Recipe: Baltic Rye Experimental Porter
Specifics
General Information
Method: All Grain
Source: Chris Hillman
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
9.00 pounds
Munich Malt - 10L
54.1% of grist
2.50 pounds
Rye Malt
15% of grist
2.00 pounds
Pilsner (2 Row) UK
12% of grist
1.00 pounds
Cara-Pils/Dextrine
6% of grist
1.00 pounds
Caramunich Malt
6% of grist
0.50 pounds
Carafa III
3% of grist
0.25 pounds
Caramel/Crystal Malt -120L
1.5% of grist
0.25 pounds
Special B Malt
1.5% of grist
0.13 pounds
Roasted Barley
0.8% of grist
16.63 pounds 100% of grist
Adjuncts
0.75 pounds Rice Hulls  
1.00 pounds Candi Sugar, Dark  
Non-Fermentables
1.1 Whirlfloc Tablet @ 15 minutes  
Reference
Hops
Fermentation
Primary: 14 days @ 63° F
Secondary: 0 days @ ° F
Tertiary: 0 days @ ° F
Lager: 14 days @ 32° F
Age: 0 days @ ° F
Notes

My thought is that the Rye &Candi sugar will tend to dry the beer out, and thin the body. Combatting this with the Cara-Pils &Caramunich malts.

I added the 2# of pilsner malt to help with conversion. I've had trouble with 100%munich recipes in the past and think the pilsner malt should help.