Honey Porter recipe - advice / feedback please

[yashicamat]

Morning all,

Well I'm now onto my 5th AG and they've all been pale ales so far. Now while I really enjoy that style, given that apparently winter is here I thought I'd make up a nice honey porter which should be ready for the new year or perhaps even Christmas.

This is my thoughts so far, but I'm a little unclear on the definition between a stout and a porter (as far as the ingredients are concerned). I'm guessing a stout has a lot more roasted barley whereas a porter has little or none?

Anyhow, here are my initial thoughts for a 25 litre brew length (to allow a few litres to the hops / trub etc.)

3600g pale malt
250g chocolate malt
250g black malt
125g crystal malt

45g Northdown (70 mins)
30g East Kent Goldings (15 mins)

Safale SO4

Tastybrew gives this brew the following statistics:

OG: 1043
FG: 1011
Est. ABV: 4.1%
36 IBUs
SRM 28

Cheers.

[yashicamat]

Are there any thoughts on this? Only I'm hoping to brew this on Saturday and I'm away Friday and Friday night.

Thinking maybe reduce the amount of black malt a bit?

[Flaming Barrel]

I brewed the st peters honey porter in norms real ale almanac & 2& hlf months later its lovely, honey is added to the fermenter.
Porter has no roasted barley in, i think it'll become a stout if you do.
I think this one is a brown porter more traditionally made with brown malt.
The robust porters tend to be black with patent black malt added( patent black wasn't invented when porters were).
If you read wheeler's camra book it's all in there.