Let me explain my grain bill. My favorite porter is Olfabrikken Porter. It can be found here:
Here is the description:
A dark and rich porter inspired by the Baltic porters traditionally made in Scandinavia. Roasted without being burned or bitter, with the flavor dominated by dried fruits and vinous notes. High amounts of residual sugars and a fruity aroma makes this beer the perfect companion for chocolate desserts, if served lightly chilled. Brewed on Maris Otter ale malt, British Brown Malt, chocolate malt, roasted barley, two types of caramel malt and brown sugar.
As you can see, in my porter recipe I have British Brown, Chocolate malt, and two types of caramel malt. I substituted Black Patent for the roasted barley. The only ingredient I'm not using is brown sugar.
Somebody on this forum looked at my grain bill and said "Well, personally, I'd back off the chocolate and brown. Choc and brown can get dry and bitter. Ideally, brown malt should be mashed, so adding in some base malt would be a good move."
Then somebody else responded:
"Personally, I don't have any issue with the Brown and Chocolate malts, or the Black Patent.
.25# Special B
.25# Biscuit Malt
To the grain Bill"
See my dilemma?! Some people tell me my grain bill sounds delicious. Other's think it's strange. I know it's all subjective. I'm probably going to keep the grains as they are. Must move forward!
Now the hops:
I'm not sure what the IBUs should be in a porter. I cannot really find an Olfabrikken clone except for this:
A.A. 64%- 65%
5.25 final volume
10# Maris otter 2.5L
1.25 British Brown 70L
1.25 honey malt 15L
1.25 Carastan 37 37L
.75 british chocolate 500L
.75 british roast barley 500L
6oz. black strap molasses @ 5 minutes
.75oz chinook @ 12% AA -@- 60min
.25oz Cascade@ 6% AA -@- 15min
3 packs Wyeast 1318 @ 66-69 degrees
Everyone told me that I should use East Kent Goldings in my recipe. So that's what I'm doing now. Just not sure how much to use or when.
I don't want to clone Olfabrikken but I do want to make something similar. Or atleast head in that direction.
In the end I'll be happy if I can just make either a porter that is a bit sweet or a porter that is nicely balanced. Trying to stay away from something too bitter.
I'm really confused by all the comments. eelpout says my porter recipe seems too hoppy, but if you look at the olfabrikken clone, his recipe is for 45 IBUs. I thought 30 seemed like a good balance. Not really sure. This is my first time brewing a porter.
I apologize for this super long post. I would greatly appreciate any more help. Thanks gain for everyones time!