The recipe looks good for a baltic porter. Here are some of my thoughts...
- I've read a common problem homebrewers have with Baltic Porters is that they finish too sweet because the yeast can sometimes crap out too soon if the correct amount of healthy/active yeast isn't used. I mashed at 150 F to add a little more fermentable sugars to help with that.
- I agree with not using any hops any later than 15 minutes remaining in the boil.
- For the grain bill, I used some pilsner in place of the maris otter/vienna. I like a tad more chocolate flavor in mine too, so I used 1/2 lb chocolate & 1/4 lb carafa, but your roasted malts are probably closer to style.
- If you're trying to stay true to style & have the ability to lager, I'd use one of the German lager yeasts which can really help accentuate the malt profile. My Baltic Porter is in the fermenter right now using Wyeast Bavarian Lager yeast @ 50 F.
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