Pinta Imperator Batycki - Imperial Porter Clone Help

[Shenanigans]

I have to admit I haven't had this beer yet but as I write this it has 172 ratings and a rating of 100% on Rate Beer.
Several YouTube reviews I've watched all called it an amazing beer.

It basically an American style imperial stout brewed with a lager yeast in Poland so it difficult to find a lot about it.

My polish friend is going home in a few months and she promises she will hunt down a few bottles for me and I should probably wait until it try it before I try to clone it but I thought I would start the ball rolling.

I found a good description of all the ingredients but I need to figure out the ratios:

COMMERCIAL DESCRIPTION
A beer in Imperial Baltic Porter style. Contains: Weyermann malt: Munich Type I malt, Pilsen malt, diastatic barley malt, Vienna malt, Caramunich Type III, Caraaroma, Carafa Special Type I, soda extract, sugar. Hops: (USA) Amarillo, Ahtanum, Centennial, El Dorado, Mosaic, Zeus; yeast Saflager W 34/70. Recommended serving temperature: 13 C- 14C. Recommended glass: flute glass. Food pairing: fresh pear, strawberry sorbet, dark chocolate.

A Baltic Porter – a dark and strong lager beer – The National Brewing Treasure of Poland. In the classic version with a gravity of about 20 Plato is successfully brewed by several Polish breweries. As PINTA we appreciate the values of Baltic Porter, but as usual we make a one step further. We present our dark giant of malt and hops.

Pinta Imperator Bałtycki – a beer for special occasions.

Ext. 24,7°P

 

[Shenanigans]

oops I forgot some important info :smack:

IBU: 109 ABV: 9.1%

So that means OG approx. 1.104 and SG 1.035

I'll put together something in BS when I get a chance just to have somewhere to start.

 

[Shenanigans]

So I finally put something together.

65% eff. OG 1.103 IBUs 106

4.00 kg Munich Malt (20.0 EBC) Grain 1 37.1 %
3.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 27.9 %
2.50 kg Vienna Malt (6.9 EBC) Grain 3 23.2 %
0.50 kg Crystal Malt Medium140-160(Bairds) (146.0 EBC) Grain 4 4.6 %
0.25 kg Caraaroma (256.1 EBC) Grain 5 2.3 %
0.15 kg Carafa Special II (Weyermann) (817.5 EBC) Grain 6 1.4 %
0.12 kg CHÂTEAU CHOCOLAT (900.0 EBC) Grain 7 1.1 %
0.25 kg Soft Candi Sugar, Brun Foncé (Dark) (43.3 EBC) Dry Extract 8 2.3 %
70.00 g Nugget [13.30 %] - Boil 75.0 min Hop 9 79.1 IBUs
15.00 g Amarillo [9.10 %] - Boil 15.0 min Hop 10 5.5 IBUs
15.00 g Cascade [5.80 %] - Boil 15.0 min Hop 11 3.5 IBUs
15.00 g Centennial [9.70 %] - Boil 15.0 min Hop 12 5.9 IBUs
15.00 g El Dorado [15.00 %] - Steep/Whirlpool 20.0 min Hop 13 5.5 IBUs
15.00 g Mosaic (HBC 369) [12.00 %] - Steep/Whirlpool 20.0 min Hop 14 4.4 IBUs
15.00 g Willamette [5.70 %] - Steep/Whirlpool 20.0 min Hop 15 2.1 IBUs
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 16 -

Any comments?
Should I be dry hopping too?
Maybe it's better to leave out the whirlpool and add all hops apart from the nuggets at 30 min.
I really need to get my hands on a few bottles of this stuff to get a feel for it.


Thanks!