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Then I would drop the roast barley and brown malt, and cut the black patent to maybe 0.25 or 0.5 lb (keeping crystal, dark chocolate, and coffee malt the same as the original). Yes to both oats and Maris Otter. (but I wouldn't call the resulting beer a "Robust Porter", if that matters)

It looks pretty good, but at almost 20% of varying roasted malts, it's not going to be what I'd call "smooth". Maybe drop the Coffee Malt and "Roasted Malt" (whatever that is), and add an extra 0.75 lb. of pale malt to compensate.

It definitely doesn't have the malt bill of a stout -- not nearly roasty enough IMO. If it really does stall out at high FG, and if you're considering adding things anyway, consider adding a different yeast to finish the job.

William's has it: https://www.williamsbrewing.com/Brewtan-B-P4461.aspx I think a couple others have it too, but I can't remember who.

As a next step, you could grow your own hops. It might be a little pricy to get the first rhizomes, but after a few years you might have more hops than you know what to do with. They grow like weeds, pretty much anywhere.

My only question is, do you enjoy doing it? If so, carry on. If not, reconsider.

I thought it was not diastatic -- how did you get it to convert?

I agree with Smellyglove: if it's truly sour (like in vinegar, lemon juice, or geuze) then I don't think acetaldehyde is your problem. It would almost certainly be a bacterial infection of some sort.

I'd be concerned about the discrepancy between the predicted and actual OG. Using extract, you should be able to hit your target within 1 or 2% (you are off by ~17%). The lower gravity (and resulting higher IBU) would certainly account for the lack of balance you describe. If you did the...

In my experience, the roast flavor and bitterness from pale chocolate malt are about the same as from regular chocolate malt. The only real difference is the paler color. If you decide to use it, I think somewhere between 0.25 and 0.5 lb. would be good in your recipe.

A pound of pale chocolate malt is going to give you roast flavor at the intensity of a porter or stout (just not the color). Think black coffee, not chocolate. Great if that's what you want, but if you're aiming for a specific color and just want a bit of bitter roast flavor, then use less of a...

It depends. Unless the freezer has a separate temperature controller, it will change the freezer temperature as well (usually to the point where it can't reliably be used as a freezer anymore).

And after all that, get a cat.

The simplest suggestion first: if your beer is too hoppy, add less hops! A partial mash would be a good way to introduce more malt flavor without going all-grain. If you do, consider including some kilned specialty malts like Aromatic Malt, Honey Malt, or Melanoidin Malt, which add strong malt...

To a first approximation, I agree. I'd much rather drink a "wheat beer" made by a single infusion of 100% pale ale malt and fermented by an authentic Bavarian strain, than an impeccably step-mashed, 70% wheat malt beer fermented by a bland ale yeast. But then you taste FRESH weissbier in...

Or here's a scary thought: maybe being +/- 0.2 pH units off your target doesn't make squat difference.

I played around with Pale Chocolate when I was optimizing a brown ale recipe, and I definitely see why it would give the impression of harshness. But actually, I found that ounce for ounce, it's really no more harsh than regular Chocolate malt. The trouble comes when you use it to bring up...

That is exactly what happened. Plus, it was a long time ago now, in an era where very few American brewers (pro or amateur) were doing step mashes or using authentic Bavarian yeast.

A friend of mine took gold in a rather well-known competition with a "hefeweizen" brewed from 100% pilsner malt. I don't know whether this says more about the qualities of wheat malt or beer judges, but there it is.

It should be fine. I have a possibly unfounded bias against Briess malts, and if it were my beer I'd substitute British malt where possible, but I certainly don't see any problems with your malt bill.