Fuller’s London Porter clone: Improve this recipe?

[thisispants]

I'm looking at this recipe for a porter:

Fuller’s London Porter clone
(5 gallons/ 19 L, all-grain)
OG = 1.054 FG = 1.014
IBU = 30 SRM = 46 ABV = 5.4% Ingredients
8.27 lbs. (3.75 kg) Muntons pale ale malt
1.0 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) brown malt
0.75 lb. (0.34 kg) chocolate malt
6.25 AAU Fuggle hops (60 min)
(1.3 oz./37 g of 4.7% alpha acids)
3.15 AAU Fuggle hops (15 min)
(0.67 oz./19 g of 4.7% alpha acids)
Wyeast 1968 (London ESB) or White
Labs WLP002 (English Ale) yeast

I'd really like to make the beer creamy and smooth, is there anything I could add or omit to achieve this?

I should add that I'm using this recipe as a base, I'm not really interested in making a clone of the london porter.

Thanks!

 

[mombius hibachi]

I'd reckon torrified wheat will give you the creaminess you're after.
That and a handpull with a fine sparkler!

Cheers

 

[manticle]

Low carbonation, dextrinous mash.

 

[warra48]

You'll have quite a lot of roastiness with that amount of Brown and Chocolate malts for a 19 litre batch.
If you want smooth, cut them down by about a third. You'll still have plenty of colour and dark malty depth, and you'll fit better into the Porter category and away from closing in on Stout.

 

[thisispants]

Great, thanks lads. So I'll reduce the brown and chocolate malt by a third, is there anything else i can add to aid in smoothness, wheat or oats? Or is that just for stouts?

Should i then increase the pale malt after decreasing the brown and chocolate? Or not necessary?

 

[thisispants]

Also, torrified wheat sounds like a winner! Thanks!

 

[warra48]

Great, thanks lads. So I'll reduce the brown and chocolate malt by a third, is there anything else i can add to aid in smoothness, wheat or oats? Or is that just for stouts?

Should i then increase the pale malt after decreasing the brown and chocolate? Or not necessary?

Yeah, up the base malt, or add something like Abbey or Amber instead.