittering hop taste, but quite aromatic and a nice hoppy aftertaste. Delicious roasty taste. Creamy thick head, but not as much as a stout.
Grain to glass 7 days.
Will definitely bring some to the next meeting.
