This is our Black Butte Porter Clone, and a long time favorite recipe.  Rich maltiness with a balanced hop bitterness.  

makes 5 gallons

6.6 - lbs Amber Malt Syrup
¼ - lb Black Barley
¼ - lb Chocolate Malt
¾ - lb 120L Crystal Malt
2 - oz. Fuggles Hops (boil 60 min)
1 - oz. Kent Golding Hops (finishing hops, boil last 3 min)
¾ - cup corn sugar for bottling
White Lab British Ale yeast

original gravity 1.052
final gravity 1.014
alcohol content 5.0%
IBU's = 30

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add finishing hops for last 3 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual.