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I would drop the roasted barley (not making Impy Stout are you), flaked oats (same), flaked wheat (plenty of wheat already), crystal 120L (gonna be sweet enough as is), and chocolate malt. If the color is not where you want with these modifications, add more midnight wheat and chocolate wheat...

I haven't been able to find out much about their yeast (Het Anker Brewery). Maybe its proprietary. I think their yeast profile is similar to Achouffe's (WLP 550).

I still use it (even on Windows 10). I know someone that even updated the databases to line up with the new BJCP Guidelines. If you still want to use it send me a message and I can hook you up.

Mosaic Centennial

I would eliminate the maltodextrine and cara-pils altogether. At an OG 0f 1.105 this beer will finish sweet enough. The Munich malt will get lost so I would drop that as well. I like to use Special B instead of crystal malt to give a pleasant plum richness.

I would substitute Carafa II for the Briess Chocolate malt. Baltic Porters are characterized by being dark without the chocolate or roast flavors from traditional dark malts.

Correct LordRogan. You will also notice a viscous character in the finished beer with over 20% rye in the grain bill. I find the malted rye kernels to be a bit smaller and harder than normal malted barley. Because of this I normally run it through my grain mill twice to assure the proper crush.

I won't be a non-pumpkin pumpkin beer hater but I have found that using pumpkin in the mash adds to mouthfeel, color, and a little gravity (very little). Here is a link to my recipe from an article I wrote for Zymurgy a few years ago...