Dextrinous porter

Yield: 1 Servings

Measure Ingredient
8 pounds Munton & Fison 2-row pale
\N \N Malt
1½ pounds Crystal malt
¼ pounds Chocolate malt
¼ pounds Black patent malt
½ pounds Flaked barley
1 ounce Willamette hops (boil)
½ ounce Cascade hops (boil)
½ ounce Cascade hops (finish)
\N \N Yeast

Mash grains. Add boiling hops and boil 90 minutes. Dry hop with ½ ounce Cascade. My mash temp was too high, as I misjudged the quantity of strike liquor and the mash spent a lot of time in the 160-170 degree range before I brought it down to 154 degrees. Conversion was good (1.048 for 5 gallons), but now after fermentation slowed to 1 bubble every 2 minutes, the gravity is 1.024. I suspect there's nothing I can do to turn this sweet porter into the dry porter I intended so my question is, "Is there some style I can claim to have intended in the first place?" I guess I need some level of plausible brewability. Original Gravity: 1.048 Final Gravity: 1.024

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