Malt problems

[Whorst]

I tried a new home brew shop today. You pick out your malts, and they crush for you on the spot. Where I &*^%$ up is, I had the guy put them all in the same bag! So I've got 4.5kg of Hugh Baird Maris Otter and .45g of 120L Crystal and Special Roast. I'm only planning on using 4.08kg of the mix. Hopefully leaving the other 1.36kg will allow this concoction to be drinkable. I usually only use .226 of the crystal and .113 of the special roast. Hopefully it all balances out. I'm also trying Boadicea as a bittering hop. Alpha acid is 7.3%. For flavor and dry hopping I'm using East Kent Goldings.

[mitch]

If special roast is anything like UK brown malt then you might want to have a look at this recipe for Fuller's London Porter. The recipe's grist is 10% crystal, 12% brown and 2% chocolate malt: your grist is 8% crystal, 8% special roast.

[Whorst]

I just got done brewing. Came out to be a 1.041 gravity. Hopped with Boadicea and East Kent Goldings. I plan on dry hopping it too.
Very malty and pleasantly bitter. I have high hopes.