Extract Porter

Brewed 5 gal of Northern Brewer's St. Paul Porter, and extract brew of 0.5 lbs of chocolate malt and Simpson's dark crystal each, a half-gallon of gold malt extract, and X amount of dark dry malt. 1 oz. Chinook hops at boil, 1 oz. Cascades at -10 min.

Our OG seems way off from what NB said we should expect: they say 1.052, but we marked off at around 1.040. I'm not worried that it won't have enough alcohol, but the wort tasted sort of thin to me. I hope it manages to have a rich flavor, which is the aim of NB's recipe, they say.

Also, we sipped some of the last of the hefeweizen and Tongue Splitter Mk. II while we brewed. The hefe remains one of our best beers yet, although honestly it doesn't taste that much like a traditional hefeweizen (it's too rich). The Mk. II has mellowed, making it less forceful in flavor but also fairly mild. Not bad, but I don't think I'll make their recipe of that again.

These are our last two extract brews for a while, I think (we've got a wit that we're going to do soon). After that, I think it's time we move to all-grain (or at least partial, however step-by-step we can go).