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Robust porter help

I’ve never made a porter before and looking for a complex creamy recipe. I recently made an oatmeal stout and it turned out more like a thin dry stout, and looking for something with some more mouthfeel. I found this recipe and was wondering if anyone has made it or something close and if it may be close to what I’m looking for. I think it is based on one of Denny’s recipes. I was thinking of mashing at 154.
Also, would anyone recommend adding some black patent?
–thanks

Pig hole robust porter

Type: All Grain
Batch Size: 5.00 gal
Brewer: Hokerer
Boil Time: 60 min
Brewhouse Efficiency: 80.00 %

Ingredients
Amount Item Type % or IBU
7 lbs 2.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 65.88 %
1 lbs 6.0 oz Munich Malt (9.0 SRM) Grain 12.71 %
13.0 oz Brown Malt (Crisp) (65.0 SRM) Grain 7.51 %
11.0 oz Chocolate Malt (450.0 SRM) Grain 6.38 %
9.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.20 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.31 %
0.75 oz Magnum 12.9 [12.90 %] (60 min) Hops 32.5 IBU
1.00 oz Mt. Hood 5.2 [5.20 %] (10 min) Hops 6.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.85 %
Bitterness: 38.9 IBU
Calories: 264 cal/pint
Est Color: 33.3 SRM

Mash Profile
Mash 60 minutes @ 152 F

Brew it as-is.

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