I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin, and a bit acidic.

The answer to thin, as in mouth-feel, is normally in your malt bill, the yeast you choose and your mash thickness and temps. See here. Mash ph also plays a role, but it isn't the only contributing factor, and the ph is affected by the other factors.

Acidity is higher when you mash your roasted malts. You can steep them apart from your mash or even steep them cold and never boil them, since

the burnt and acrid components derived from mashing dark grains usually occur due to prolonged periods of contact with hot water.

Source, recommendations and cold steeping

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin...

The answer to thin, as in mouth-feel, is normally in your malt bill, the yeast you choose and your mash thickness and temps. See here. Mash ph also plays a role, but it isn't the only contributing factor, and the ph is affected by the other factors.

and a bit acidic

Acidity is higher when you mash your roasted malts. You can steep them apart from your mash or even steep them cold and never boil them, since

the burnt and acrid components derived from mashing dark grains usually occur due to prolonged periods of contact with hot water.

Source, recommendations and cold steeping

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin, and a bit acidic.

The answer to thin, as in mouth-feel, is normally in your malt bill, the yeast you choose and your mash temps. See here.

Acidity is higher when you mash your roasted malts. You can steep them apart from your mash or even steep them cold and never boil them, since

the burnt and acrid components derived from mashing dark grains usually occur due to prolonged periods of contact with hot water.

Source, recommendations and cold steeping

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin, and a bit acidic.

The answer to thin, as in mouth-feel, is normally in your malt bill, the yeast you choose and your mash thickness and temps. See here. Mash ph also plays a role, but it isn't the only contributing factor, and the ph is affected by the other factors.

Acidity is higher when you mash your roasted malts. You can steep them apart from your mash or even steep them cold and never boil them, since

the burnt and acrid components derived from mashing dark grains usually occur due to prolonged periods of contact with hot water.

Source, recommendations and cold steeping