Porter

• For 5 gallons
• 9 lb Maris Otter pale malt
• 1.5 lb (0.68 kg) 210° L pale chocolate malt
• 1 lb Munich malt
• 0.75 oz double-roasted crystal malt
• 8 oz honey malt
• 0.75 oz Challenger hops, 7.5% a.a.(60 min.)
• 0.5 oz Sterling hops, 7.5% a.a. (30 min.)
• 0.5 oz Sterlign hops, 7.5% a.a. (0 min.)
• White Labs WLP013 London Ale yeast
2.5 tsp LD Carlson yeast nutrient
Mash at 151 degrese for 60 min
Primary 14 days at 66
carbonate to 2.5 vol
OG 1.052 FG 1.011

In terms of fermentation, you can treat this as you would any ale. Start cool, at about 64°F (18°C), to inhibit diacetyl production and prevent the production of fusel alcohols. After 72 hours or so, let the temperature rise by a few degrees (to 68°F/20°C) is good), and hold it there for the rest of fermentation