I was asked about the recipe for my version of RB's Hoppy Porter, I guess it has "evolved" a fair ways from the original, so here's what we were sampling on Saturday.
5 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
4 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM)
2 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM)
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Chocolate Malt (450.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
2.00 oz Nugget Leaf [15.10 %] - Boil 60.0 min
1.00 oz Fuggles [4.50 %] - Boil 15.0 min
2.00 oz Willamette Leaf [5.10 %] - Dry Hop 21 days
1.0 pkg Nottingham (Danstar #-) [23.66 ml]
JQ