If you can convert the base malt to extract, this is an excellent recipe by John Palmer (How To Brew). Some folks don't like black patent malt, which is one reason to give this recipe a try using brown malt(Thomas Fawcett brand, not Baird).
Malts Gravity Contribution
8 lbs. of 2 Row Base Malt
1/2 lb. of Special B Malt
1 lb. of Crystal 80L Malt
1/2 lb. of Chocolate Malt
1 lb. of Brown Malt
BG for 6 Gallons
OG for 5 Gallons
Hops IBU Contribution
1 oz of Galena (11%) at 60 minutes
1/2 oz of East Kent Goldings (5%) at 40 min.
1/2 oz of East Kent Goldings (5%) at 20 min.
Total IBUs 50
Yeast Fermentation Schedule
Irish Ale (liquid)
Primary Ferment at 65°F for 2 weeks.
Or 1 wk Primary and 3 wk Secondary.
Allow to Bottle Condition at least 1 month.
Mash Schedule - Two Step Infusion
With Porters and Stouts, English yeast strains are good choices for more of the tart character that is part of these styles. Any of the dry yeasts like Windsor would also be good.