Recipe - Dextrinous Porter

8 pound Munton & Fison 2row pale
Malt
1 One half pound Crystal malt
One fourth pound Chocolate malt
One fourth pound Black patent malt
One half pound Flaked barley
1 ounce Willamette hops (boil)
One half ounce Cascade hops (boil)
One half ounce Cascade hops (finish)
Yeast

Mash grains. Add boiling hops and boil 90 minutes. Dry hop with 1/2
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 160170 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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