robust porter - pls comment

Slight variance on JZ's robust porter.........any comments?  Key points on any good ones you've made?  I was considering cold-steeping some of the dark grain cuz my SRMS are much darker than his were. 
Thx.

Style: Robust Porter
Recipe: 12B Robust Porter TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 39.6 SRM SRM RANGE: 22.0-35.0 SRM
Est IBU: 48.5 IBU         IBU RANGE: 25.0-55.0 IBU
Est OG: 1.064 SG         OG RANGE: 1.048-1.065 SG
Est FG: 1.015 SG         FG RANGE: 1.012-1.016 SG
Est BU:GU: 0.755         Calories: 294 cal/pint Est ABV: 6.39 %
EE%: 69.00 % Batch: 6.10 gal      Boil: 8.78 gal BT: 70 Mins
Amount        Item                                      Type        % or IBU     
1 Pkgs        Nottingham (Danstar #-)                  Yeast-Ale                 

---WATER CHEMISTRY ADDITIONS----------------
Gyp 1.3; CalChlr 1.5; Epsom 1.5; Soda 2.35
C:S = 0.58 bitter.
Ingredients for Mashing
Amount        Item                                      Type        % or IBU     
12.00 lb      Maris Otter (Crisp) (4.0 SRM)            Grain        79.37 %     
1.50 lb      Munich I (Weyermann) (7.1 SRM)            Grain        9.92 %       
0.50 lb      Black (Crisp) (680.0 SRM)                Grain        3.31 %       
0.42 lb      Chocolate Malt (Simpsons) (415.0 SRM)    Grain        2.78 %       
0.33 lb      Chocolate, Pale (Thomas Fawcett) (200.0 SRGrain        2.18 %       
0.25 lb      Crystal, Medium (Simpsons) (55.0 SRM)    Grain        1.65 %       
0.12 lb      Roasted Barley (Thomas Fawcett) (609.0 SRMGrain        0.79 %       

Total Grain Weight: 15.12 lb Total Hops: 2.75 oz.
---MASH PROCESS-----------------------------
Single Infusion, Medium Body
Step Time    Name              Description                        Step Temp   
75 min        Mash In            Add 18.90 qt of water at 165.9 F    154.0 F     

---SPARGE PROCESS-----RECYCLE FIRST RUNNINGS !!
Add first wort hops during sparge
Amount        Item                                      Type        % or IBU     
1.00 oz      First Gold 9.5 [9.50 %]  (70 min) (First WHops        34.3 IBU     
Sparge with 6.87 gal of 168.0 F water.

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.053 Est OG: 1.064 SG
Boil Ingredients
Boil        Amount      Item                                      Type       
60 min      0.25 oz      First Gold 9.5 [9.50 %]  (60 min)        Hops       
15 min      1.00 oz      Fuggles [4.50 %]  (15 min)                Hops       
13 min      1.00 items  Whirlfloc Tablet (Boil 13.0 min)          Misc       
10 min      0.50 tsp    Wyeast Nutrient (Boil 10.0 min)          Misc       
9 min        1.00 items  Wort Chiller (Boil 9.0 min)              Misc       
3 min        0.50 oz      Fuggles [4.50 %]  (3 min)                Hops       

---FERM PROCESS-----------------------------
Primary Start: 7/23/2009 - 14 Days at 67.0 F
Secondary Start: 8/6/2009 - 14 Days at 65.0 F
Bottling Date: 8/20/2009 with 2.2 Volumes CO2:
---NOTES------------------------------------
1.0 gal lost in MLT
1.2 gal lost in keggle
1.2 gal lost to evap
1.1 gal lost to grain soak
6.1 gal batch size
10.6 gals total

Looks good to me. You may want to bring out more of the caramel flavors by using a 2 hour boil. Which will give you more water to Sparge with. I like the Fuggles aroma addition. You may also consider EKG, Williamette or BC Goldings, but that is a personal preference. I add 4.0 oz of Lactose to mine for a little something different. Then again that's a personal preference.

It's been a long time since I made my robust porter.. Tied up in other projects/styles I guess.

Yea, it is light there.  That's all the mid-crystal I have on hand.  I may buy a pound of 40 Lov when I get the Maris.  Might need that sweetness to balance the dark load.  I'm trying to simplify my recipes. 

I adjusted my pump and am eager to do batch #3 outside.  That saison I posted will be next.  I've never brewed it but it seems pretty boiler-plate saison. 

Looks good - good choice on the chocolate and pale chocolate - my only comment is that half a pound of black patent seems like a lot to me. Looking at a number of other porter recipes I see only a few ounces --- the stuff is pretty potent. In the recipe you reference (Jamils) he's adding 3lbs of raspberry puree which might offset the black patent.