Brew porter in the fall this year.
Note to MrNate:
It’s fall.
In the Northern Hemisphere anyway.
Which, incidentally, is where Bridgewater NJ is.
So brew porter.
Dear God, you’re right!
Dear MrNate, yes I am. ;D
I didn’t recognize you without your sandals.
I should stop PWI.
Please don’t 
That’s what makes it so fun!
Brew porter, definitely…always a good thing…but also brew a strong, hefty Porter to enjoy next fall / winter.
Been doing that for a number of years here and it has become a tradition.
If I run out of my Christmas ‘solera’ brew at gift giving time, my year old Porter is frequently a ready and worthy substitute.
Are we having fun yet. :-\
Denny’s VBIP is fantastic!
I’m actually looking to make a porter really soon. Anyone got a Fuller’s London Porter clone?
I’m gonna get a batch underway soon. My sister works for the only US vanilla farm (http://www.hawaiianvanilla.com/) and just sent me some beans. They’ve gotta be the juiciest, most fragrant vanilla I’ve ever run across.
Good Mexican vanilla works just as well as beans and it’s a lot cheaper.
Can she be my sister too. . . . 
I’ll bookmark that link. Thanks!
I only have one porter recipe, so I guess I’ll just keep brewing that.
Here’s a classic SN Porter.
All Grain Recipe -
Sierra Nevada Porter ::: 1.051/1.012 (5.5 Gal)
10 lbs. - 2 Row Pale Malt
1/2 lb. - Crystal Malt (60L)
1/2 lb. - Chocolate Malt
1/4 lb. - Black Patent Malt
Hop Schedule (39 IBU)
1/2 oz - Nugget (60 min.)
3/4 oz - Willamette (40 min.)
1/2 oz - Willamette (20 min.)
Yeast
White Labs California Ale Yeast (WLP001) - 1800 ml starter
Mash/Sparge/Boil
Mash at 152° to 154° for 60 min.
Sparge as usual
Cool and ferment at 66° to 68°
I’d burned out on porters until I came up with this recipe. It’s also in Drew’s book, if you have that (you should!).
I only do one porter a year. My brewing schedule is pretty limited, so I tend to stick to the recipes I really love.
After a little searching, here’s what I’m thinking of brewing. I will probably use Fuggles instead of EKG.
5 gallons:
8.25 lbs pale 2-row (MO???)
1lb 55L crystal (I have substituted half of the 55L for 120L with excellent results)
.63lb brown malt
.63lb chocolate malt
about 25-30 ibu’s of an English hop bittering only (I use EKG).
No flavour or aroma hops.
Wyeast 1968
OG: 1.054 (70% efficiency)
MAsh at 154dF for 90 minutes.
FG: 1.013.
Credit goes to this guy http://www.brewboard.com/index.php?showtopic=41573&st=0