Sara's Robust Porter

Another beer instigated by Sara.  The recipe has evolved from my previous attempts at a porter. This one Sara wanted to do a brewing experiment and re-pitch the English Ale yeast from our previous ESB into half of the batch, and ferment the other 5 gallons with Cal ale yeast just to see the difference. We will ferment both of them at the same time, at the same temperature to see what difference the yeast makes in this recipe.

The Numbers:
Batch size: 11 gallons
Boil size: 13.5 gallons
Boil time: 90 minutes
Grain weight: 23.5 pounds
Efficiency: 80%
Original gravity: 1.063
Final gravity: 1.015
Alcohol (by volume): 6.3%
Bitterness (IBU): 26
Color (SRM): 32.2°L  ___

Grain:
83% Maris Otter (19.5 lbs)
8.5% Crystal 40 (2 lbs)
5.3% Chocolate (1.25 lbs)
3.2% Black Patent (.75 lbs)

Single Infusion Mash:
Saccharification rest at 152 F for 45 min.
Sparge at 168 F.

Hops and Boil:
90 min. boil

2 oz E.K. Goldings (6.7% aa) at 60 minutes.
2 oz Fuggles (5% aa) at 15 minutes.
2 oz E.K. Goldings (6.7% aa) at knockout.

Yeast:
2 day starter of 1 liter + 1 vial of White Labs (WLP001) California Ale Yeast pitched into the first 5.5 gallons.
The remaining 5.5 gallons was fermented with a re-pitch of White Labs (WLP002) English Ale Yeast that we used in the previous ESB.

Notes:
Both beers will be fermented at 67° F.

Once again, Sara did all the brewing. Actually, I (Matt) only followed directions and assisted when I was asked to. This is 100% Sara's beer.