I Brewed My FIRST PORTER IN THREE YEARS, and it's AWESOME! (Award Winning)

It's been 3 years since I last brewed a porter, what's up with that? Well, today that changes, now I'm back in black. This is one of my favorite beers to drink, so this time I was determined to knock it out of the park. UPDATE: This beer went on to compete in the final round of the 2023 National Homebrew Competition, with a Mini-Best of Show Silver in my region!
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Recipe on Brewfather: https://share.brewfather.app/rz9DuOof...

Recipe for 5 gallons (19L) , your efficiency may vary:

"Back in Black"

6.4% ABV 35 IBU

10 lb Simpsons Maris Otter (74.1%)
1.5 lb Weyermann Munich (11.1%)
1 lb Simpsons English Medium Crystal (7.4%)
0.5 lb Simpsons Chocolate Malt (3.7%) added last 15 min of mash
0.5 lb Briess Midnight Wheat (3.7%) added last 15 min of mash

Mash:
Single Infusion mash at 154 F (67 C) for 60 min

Water (ppm): Ca: 51, Mg 7, Na 36, Cl 63, SO4 62, HCO3 94
Add to 8 gal (30 L) spring water: 2g Gypsum, 2g Epsom, 3g CaCl2, 4g Baking Soda
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min boil
60 min - 3/4 oz (21g) Nugget (13% AA)
10 min - 1 oz (28g) Willamette (4.1% AA)

OG: 1.068

Yeast: Lallemand London ESB

Ferment at 65-68 F (18-20 C), and ferment for 10-14 days

FG: 1.020
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0:00 Intro and welcome
0:32 Beer description and approach
4:11 Recipe
10:07 Brew day
13:13 Fermentation plan
18:37 Fermentation follow-up
19:16 Pour and tasting notes
27:28 Potential improvements
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