[trapae]

I've never made a porter before and looking for a complex creamy recipe.  I recently made an oatmeal stout and it turned out more like a thin dry stout, and looking for something with some more mouthfeel.  I found this recipe and was wondering if anyone has made it or something close and if it may be close to what I'm looking for.  I think it is based on one of Denny's recipes.  I was thinking of mashing at 154.  --thanks

Pig hole robust porter
 
Type: All Grain
Batch Size: 5.00 gal
Brewer: Hokerer
Boil Time: 60 min 
Brewhouse Efficiency: 80.00 %
 
Ingredients
Amount Item Type % or IBU
7 lbs 2.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 65.88 %
1 lbs 6.0 oz Munich Malt (9.0 SRM) Grain 12.71 %
13.0 oz Brown Malt (Crisp) (65.0 SRM) Grain 7.51 %
11.0 oz Chocolate Malt (450.0 SRM) Grain 6.38 %
9.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.20 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.31 %
0.75 oz Magnum 12.9 [12.90 %] (60 min) Hops 32.5 IBU
1.00 oz Mt. Hood 5.2 [5.20 %] (10 min) Hops 6.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale 
 
Beer Profile
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.85 %
Bitterness: 38.9 IBU
Calories: 264 cal/pint
Est Color: 33.3 SRM 

Mash Profile
Mash 60 minutes @ 152 F

[denny]

Yep, looks kinda like my BVIP base recipe.  Looks good to me!

[blatz]

the thin mouthfeel can also be a water pH issue...

personally, i'd mash at 156df.

might also increase the crystal malts to 10%+

[trapae]

Would anyone recommend adding or subbing some black patent malt?

[denny]

Would anyone recommend adding or subbing some black patent malt?

In my house porter recipe, I add an oz. or 2 of black patent.  I started doing that becasue it just seemed a bit bland and the BP gives it just a little bite that really helps.

[trapae]

Thanks

[udubdawg]

can you think of a beer that has the mouthfeel you're looking for?
I think of creaminess as a hallmark of many stouts.  Not so much with a classic robust porter.  Founders is pretty creamy and rich though I think of it as out of style.  But who cares about style; you want a good beer.
anyway I second that you'll likely have to mash warmer to get close to what you want with this.

[trapae]

Just trying for something complex, not dry or thin.  I think I will try this recipe, add 2 oz of BP malt and mash at 156.