American Porter Robust Porter

So I wrote out a recipe for a robust porter and entered it in a comp, it scored 40 points and I figured it was time i actually shared some brewing knowledge. I m a huge fan of HBT and have gotten a lot of inspiration off of here so here it is,

All grain
boil: 60 min
batch size: 5 gal
boil size: 6 gal
efficiency: 75%
OG: 1.054
FG:1.013
yeast: Wyeast 1056
mash temp: 156 for 60min
primary for 10 days then secondary for 21

7.5 lb American - Pale 2-Row 37 1.8 75.6%
3.2 oz American - Black Malt 28 500 2%
6.4 oz American - Chocolate 29 350 4%
1.9 oz American - Caramel / Crystal 120L 33 120 1.2%
4.8 oz United Kingdom - Brown 32 65 3%
1 lb American - Caramel / Crystal 60L 34 60 10.1%
6.4 oz American - Carapils (Dextrine Malt) 33 1.8 4%
9.92 lb Total

1 oz East Kent Goldings Pellet 5.7 Boil 60 min 22.78


I mashed at 1.25 qt per lb

This beer did very well at comp and has been a favorite amongst family and friends, great roasty, carmel, and chocolate flavor. It went over so well I brewed a commerciall scale version of this at work. If you brew it let me know what you think along with any questions comments and concerns you have.
Cheers!

I did some tweeks on it and got rid of some of the decimals and uped it but stayed pretty true. Used Nottingham yeast and it fermenting very nice right now, hit my gravity at 1.052 and tasting it then was a real smooth overall recipe, thank you for sharing!

Very nice! No problem!