[IMperry9]

Hey everybody, I am finally getting back into the swing of things  and brewing again. While my SMaSH Rye is fermenting away I want get something in my keg for the winter. A Porter sounded like a good start.
Grain Bill:
81% Pale Ale Malt=10.3lbs
8% Cara-Amber=1lbs
8% Rye Malt=1lbs
1% Carafa III Dehusked=.13lbs
2% Roasted Barley=.25lbs
Total Lbs=12.70lbs
What I am Going for:
OG:1.060
FG:1.015
ABV:5.895%
IBU:30-35
SRM:37.7
I'll probably use Willamette or Simcoe Hops and using Safale US-04. I think it will have some good character and be drinkable, nothing special. Any feedback is welcome!

[pete b]

Others may comment on the grain bill but my personal preference would be wy1450 and maybe a bit less ibus and I generally don't put any flavoring/aroma hops in roasty beers.

[dannyjed]

I would use Chocolate malt instead of Roasted Barley.

[Iliff Ave]

I think you are going to want more than 3% roasted grain. I think a lot of people use a combination of chocolate and black patent for Porter and chocolate and roasted barley for Stout.

[neddles]

GLBC Edmund Fitzgerald is a mix of chocolate and roasted barley and is a delicious porter. At one time (or maybe still is) a classic example listed by BJCP.

[IMperry9]

Thanks for the feedback! Some the ingredients I planned on throwing in because it is what I have on hand. The hops I was only going to use as the bitter charge at 60 minutes but any hop recommendations? Also does it matter if I use English or American yeast? Why do you prefer chocolate malt instead of roasted barley? I like porters that have some astringency and figured that roasted barley would do the trick. Maybe sub the Carafa III for some chocolate malt? I am basing this recipe off this...sort of.... https://byo.com/bock/item/1260-practical-porter.

[neddles]

I also agree with the above comment that you will want most roast malt regardless of which one you choose. I don't see how this recipe could possibly get to 37 SRM you noted in the OP.

[Steve Ruch]

I made a porter using rye and chocolate rye that came out pretty good.

[Ale Farmer]

What about using brown malt? For me, this makes a porter different than a stout.

[JJeffers09]

Depends on the substyle of porter you are going for, however I really do agree black malt and chocolate malt is what helps push a porter up.  Then there is the rich UK pale / M.O. base that helps boost the toasty biscuit rich malt.