I was planning on brewing an English-style porter, something along the lines of Sam Smith's Taddy Porter or St. Peters Porter, except draught-strength (a little smaller). Aside from the BJCP guidelines (which were very open-ended), I could find no useful guide in brewing this kind of beer. How does this look?:
Recipe: Briar Rose Brown Porter
Style: 12A-Porter-Brown Porter
Recipe Overview
Wort Volume Before Boil: 8.50 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.034 SG
Expected OG: 1.048 SG
Expected FG: 1.013 SG
Expected ABV: 4.7 %
Expected ABW: 3.7 %
Expected IBU (using Tinseth): 29.7
Expected Color: 26.7 SRM
Apparent Attenuation: 72.9 %
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
UK Pale Ale Malt (Maris Otter) 7lb 0oz (70.0 %) In Mash/Steeped
UK Medium Crystal (120EBC) 1lb 2oz (11.3 %) In Mash/Steeped
UK Pale Chocolate Malt 1lb 0oz (10.0 %) In Mash/Steeped
UK Brown Malt 12.00 oz (7.5 %) In Mash/Steeped
German Carafa Special III 2.00 oz (1.3 %) In Mash/Steeped
Hops
US Glacier (5.7 % alpha) 20 g Loose Whole Hops used First Wort Hopped
US Nugget (12.8 % alpha) 14 g Bagged Pellet Hops used 60 Min From End
Other Ingredients
Yeast: Wyeast 1318-London Ale III
Mash at 152 degF for 60 mins
Recipe Notes