Double mild or failed brown porter?

I made a beer about 5 weeks ago that I am kegging tonight. Originally I was shooting for a brown porter, but didn't want to put any chocolate malt in it, which kind of deprived it of that roasted malt/chocolatey quality. I did however put about 2 lbs. of caramel in (5 gal batch), 1 lb. each C40 and C120. Also a little biscuit and black patent. Also, the beer didn't quite attenuate down to 1.011. Any thoughts, I haven't made many traditional english beers before.

Sounds nice. I probably wouldn't enter it in a comp as a brown porter if it was lacking roast character, though it sounds like a fine mild or southern brown ale depending on the gravity.

I tried it today. Its still really undercarbed, but its suuuuuper thick. It finished at like 1.016...which didn't seem that bad. Its hard to get down. I hope some higher than traditional carb will even it out a bit.

So its still a little thick, but carbed up a little more than normal its actually pretty good.