Brewery still out of action (waiting on replacement parts), but to pass the time I've tried to devise a couple of recipes to brew over the winter months. One of the recipes I'm creating is a Baltic Porter. I'm not obsessed with sticking to the style guidance, but I'm told a Baltic Porter should have a certain roasted character to it - but I want any roasted flavour to be present, but well restrained and intermingled with the richer caramel malts. Would pale chocolate malt be the way to go for this? Other recipes I've seen tend to use either brown malt or chocolate malt. I'm also toying with the idea of rye, as liquorice is mentioned in the style guidelines too. Rye + pale chocolate + crystal = overload?