What sort of flavors are you hoping to get? Usually stouts have some darker grain like black barley or black patent to give a sharper "roasted" flavor. The line between porter and stout can be hazy though, so all that matters is what flavor you are hoping for. I made a porter with Munich as the base and enjoyed the extra maltiness.
I might mash a bit hotter if you are using US-05 since it is so attenuative.
Hope that helps, good luck.
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