Baltic Porter is too Roasty.. help?

[syd138]

Batch Size: 5.50 gal

Ingredients

Amount Item Type % or IBU
6.25 lb Light Dry Extract (8.0 SRM) Dry Extract 52.08 %
4.00 lb Munich Malt (9.0 SRM) Grain 33.33 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.33 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.17 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.08 %
1.00 oz Millenium [15.50 %] (60 min) Hops 40.1 IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] (10 min) Hops 3.8 IBU
2 Pkgs Nottingham (Danstar #-) Yeast-Ale


Beer Profile

Est Original Gravity: 1.081 SG
Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.10 %
Bitterness: 43.9 IBU
Est Color: 27.6 SRM
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So I brewed this up a couple months ago. It tastes ok, but not great. I has a very bitter, overly-roasted, dry after taste to it. And the color wasn't as dark as I thought it would be. Kind of a bland beer.

Did I use too much Munich? I don't think 0.50 lbs of Chocolate is too much.
Should I have used more Carmel? More hops?

 

[Nateo]

Well, you get 93% apparent attenuation. That will make pretty much any beer taste dry, and will highlight the roasty/bitter flavors in the beer. Next time I'd use a less attenuative yeast, use more cara-malts, or both.

 

[Poobah58]

Just finished brewing mine today!

 

[Hermit]

Well, you get 93% apparent attenuation. That will make pretty much any beer taste dry, and will highlight the roasty/bitter flavors in the beer. Next time I'd use a less attenuative yeast, use more cara-malts, or both.

I was looking for the 'roasted' malt and only see half a pound of chocolate. I'd second dry.