Parti-gyle Porter/Mild with and without Damsons

Hybrid recipe based on a 2 separate recipe's i have previously had success with; 1952 Lee's Mild & Fullers London Porter.

20 Litres - Split by Mash & Sparge in to 2 x 10L Batches (12Litres prior to boiling)

Malt:

3230g - Maris Otter (1500g Home-Crushed)
450g Brown, home-crushed (Taken from Meantime Brewery previous winter - May well actually be Chocolate malt)
310g Crystal
220g Black
220g Chocolate

Mash: 14L @ 68deg for 90min
Sparge 10L.

Collect first 12L to become the Porter @ 1068
Further 12L collected to become 'Mild' @ 1035

Had intended to 'properly' parti-gyle to achieve required gravities by remixing batches back together post-boil, but as it turned out it wasnt necessary and they both came out dead on!.

Hops:

Porter
23g Fuggles - 60min
12g Fuggles - 30min

Mild
17g Fuggles - 60min
8g Fuggles - 30min

Yeast: SO4 for 1 Week @ 17.5deg (Fridge temp setting)

After 1 Week Bottled 50% of each batch.
Other 50% moved to secondary & mixed with approx 250g each of Tom's Mum's Damsons from her garden, made in to a syrup w/100g Dark Brown Sugar.

Results: Mild very nice after additional 2 weeks. Tastes like a slightly watered down porter more than a mild - solid white head, lots of flavour but lacking body (for a porter, solid for a mild). Porter still yet to be cracked. Batches w/damsons still fermenting slowly in secondary.