maaswinhester, that looks like a good beer, but it's not a Baltic Porter. It looks to me more like a Foreign Extra Stout, but without any roasted barley. If you want more of a Baltic Porter per the BJCP guidelines (http://www.bjcp.org/2008styles/style12.php#1c), then you need to knock your dark malts down quite a bit, and delete the 5-minute addition of hops. Bitterness is also way high -- my calculator says 51 IBU, which is way too much for this style. Baltic Porter is sweeter than this, at more like 30 IBUs. I'm using Tinseth, which I find the most accurate, not sure what you've used. And this style does not have a whole lot of roasted flavors, not like a porter typically would. It is more caramelly, raisiny, etc. Consider trading in some of your dark malts for just a tad of Special B malt instead, for instance. Thoughts to ponder. But hey..... if you're not a style nazi, then by all means, go for it. Call it what you will, but IMHO it's really not a Baltic Porter.
Whatever you do, make sure it's the beer YOU want it to be, and enjoy it.
Thanks for the comments!
I am going to cut the chocolate malt to 4 oz, and may consider dropping the brown malt. I am trying to go for something that is close to style this time around, and then change in future recipes, if I so choose. I was thinking perhaps some Caramunich 80 in here (perhaps 4 oz?), instead of the Special B.
Now with the brown malt, I am thinking perhaps 4oz, but at the rate, and with the other ingredients, it looks like it might just muddy up the other flavors?
As for the hops, I will take your advice and drop the 5 minute addition, and cut back on the bittering. I can't really do a big boil on my equipment, and had the boil size set at 5 gallons. My beersmith has been acting weird lately for some reason, and noticed on another recipe that the IBUs were way off, which may account for why you got 51, and I got 38. Low to mid 30s in the IBUs is what I will shoot for now, as that seems to be my sweet spot for beers I taste as balanced.