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Both stouts and porters are supposed to be low bittering hops and low flavor and aroma hops but I like my hops so i add more flavor and aroma hops them to most styles. I am much more careful with bittering hops than I used to be. No faster way to ruin a good beer than to over bitter it by too much early addition of a high alpha acid hop. that's one of the reasons I like the Hallertauer mittlefrueh hops. The alpha acid is like 2 to 3 so you would really need to screw up to overbitter using that low an alpha acid hop variety. Also , of course , they HM hops have the best aroma and flavor profile , especially aroma. I love the smell of hops!
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