Kevin's entire (Brown Porter)

I wanted to do a double IPA. But my yeast was too old and dead-ish... and an unhealthy yeast crop is a recipe for disaster. So I decided to go the other extreme and attempt a brown porter. I've never made a porter, I much prefer bolder stouts. But this was supposed to be a brown like porter... sort of a session beer for the fall/winter.

For beer geeks: (10 gallon batch) 13# marris otter, 0.4# aromatic, 0.4# biscuit, 1# brown, 1.3# crystal 120, 0.5# flaked barley. Simple mash at 154 (oops, hit high at 158!!!). mash out at 170. boil 60 min. 60 min 1 oz wilamette (6.4%), 1 oz UK kent goldings (5.2%) for 20 IBU. 15 min 0.9 oz UK kent goldings. Chill to ~80, aerate and pitch Wyeast 1098, I believe. Whatever yeast Alison used for her BBB. Lots of activity by the evening!

Well, the OG was 1.048, a little higher than I was targeting for .... maybe not a real session beer. Also, not enouh Brown/Chocolate malt for a porter like color. :-( Oh well, hopefully it will turn out to be a light beer, with a little body left over (should have it!) and some good malt flavors. We'll just re-classify the final product! :-)