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Opinions on this Brown Porter with Figs recipe

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JDFlow

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Joined
Apr 18, 2012
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Location
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Just wanted some opinions on how this recipe looks for a Brown Porter. It's a Saku Porter clone from a site that doesn't seem like a solid source of info. Does this look like it will produce a Brown Porter?

Batch Size (G):********** 3.0
Total Grain (lb):******** 8.400
Total Hops (oz):********* 0.90
Original Gravity (OG):*** 1.072* (°P): 17.5
Final Gravity (FG):****** 1.018* (°P): 4.6
Alcohol by Volume (ABV):* 7.07 %
Colour (SRM):************ 30.7** (EBC): 60.5
Bitterness (IBU):******** 38.2** (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes):***** 60

Grain Bill
----------------
4.000 lb Maris Otter Malt (47.62%)
3.200 lb American 2-Row (38.1%)
0.500 lb Chocolate (5.95%)
0.400 lb Crystal 120 (4.76%)
0.300 lb Munich I (3.57%)

Hop Bill
----------------
0.60 oz Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
0.30 oz Hallertau Aroma Pellet (8.1% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)

Misc Bill
----------------

Primary fermentation for 7 days.* Secondary for 14 days with desired amount of figs.

Single step Infusion at 156°F for 60 Minutes.
Fermented at 52°F with Wyeast 2206 - Bavarian Lager
 
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