Robust Porter Critique

[BPal75]

I've mostly just done kits or followed other peoples recipes to date. I've experimented with a few of my own recipes, but typically pretty basic pale ales following style pretty closely. This is my first stab at something that strays a bit, although roughly I would classify it as a robust porter.

I'm very interested in everyone's opinion here, both as to how you think this would taste, as well as whether you have any suggestions to perhaps tweak it a bit to make it even better!

Type: Partial Mash
Batch Size (fermenter): 5.25 gal

Ingredients:

2 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 27.8 %
1 lbs Biscuit Malt (23.0 SRM) Grain 2 11.1 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 11.1 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 5.6 %
0.75 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 5 23.9 IBUs
0.50 oz Fuggles [4.50 %] - Boil 20.0 min Hop 6 5.4 IBUs
4 lbs Pale Liquid Extract [Boil for 15 min] Extract 44.4 %
0.50 oz Fuggles [4.50 %] - Boil 5.0 min Hop 8 1.8 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) Yeast

Est Original Gravity: 1.052
Est Final Gravity: 1.013 SG
Bitterness: 35.8 IBUs Calories: 151.6 kcal/12oz
Est Color: 25.1 SRM

Mash Steps
Saccharification Add 8.75 qt of water at 160.0 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 5.37 gal water at 168.0 F

Thanks in advance!

 

[BPal75]

Anything?

 

[bierhaus15]

You got more of a brown ale type of thing than a porter. First, I would drop about 1/2 of the biscuit malt, since 11% is a bit much. If you were brewing with all MO, I would drop it entirely. Munich will add some maltiness and the black malt mostly color and some light roast character at that percentage. I would use some medium-dark crystal in this, around 6-8%. Say 0.75lb of a crystal 80L. Other than that, throw in a half pound of chocolate malt and you got a pretty good start to a porter.