Help w Smoked Baltic design plz!

Beer Recipes
1

My first attempt at a Baltic porter, want to add some Rye and the smoked malt, this is my first “rough draft” of the recipe.  All help/critiques welcomed!..

Smokey Rye
Baltic Porter
Type: All Grain Date: 10/31/2012
Batch Size (fermenter): 4.50 gal Brewer: Oposition Brewing Co.
Boil Size: 6.97 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 5.72 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 4.25 gal Est Mash Efficiency 79.4 %
Fermentation: My Aging Profile Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients

Ingredients
Amt Name Type # %/IBU
5 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 37.6 %
3 lbs Munich Malt - 10L (10.0 SRM) Grain 2 22.6 %
3 lbs Smoked Malt (9.0 SRM) Grain 3 22.6 %
1 lbs Rye, Flaked (2.0 SRM) Grain 4 7.5 %
12.8 oz Chocolate Wheat Malt (400.0 SRM) Grain 5 6.0 %
8.0 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 6 3.8 %
0.50 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 21.5 IBUs
0.50 oz Saaz [4.00 %] - Boil 30.0 min Hop 8 5.1 IBUs
0.50 oz Saaz [4.00 %] - Boil 15.0 min Hop 9 3.3 IBUs
1.0 pkg London Ale (White Labs #WLP013) [35.49 ml] Yeast 10 -

2

Anyone?

3

saw this and was going to let one of the others respond, but I’ll stab, I’ve made a couple BPs.

First, I don’t think you have enough rye to be able to detect it.  I’d bump it to at least 15%.

Second, why london ale?  Usually its a lager yeast, and the Cali Common pseudo-Lager actually seems to work the best.

Otherwise, it looks pretty tasty!

4

Thanks, I will think about bumping the rye, so lager yeast at ale temps?

5

no lager yeast at lager temps - the California Common yeast being the exception, where you can be in the high 50s low 60s.

6

Zymurgy had a pretty informative article on BPs issue before last.

7

Mine uses a little Special B.