Porter Part II

Just finished brewing the second Porter experiment.  I had to boil a little longer to get down to a gallon, which was a little weird, because I was right on with the pre-boil gravity.  I probably have to turn up the heat during the boil.  It is cooling in the bathtub as I write this.

The recipe was:
-2lbs Maris Otter
-0.1Lb Flaked Barley
-0.05Lb Black Patent
-0.1Lb Chocolate
-0.1Lb Crystal 120L
MASHED AT 152F FOR 60 MIN
-0.3oz Fuggles hops @ 70 min (should have been 60)
-0.2oz Fuggles hops @ 30 min (should have been 20)
0.1Lb Dark Brown Sugar @ 20 min (should have been 10)

I'm using the Safale US-05 yeast to ferment this one, 5 grams to be exact.

I bottled the Wheat as well, and it had not fermented down as far as I wanted, even though it got an extra week.  This is the second, separate beer this has happened with, so I have to look at my fermentation process.  I am going to try a warmer place first, trying to stay at or above 65 degrees F, or 19 C.  The overpitching with a very attenuative yeast should help as well.

I also bought the barleywine ingredients, and I'm brewing that ASAP, so I can set aside some bottles to age.