Chocolate Porter Critique

[JayPowHound]

Trying to come up with an AG Chocolate Porter recipe for this winter. I'd like something not too bitter and certainly not too sweet but with a noticeable chocolatey finish, if that makes sense... Here's what I've come up with, what do you think??

OG: 1.061
FG: 1.015
IBU: 48
ABV: 6.1%
BU:GU .78

Single step infusion at 154*
60 min boil

10# 2-Row (81.6%)
1# Munich (8.2%)
1# Chocolate (8.2%)
4oz. Black (2.0%)

1 oz. 8.1% Northern Brewer for 25.8 IBU @ 60min
2 oz. 5.0% Golding for 19.3 IBU @ 20min
1 oz. 4.5% Fuggle for 2.9 IBU @ 5min.

Wyeast 1098 - British Ale


So what would you keep, what would you change? Is there the right amount of chocolate to get the flavor I want? I ditched the crystal for munich to mellow down the sweetness, was that a good move? Should I keep the black in there, add some roasted? Thanks!!

 

[dgez]

hmmm..to me 1# chocolate seems a bit much. I'd maybe up the munich, substitute some 2-row for a mild ale malt, maybe use some dehusked carafa I or II instead of the chocolate. Throw in 4-8oz of toasted oats for some creaminess...mmmm

 

[bierhaus15]

Recipe looks good as is, though I would drop the munich for some dark crystal malt. 8% chocolate is fine, I frequently use up to 10% in robust porter and american stouts and get great results. Add a little roasted barley and you'll get a lovely dark chocolate - mocha flavor. Also, flaked oats would make a great addition, say 5%. Black patent isn't really necessary here IMO.