Baltic Porter Recipe...Help!

So I posted this in the beginner forum and got some advice but now that it's revised I figured I would repost here and see what everyone thinks. Brewing this one tomorrow.

Cal. OG: 1.074
Cal. FG: 1.020
SRM: 39
IBU: 29.3
ABV: 7.2
Yeast: Wyeast Irish Ale 1084

6# British Light LME
3# Briess Amber DME
.5# Crystal 80L
.5# Black Patent
.5# Chocolate Malt
.5# Organic Brown Sugar
.5# Organic Cane Sugar

2oz Perl 7.5% 60min
1/4oz Mt Hood 6.7% 20min
1/4oz Mt Hood 6.7% 5min


I am hopping that with the small amounts of brown and cane sugar I wont get any dry or overly sweet tones. Anyone ever try these amounts? Results?

Also I have read that this yeast requires filtration due to it's medium flocculation. I dont have a filter and dont plan on getting one, will not filtering change the taste?

Thanks again for all the help.

i wouldn't worry about filtering. just use a kettle fining and you'll be fine.

are you going to lager this?

never used any sugar so I can't comment. otherwise it seems good. pitch a big starter and aerate well to get it to attenuate far.

I wont be lagering. No place to do it.
I am not sure of what you mean by kettle finning.