critique my chocolate porter

[timrox1212]

going for a thick/malty/chocolate bomb of a porter.


Title: Chocolate porter\
\
Brew Method: Extract\
Style Name: Robust Porter\
Boil Time: 60 min\
Batch Size: 5 gallons (fermentor volume)\
Boil Size: 6 gallons\
Boil Gravity: 1.066\
Efficiency: 35% (steeping grains only)\
\
STATS:\
Original Gravity: 1.079\
Final Gravity: 1.031\
ABV (standard): 6.32%\
IBU (tinseth): 34.66\
SRM (morey): 40\
\
FERMENTABLES:\
9.25 lb - Liquid Malt Extract - Light (69.8%)\
1 lb - Maltodextrin (7.5%)\
\
STEEPING GRAINS:\
1 lb - American - Chocolate (7.5%)\
1 lb - American - Caramel / Crystal 80L (7.5%)\
0.5 lb - Flaked Oats (3.8%)\
0.5 lb - German - Carafa I (3.8%)\
\
HOPS:\
1 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 60 min, IBU: 25.68\
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 20 min, IBU: 8.97\
\
OTHER INGREDIENTS:\
8 oz - Cocoa nibs, Time: 14 min, Type: Flavor, Use: Secondary\
\
YEAST:\
White Labs - Pacific Ale Yeast WLP041\
Starter: Yes\
Form: Liquid\
Attenuation (avg): 67.5%\
Flocculation: High\
Optimum Temp: 65 - 68 F\
Fermentation Temp: 62 F\
Pitch Rate: 1.25 (M cells / ml / deg P)\
\

ferment at 62 for 2 weeks. transfer to secondary ontop of chocolate nibs for another 2 weeks then keg it up.