Basic Porter - English Porter

Mashed all but sugar in at 165 +-, but not lower than 160f for 60 minutes. Removed and sparged with tap water to ~1 gallon. Brought to boil, added brown sugar, light, and first hops. Boiled 1 hour. At 45 minutes added Irish moss, turned off heat and added final hops. Added 10 pounds ice to primary and added wort to ice. Checked temp and og and added yeast. Brewed in a fast fermenter, initial fermentation took ~1 week, pulled sediment after one week. Let clarify for 2 weeks pulled second sediment then bottled. After 3 days very light fermentation, still flat, but good flavor. Will check at 1 week.

I like this recipe since it is simple with good, balanced flavor. Smooth hop and malt flavors. With lighter hops it could come across as a simple
schwartzbier.