Tonedef131

Recipes 

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Primary: Biere de Garde
Secondary: Old Dirty Bastard, Cyser, Historical Porter w/ wood and Brett C
Barrels: Lambic, Flanders Red, Zinfandel Pyment, Imperial Stout, Scotch Ale
Kegged/lagering: Biere de Garde, Berliner Weisse, 1.134 Belgian Barleywine, Saison Brett, N German Alt, Biere de Mars
Bottled: Acerglyn, Bohemian Braggot, Biere de Noel
On Draft: Belgian Pomegranate, Belgian Golden Strong, Smoker in the Rye, Dark Mild, Dirty Blonde, German Pilsner, Dunkels Weissbier

TimWeber

Recipes 

I find that porters tend to have a thinner mouthfeel than stouts. It's slight but I've noticed in most porters.

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Soulrebel

Recipes 

Two words...roasted barley.

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hamiltont

Recipes 

Correct. At a very, very basic level. Stout=roasted barley. Porter=no roasted barley. After that it gets real confusing....

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phatuna

Recipes 

Some Porters call for roasted barley, at least EdWorts does... Granted, not much - but it's still in there.

All-Grain - Bee Cave Brewery Robust Porter

This will make 5.5 gallons of Porter. Preboil is 7 gallons.

11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

Handle

Recipes 

The guys at Geek Beer wrote several blog postings on the subject, complete with graphs charting the crossover of porters, stouts, Russian Imperial stouts, etc.

Check it out, if you've got a little while to read.

http://geekbeer.com/articles/the-difference-between-porter-and-stout/

jmo88

Recipes 

Bjcp is a great place to start. At some point it becomes subjective. So, for my beers it's simple. If I hold the beer up to a light and it shows a red hue, it's a porter. If it's just black, it's a stout. Both look black away from the light however.

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IrregularPulse

Recipes 

My opinion
Porter = CO2
Stout = Beergas

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pdbreen

Recipes 

Well this is timely (though it doesn't touch on porters).

New York Times Article

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On Deck: Tripel IPA, Espresso Stout
P: Am Wheat I, Dunkelweizen, Belgian Pale, Palisades Pale
S: SA Shiraz, Kolsch II, Amarillo IPA, Oatmeal Stout, Am Sour, Trio Blanca
K: Ginger Ale, Apfelwein x 2
T: Cascade Pale, Am Wheat II, Centennial IPA, Kolsch, Imperial Stout, Irish Stout, Apfelwein

e^(pi*i) + 1 = 0

ultraplop

Recipes 

Guinness used to be called 'Guinness extra stout porter'. As some one mentioned, stout is an adjective and it was used to describe a porter, but as beer brands, names, and styles evolved, the term stout became a noun of its own and in some cases the defining characterics were blurred. Its kind of like when speaking of hoppy pale ales, you wonder, is this an IPA?

Generally speaking though when comparing all porters vs all stouts, porters are less dark and have more malty smooth character, while stouts are a little darker and more bitter.

The key element is roasted barley. Yes some porters call for roasted barley, but will usually be like 1% - 3% and stouts usually have more like 5% - 10% or more roasted barley.