Would you drink this? (First original recipe)

[Weisssup]

English Porter. I'm hoping for chocolate and espresso notes. I'm going for just enough roast to stay true to style. I'm trying to keep it approachable. I'd be happy if it occupies some gray area between nut brown and brown porter. What do you think?

6 lbs 12.0 oz Pale Malt, Maris Otter 67.5 %
1 lbs Caramel/Crystal Malt - 60L 10.0 %
1 lbs Munich Malt - 10L (10.0 SRM) 10.0 %
8.0 oz Barley, Flaked 5.0 %
8.0 oz Pale Chocolate Malt 5.0 %
4.0 oz Carafa Special II 2.5 %

Hop Additions:
0.75 oz Fuggle - Boil 60.0 min
1.00 oz Fuggle - Boil 30.0 min

 

[chickypad]

Yeah, I'd drink that. I think it's gonna be closer to a brown. For comparison I make and English (brown) porter with 7% pale choc, 2% carafa special or midnight wheat, but then 16% brown malt. It's still pretty light on the roast flavor.

 

[Pappers_]

Looks good to me. I agree that this will be closer to a Brown than a Porter, perhaps, with only 5% of any kind of dark roasted malt or grain. What yeast are you thinking of using?

 

[Weisssup]

Looks good to me. I agree that this will be closer to a Brown than a Porter, perhaps, with only 5% of any kind of dark roasted malt or grain. What yeast are you thinking of using?

I'm thinking Wyeast 1098 because, from what I've read, it's fairly clean. I live in California, so fermentation temps are going to be on the warmer side. I'm going to leave the wort in a well-insulated room with the thermostat set at 67º (actual room temperature will probably be higher than that at times). If you have any recommendations, I'd be interested to hear them. I've never used an English strain before, and with the warmer temps, I'm a little worried about the beer coming out too estery.