Plum Porter with Ringwood yeast

[Ren]

Hello!
I wanted to try to brew beer with fruit so I decided on Plum porter,although I will split it in half and add Plums only to half of the batch.
I am a bit worried about Ringwood yeast stalling or finishing too high.
Has somebody tried special B in porter, did it bring out black fruit flavors. I love Belgian beers so thought it could do well in something that has more roasty chocolate flavors.
Can you please critique my recipe:

Type: All Grain
Batch Size: 18.00 l
Boil Size: 27.34 l
Boil Time: 90 min
Efficiency: 70.00 %

Ingredients Amt Name Type # %/IBU
4.20 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 80.8 %
0.35 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 2 6.7 %
0.30 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 3 5.8 %
0.25 kg Special B (Dingemans) (290.6 EBC) Grain 4 4.8 %
0.10 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 5 1.9 %
40.00 g East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min Hop 6 26.7 IBUs
15.00 g East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min Hop 7 5.0 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 8 -

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 31.6 IBUs
Est Color: 83.4 EBC

Mash Name: Single Infusion 66C

Thanks

[beerlion]

There's an intersting thread about Special B in the Malts and Grits section: viewtopic.php?f=10&t=68339

For what it's worth, I've used it in a Mild and it turned out great, noticeably fruity.

[Ren]

There's an intersting thread about Special B in the Malts and Grits section: viewtopic.php?f=10&t=68339

For what it's worth, I've used it in a Mild and it turned out great, noticeably fruity.

Great thread. Thanks