Black Butte Porter Clone
Nice robust flavor. A little smoky and sharp to begin with, but mellows with a couple of months in the bottle. Wolfe loves this one!!

6 oz chocolate malt
6 oz black patent malt
8 oz honey malt
8 oz 10L crystal malt
4 oz toasted barley (350F for 10 min)
8 oz malto-dexetrin
1/8 t celtic sea salt
6.6 # Cooper's
1 # light DME
1.5 oz Centennial (70 min)
1 oz Cascade (30 min)
1 oz Tettnanger (5 min)
Thames Valley Ale Yeast

OG 1.069
FG 1.022

Used mostly unfiltered water-let 3 gallons sit in the pot overnight to offgas. Heated grains to 158F for 30 mins in 2 gal filtered water. Strained and sparged with boiled water. Started wort with a little over 6 gallons, and it boiled down to 5 gal. Cooled wort in waterbath to 90F and strained into pail (primary). Let sit for 2-3 hours until temperature came down to 70F. Pitched yeast. Fermented in primary at 64-68F. Kraeusen present after 20 hrs; still present after 5 days. Racked early (going to LA), bottled late (got a job). Good carbonation after 4 weeks.