Pumpernickel Light Porter (?)

[nihir]

Hi!
I'm planning to brew a dark malty ale, similar in taste to baltic porter, but much lighter in strength - 2-3% ABV, around 1.032 (8 Blg) OG.
I'm especially interested in pumpernickel/dark bread flavour, which appears sometimes in dark beers.

Using brewness, I made an inicial recipe, for 20 liters (around 5 US gallons) :

Name	Amount	EBC
Weyermann - Dehusked Carafa III	0.3 kg 9.7%	1024
Caraaroma	0.3 kg 9.7%	400
Weyermann - Vienna Malt	1.5 kg 48.4%	8
Weyermann - Rye Malt	1 kg 32.3%	7
Sum	3.1 kg

What do you think, any tips, advises?
I'm wondering if 300 g of Caraaroma isn't too much, on the other hand i've seen more caramel in baltic porter recipes.
I'm also considering switching Vienna to Munich, maybe even Weyermann Dark Munich, but I'm not sure if it'll give me enough diastatic power to convert specialty grain.

 

[JohnSand]

It looks like an interesting recipe. One website I looked at recommended Carafa only up to 5% of your recipe. I think the rye and Vienna will give you a nice base. Welcome aboard, keep us posted.