Dry Stout v. Porter Recipe (Crystal v. Roasted)

[brennanj11]

I have a pretty good oatmeal stout recipe that I've been brewing for a while now and really like as a base for trying new flavors and additives. I am looking for the same base porter recipe that i can employee in future additions of coffee, oak or others.

• One of the main differences I would expect from these recipes is the ratio of residual sweetness to roastey-ness should amplify
• My initial thoughts are that a porter would require crystal AND more roasted character
• I'm also wondering if adding a medium roast grain like pale chocolate (or coffee malt) would significantly contribute to the Roasted to sweetness balance

Dry Stout Grain Bill
2 Row - 75%
Oats - 10%
Pale Chocolate - 7%
Chocolate - 3.5%
Carafa 3 - 2.5%

Base Porter Grain Bill
2 Row - 80%
Crystal 40 - 10%
Chocolate - 5%
Carafa 3 - 5%