Reason I was asking, latest issue of Zymurgy from the Brewers Assoc. had an article in it from Charlie and he had the recipe in there. I remember you speaking about it and couldn't remember if it was yours or not.

I've got a 7.5% robust porter on tap and a 5.8% oatmeal stout on tap as well. They are hitting the spot on these cool evenings.
The porter was supposed to be about a percent lower, but ol Todd at THB grinds the grains very good. I had a lot better efficiency than I was expecting.