Working on the base malt for a porter

[Gymrat]

I love MO. That said, I honestly think you would notice the MO more in a more simple beer like a Bitter. When it comes to porters and stouts, yes it's great, but the specialty grains kind of whomp on the extra goodness the MO brings, so I don't think the MO is "necessary" as such. But that said, if I had MO I'd use it. I just wouldn't necessarily go buy it if I had something else already just to make a porter or stout.

The way I look at it. I would rather take a really good ingredient and enhance it, than take a mediocre ingredient and rely on the specialties to compensate for it.

[FedoraDave]

Interesting thread, and since I'm going to be brewing this next weekend, I've got a lot to consider.

I think I will go with MO as the base malt. If all things are equal, what's the harm, and if it enhances the style, then so much the better.

I may consider a bit of rye in the grist, but only as a tweak, rather than a signature, if that makes sense. It's a 2.5G batch, so I can't see using more than 0.25# of rye, at least to start with. I don't even know if my LHBS carries chocolate rye.

This has been a really good thread, and thanks to all who contributed their opinions. Great discussion here!

[Gymrat]

Instead of rye you might want to think about oatmeal. Oatmeal stouts are rather common. It is supposed to give the stout a nice creamy mouthfeel.

[Whamolagan]

^ +1