Can you point me to a reliable recipe that will use up 2 or 3 hundred grams of chocolate malt?
I've just looked up Dray Paddy and it;s quite strong. My recipes don't go beyond 5% except for Baltic Porter (which is a lager). If you want to go with Morton, I'd leave out the treacle, certainly, as it can be overpowering. If you haven't got Brown Malt then either leave it out or replace it with half the weight of pale malt. The IBUs, too, are a bit high for a "dry" porter. I'd aim for 40 max.
Thank you.
I like the first and the third one. Note they both use brown malt in very different proportions. I don't know how familiar you are with brown malt, but it has quite a characteristic flavour and I remember reading somewhere that a porter isn't
I was expecting to find a recipe that used a greater proportion of chocolate malt. I have used brown malt once before. It was a long time ago. I'll have to trawl through my beersmith recipes to find it and see if I remember it.
The Sinebrychoff Baltic Porter recipe looks odd for a Baltic Porter. I followed this one, but it does need lagering to get the most out of it. And aging.
