Originally Posted by ReverseApacheMaster
If you could tell us more about what flavors you're looking for in the beer that would help give more specific advice about whether the recipe is what you want. Otherwise, we're all just going to tell you what we like instead of what you and/or you wife likes.
Thanks for the replies. I guess I'm looking for something smooth, with a creamy mouthfeel and a little toasty (not so roasty). A little dark chocolate bitterness, but I'm gonna make some extract of cocoa nibs and extract of cinnamon to add to 1/2 of the base at kegging time, and maybe some coffee or vanilla to the other 1/2.
I like the Munich/2Row combo as a base with Pale Ales, and was hoping to get a little more biscuity flavor by using 15%. I've never used Marris Otter, do you use it as a 100% of your base malt, or can you still get its character using 50/50 or even less? Judging by the beers I've had with it, I can't really justify the premium price (its $2/lb at LHBS, 2row is $1/lb). But I'm not sure I've had it in a porter.