OK, here's what went into the porter currently in my fermenter awaiting bottling.
Now, I don't recommend anyone brews this, let me make that clear, it's an experimental. I'm working on a recipe for a Baltic Porter and I want to see the difference varying amounts of roasted malts make while I wait for winter to kick in enough for me to ferment a lager in the basement. This is my second ale based experiment. While the first was really nice to drink, it was way too bland.
MiniMash:
1Kg JW Trad Ale Malt
1Kg JW Munich
300g Chocolate Malt
200g Crystal
100g Dark Munich
100g Black Malt
100g Roast Barley
Extract:
1.9Kg Light DME
25 Litres for OG 1.054
Hops:
20g Pride of Ringwood Flowers 10% 60 mins
15g E Kent Goldings 5.1% 30 mins
28.5IBU
Yeast:
Safale S-04
I just tried a sample 1/2 pint from the fermenter and it is a
bit strong on roast flavour for a robust porter. About 1/2 way between say James Squire Porter and Coopers Best Extra Stout in terms of roasty flavours. Swapping the roasted barley for the same amount of black malt would make a perfectly fine Robust Porter.
For my Baltic Porter I reckon I'll go with this balance of roasted grains, a much higher OG (made up with extract) and of course a lager yeast. (Maybe more Munich and less Ale Malt too).
Anyway SJW, when did you pitch yeast on your porter? You should be able to report back if
you think it's too roasted. After all, it's your beer