Anchor Porter Clone

Fermentables

4 lb British pale ale 2-row malt

1 lb black patent malt

.5 lb dark crystal malt

3.3 lbs M&F extra light syrup

Hops

12.8 AAU Northern Brewer (boil)

Yeast

Wyeast #1084 the Fighting Irish

Procedure: 

Mash all grains together in a single infusion at 150F using 1-1/3 qt water per pound of grain. Sparge with 11 qt water, dissolve syrup, add water to make 6-1/2 or 7 gallons. Boil 1 hour, using all the hops. Chill, aerate, pitch, etc. Gravities were 1.055 and 1.016. I used a two-step starter on the Wyeast, and did a secondary on the beer. 18 days from boil to bottle (this was in November).