Okay just glanced at the guidelines again and this seems to nail it. It is basically an imperialized version of my schwarzbier. I realize that lager yeast is more traditional but says that ale yeast can work too. Sorry, I didn't realize it would be so cut and clear...
A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained
roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.
Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex
alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.