Newbeerguy

Recipes 

I agree with usfmikeb and BigEd, too much crystal malt for the style. Personally I'd cut down the crystal to about 8-10%. I'd keep the chocolate malt at 8-10% as well. Depending on how roasty you like your porters I think 1-2% black patent and 1% roasted barely work well.

usfmikeb

Recipes 

Yeah, this will be a sweet, caramely porter. My porter recipe has equal amounts of choc malt and crystal, both at ~9% of the grain bill, plus a bit of debittered black and smoked malt.

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Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

ezzieyguywuf

Recipes 

I remember why I chose such a large proportion of crystal: my last amber that I mad had 20% crystal, and I was really happy with the malty/caramely profile of it. I decided to expand on that with my porter, so kept the crystal at 20% and added a bunch of chocolate to sort of balance it out. I'm looking for a rich, full-bodied porter, I'm even considering adding some lactose next time I brew it to give it a thicker feel. I think at that point, though, I'd def. be hard to justify classifying it as a porter. Well, I guess we'll see how this thing turns out, thanks for the feedback guys.

RandomBeerGuy

Recipes 

It sounds like you want a porter but made a stout or a baltic porter.

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