Mince Porter Recipe, thoughts?

[DerStoff]

Any thoughts on the following recipe? Going for a decently full-bodied, dark porter: roasty with sweet hints of chocolate, dark fruit, and with citrusy orange-like aroma from the hops (hence Summit).

I don't have a large enough pot (even if I did, I don't have a propre place to use it) so I'm stuck using beer kits as a base, but I've used speciality steeping to success with these so I know it can be done. (just pretend that I'm doing all extract & ignore the lack of bittering boil?)

Any help or advice you guys could give would be wonderful, thanks in advance and haoppy brewing

Mince Porter
1.500 kg (3.3#) English Bitter Beer Kit (Cooper’s)
1.000 kg (2.2#) Light DME (Munton’s)
0.500 kg (1.1#) Dark DME (Munton’s)
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0.350 kg (12.3oz) Crystal Malt (120 EBC)
0.200 kg (7oz) Chocolate Malt
0.125 kg (4.4oz) Special B Malt
0.100 kg (3.5oz) CaraPils
NB 2.7-3.1 Litres to Kg grain steeping ratio (no sparging or squeezing)
NB @ 65-68C (150-155F) for 30min
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30min: 15g (0.5oz) Cascade
15min: 1 tsp Irish Moss
20g (0.7oz) Summit
05min: 20g (0.7oz) Summit
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Top up to 23L (6 USgal)
S-04 Safeale yeast
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Ferment @ 18-20C (64-68F) for 3 weeks
Dry Hop @ end week 2 (i.e. for final week)
: 30g (1.0oz) Summit
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Batch prime w/ 40-50g (1.40-1.75oz) Sugar

 

[DerStoff]

Shameless self-bumb...

More specifically, does anyone see the steeping grain ratios to be out of style? I know usually porters have some roasted barley, black malt, or black patent, but I figure with such a dark crystal (120 EBC...lovibond 120ish...i.e. very dark) would do the job and having the special b would bring back some roasty dark fruit sweetness?

How much chocolate malt is too much? I don't want a Young's Double Chocolate, but just some balance sweetness.

Summit hops? Anyone care to weigh in...heard mixed things a la potential onion flavour disastres...Was thinking of replacing with Challenger: no orange but a good spiciness?