My First all grain - porter, suggestions?

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yuval

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27L batch:
4.75 Kg Marris Otter - 68%
700 Gr Crisp Brown Malt - 10%
500 Gr toasted Quick oats - 7%
350 gr Cara-pils - 5%
350 gr Cara Aroma - 5%
280 gr munton's chocolate malt - 4%
70 gr black malt - 1%

Mash at high temp(160F) for 90 min add 21L water, no sparging, sparging in the end to fill until the 27L mark(first boil it for 5 min).

Boil for 60 min.
60 min Magnum (10%AA) - 30 gr
10 min Fuggles (4.2%AA) - 60 gr

Yeast: dry windsor ale

Ferment: 3 weeks primey at lower 60's F
Secondery: 2 months.
Bottle with brown suger for 2 weeks.
 
Two thoughts: The ratio of base malt to specialty malt seems low. And the mash temp seems high, I've never mashed above 158.
 
Meaning less carapils? less brown malt, cara aroma and chocolate malt?
So mash at 158 for full body?
 
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