Robust Honey Porter.

This is my plan. Anything you'd suggest changing? I'm up in the air about the yeast. I have wlp001 and wlp011. I'm thinking maybe the cal ale yeast might be better because the honey malt should give a natural sweetness regardless of the attentuation.

20.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 7.69 %
1.00 lb Caramel Wheat Malt (46.0 SRM) Grain 3.85 %
1.00 lb Chocolate Malt (410.0 SRM) Grain 3.85 %
1.00 lb Chocolate Pale (225.0 SRM) Grain 3.85 %
1.00 lb Honey Malt (25.0 SRM) Grain 3.85 %
1.00 oz Nugget [13.00 %] (60 min) (First Wort Hop) Hops 23.5 IBU
2.00 oz Williamette [5.50 %] (10 min) Hops 6.6 IBU
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale

Beer Profile
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.020
Estimated Alcohol by Vol: 5.65 %
Bitterness: 30.1 IBU
Est Color: 29.8

I'm assuming this is a 10 gallon batch. In that case, I would either up the honey malt or add some actually honey.

I did a honey and rye porter recently (2.5 gallon batch) with 8 oz of honey malt and I can tell you that it has basically no honey flavor in it. I also fermented with S-05. Take from that what you will.

Yes it is 10 gallon. I do have some organic homegrown honey that I get from a friend. The fields around his house contain clover and buckwheat so the honey has a nice orange color. I think I have about 1.5lbs left after using the rest on my RIS.

So if I add actual honey to the flameout, then I may want to stick with the WLP011. I want to beer to be full bodied, but not over the top sweet.