No but I imagine it wouldnt take much I think the most I used was in my Dubbel and that was off the top of my head 150g for 20L I reacon it was spot on!!
My Port Stout had about 220gms in 20 litres, definately contributed to the overall picture.. Allthough yeah I think overall that was only like 3% overall..
I dug up a PM from Buttersd70 (big english bitter brewer) from AHB where he said in all of his bitters he uses 7% cara-aroma and 3% chocolate and 90% Maris Otter.
Hi Studio1. Easy on the hops, if you are trying to let the malts shine through. You want an IBU count of a maximum of around 20. Idealy around 15-17. Keep the flavour/aroma hops low and not too late in the boil (I put mine in at 15 from end). I think some of the other guys who brew malty ales might have a better idea (Stu?).
Yeah - Porters are nice when bitter though: 35IBU isn't bitter considering he'll be finishing around the 1.014 - 1.016 mark. I'll give an example my last porter at 6.5%abv FG 1.016 and 65IBU and it was nicely ballanced winning gold in the Home Brew Club Nationals.
Your ingredients look very good for a porter, Studio1. If I were brewing this, I'd be looking around the 6%abv mark and splitting the malts up something like this.
cheers for the advice guys. Will go along with grain bill as suggested thanks and shoot for about 6% 35IBU. Just had a tought I could use 1469 (west yorkshire) yeast if I wanted.
Just went downstairs to find my pale crystal has weavils - ewwww. Will have to get some more.