Thanks for the update Matt, I'll have to put this recipe or a facsimile thereof on the rotation next winter.
FWIW, the recipe I alluded to above is in the keg now and it turned out to be one of those "in between" beers, I think. Too heavy for a schwarzbier, but too clean to be a good stout or a porter. Very drinkable but not satisfying to me. It was roughly 2.1% choc, 5.4% carafa (III mostly, some II), 12% caramber or caramunich, 4.5% melanoidin, and the rest base. The roast covered up all underlying malt complexity and it ended up a bit one dimensional.
What's interesting though is I drained off the first five gallons to make the "unsatisfying" schwarzbier already mentioned. I left the other five gallons to boil down to an OG of 62 (vs. 51), and pitched it with the WL Zurich (Samiclaus) yeast. That ended up excellent! Perhaps a bit "light" on the Baltic Porter scale, but a wonderful version for my taste (that likes to have two of everything). I'm very happy with that experiment.
As the last dark lager of the season I made a version of a Bohem Dunkel based on Horst Dornbusch's U Fleku clone; I just backed off the caramunich to 11% and upped the munich and carafa. It is in primary and tastes promising.... his recipe is here:http://www.brewersassociation.org/pages/publications/the-new-brewer/online-extras/show?title=style-spotlight-bohemian-dunkel