Originally Posted by Rustysocket
All of the malt extracts were muntons dark. The dme were purchased in 1lb packages. The lme was bulk. I'm not sure of the brand, I will check next time I go to the lhbs.
I don't have any data on the malt.
Is there anything I should(can) do to balance this out at this point? or do I just let it go and chalk it up as a learning experience?
Well, I'm not sure how long you boiled the hops. It looks like they only were boiled for 15 minutes? that might mean a very sweet beer (since the hops need to boil for about an hour to extract any bitterness). But chocolate malt is very harsh to me, so maybe the bitterness from that will counteract some of the sweetness.
While I applaud making your own recipes, I think maybe following a recipe or two to get the technique down might be helpful. If you make another porter soon, I'd try something like this:
8 pounds pale LME
1 pound Munich LME
12 ounces chocolate malt
1 pound crystal 40L malt
.5 black patent
1.75 ounce Kent Goldings 60 minutes
.75 ounce fuggles 15 minutes
.75 ounce Kent Goldings 0 minutes
(That recipe is from Jamil Zainasheff, not my own, but I like it!)
You want to make sure you boil the hops for the full time, so you get the full bittering from them. At 15 minutes left in the boil, you add the fuggles. At 0 minutes, flame out, you add the second goldings.
Skip the maltodextrine, as that just makes beer "thick", and get a better quality yeast than Munton's. If you like dry yeast, nottingham is a good one for porters.