I remember why I chose such a large proportion of crystal: my last amber that I mad had 20% crystal, and I was really happy with the malty/caramely profile of it. I decided to expand on that with my porter, so kept the crystal at 20% and added a bunch of chocolate to sort of balance it out. I'm looking for a rich, full-bodied porter, I'm even considering adding some lactose next time I brew it to give it a thicker feel. I think at that point, though, I'd def. be hard to justify classifying it as a porter. Well, I guess we'll see how this thing turns out, thanks for the feedback guys.