I am going for a high gravity porter to warm me up in the winter. What do you all think of this recipe:
OG: 1.111
FG: 1.025
ABV: 12%
IBU: 35
Mash:
Weyermen Munich II - 4 lbs
American Briess Toasted Barley (Victory) - .5 lb
Weyrmann Rauch (smoked malt) - .25 lb
Amber LME - 8 lb
DME - 1 lb (for the starter)
Corn Sugar - 2 lb
Hops:
Magnum .5 oz all of boil (60 min)
Mount Hood 1 oz 30 min from end
Magnum .5 oz 30 min from end
Yeast: Abbey IV Ale Yeast (not sure about this)
What do you all think?