thoughts on this robust porter recipe

[schubes24]

% LB OZ Malt or Fermentable ppg °L
44% 4 0 American Two-row Pale info 37 1
33% 3 0 Light Dry Malt Extract info 45 8
6% 0 8 Caramalt (Thomas Fawcett) info 34 15
6% 0 8 Chocolate Malt info 34 475
4% 0 6 Briess Crystal Malt 40L info 34 40
3% 0 4 Briess Munich Malt info 34 10
3% 0 4 Amber Malt info 35 22
1% 0 2 Briess light roasted barley info 34 300

Batch size: 5.5

gallonsuse time oz variety form aa
boil 60 mins 1.0 Goldings, East Kent info pellet 5.0
boil 30 mins 1.0 Goldings, East Kent info pellet 5.0
boil 20 mins 1.0 Willamette info pellet 5.5
boil 5 mins 0.5 Goldings, East Kent info pellet 5.0
boil 1 min 0.5 Goldings, East Kent info pellet 5.0

 

[Oldsock]

I bet it would be fine as is, but it is probably more complex than it needs to be. For example, 4 oz of Munich malt really isn't going to add much (Munich is really a base malt, not a specialty malt its flavor is just a bit breadier/toastier than pale malt). Similar story for the Amber malt and the light roast barley, at those levels odds are they will be below the flavor threshold.

I tend to avoid the 20-30 min hop additions (I just don't think they add much that earlier/later additions don't) but in a beer like this that isn't too hoppy, that isn't a big deal.

Good luck brewing, what yeast are you using?