English Porter critique, por favor...

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mclamb6

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6 lbs Maris Otter
2 lbs Munich
1.5 lbs Brown Malt
1 lb crystal 77
.5 lb chocolate
.25 lb black patent

1.5 oz fuggles at 60 min
.5 oz fuggles at 15 min

WYeast 1968


Mash at 152 (with that amount of crystal, I think 154 wouldn't attenuate enough).

Recipe is inspired by Fuller's London Porter. One possible tweak would be to have equal amounts of crystal and chocolate (.75 each). If I did the latter, I might be able to push the mash temp to 154 to get a nice full body to the beer.
 
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