I brewed this a few months ago and tonight is the first time I've actually tasted it other than at bottling time. The only change I made to the recipe was using 1/2 the Special B that you stated.
I have to say I'm a little disappointed. Not that the beer was bad...it's a good porter. It's just not an Edmund Fitzgerald. EF is one of my favorite porters and I buy it almost every weekend. This seems way too light and lacking the flavor depth that an EF does. I hate to be a critic of someones homebrew though. As a straight porter, I'd concider this a very drinkable beer. It's just not EF in my opinion.
I fermented it for three weeks in primary, cold conditioned for a week, and kegged. It's been aging in the keg for one month as of today. Who knows...maybe the cold conditioning took out some of the flavor that the yeast would have contributed?
Also, I think my water profile may have caused my problems. I use straight RO water with salts/chalks added to reach a 5.2pH.