Protafloc in Porter?

[Gricey]

I'm making a robust porter tomorrow, and I'm adapting the brewing technique I sort of got down in AG#01. What I did do in #01 is add protafloc 15 mins before the end of the boil. Is this necessary for a robust porter (with a 7.1kg grain bill including black and chocolate malt)? The Dave Line (Big) book suggests its not needed for Stouts, but a porter isn't quite that...

In summary: do people use protafloc for dark beers?

Gricey

[chris_reboot]

I use one in every brew.

[Cheshire-cheese]

I do too.

[Gricey]

the extra proteins may contribute to mouthfeel which imo is important in stouts and porters (and is one of the many reasons Guiness is so crap).

This is what I was after. For me taste is everything and if for the sake of a bit more clarity (its black, who cares) I will be sacrificing the feel/taste of the beer then I can live without the brightness.

Gricey