That looks like a great tasting beer!
thanks! the recipe was
300g pale chocolate
325g crystal 60
hallertau (had it on hand) to about 30IBU
1/2 flat tsp calcium chloride
i tried making a higher chloride amount than sulfate, my intention was a distinctly sweet, chocolatey beer. if i did it again i would probably have a more typical assertive bitterness profile. it feels flaccid. not even exactly a fan of the pale chocolate malt either tbh, too smooth.
my re-do of this would be a more typical london porter with a lot of brown malt (10%), same proportion of chocolate malt, ~35 IBU, etc