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Wow - that's awesome! Great recipe + good techniques = mighty tasty brew!

Sweet! Well done!

Depends on how carbonated you want it. I usually prime a batch with 4-4.5 oz of sugar, depending on the final volume.

There's a beersmith recipe file in the original post. I input the style as robust porter.

That should sub fine

It's not real dark, but it's not an amber. It definitely has the color and taste of a nut brown.

raise your mash temp 2 degrees

Sounds like you have things about right, although I've never sparged by moving grains in a bag from one pot to another. I think your OG would definitely be low if you did a no-sparge. What is your typically efficiency mashing with that technique? I wouldn't worry about doing a mashout, it'll...

I'm not an extract brewer, but Beersmith converts 9 lbs of 2-row (65% eff) to 5 lbs of DME, so I think you definitely need more fermentables. I'd recommend more 2-row, but it depends on if you have the capacity to mash that much. If you don't have a brewing program, I highly recommend it...

I'd probably go w/ a couple pkts of dry yeast (maybe Notty?) instead of more liquid yeast. Yeast count should be higher that way. I'd also suggest keeping the fermenter agitated - swirl, not aerate - to help keep the yeast suspended and active.

That's too high. I'd get a good yeast starter going and repitch.

Who knows. You definitely don't need 2 pkgs of yeast for a 5 gal batch if the yeast is good and pitched properly. Maybe they put 2 in there in case one doesn't take off - happens sometimes.

Lots of debate there, but I say it'll be fine. Just leave it long enough to clear good.

You need the barley, because it has the enzymes needed to convert the oat's starch to sugar. The barley won't affect the flavor, since it's the same as your base extract, you'll just need to use less extract since the barley will add fermentable sugars. That's where a brewing program comes in...

disregard, repeat Q

You're welcome. Glad it turned out like you were hoping!

I'd definitely secondary this one. Don't know on Q2 - why would you want to vs bottling/kegging? You don't need extra priming sugar.

Probably something in the 1.010-1.015 range

I've read that green apple taste probably means there's some Acetaldehyde. Could be that your beer didn't fully finish fermenting, or that it's young. How long did you secondary to let the yeast clean up after themselves? It'll probably clear up w/ some time as it bottle conditions.

That's it.