Style classification?

[Paps]

For my next all grain batch i was thinking of doing this.
estimated 5 gallon batch

10-lbs pale maris otter 4L
1-lbs breiss caramel 40L
1-lbs fawcett pale chocolate 180-250L

mashing at 148-150 F for 60 minutes
1oz fuggles @ 60 minutes

nottingham dry ale yeast
hoping to hit 1.060 OG
finish at 1.010 (hopefully)

So the question i have is,,,,
would this be considered an ESB or a porter,brown ale,anything else?????
Pegging down the styles just from the ingredient list isn't something i'm so great at yet.
TY in advance for the help.
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Paps

 

[JLem]

With that much chocolate malt I'd say you're looking at either a brown porter or robust porter - actually seems rather in-between the two...slightly too big for a brown porter but perhaps not quite roasty enough for a robust porter.