Does anyone have a clone recipe for Bert Grant's Perfect Porter?

(This is my first post, so be easy).  I am on my second try (BG2 as I call it).  Both tries have produced great beers but neither with the complexity and "burnt sugar" taste that I remember.  I am working off a list of ingredients that I found last year on a forgotten site- (Serving Temperature: 50-55 F; Int'l Bittering Units: 25.0; Alcohol by Volume: 3.8%; Malts: Pale, Caramel, Chocolate, Wheat, Peated; Hops: Willamette).  I am guessing at amounts and altering per try. 

The first batch was 8oz UK Peated Malt, 1lb UK Crystal 60L (Caramel), 1lb UK Chocolate 340-450L, 1lb (American) Wheat 2L, 3lbs Briess Sparkling Amber dry malt ext (I wasn't sure if it would have enough alcohol so I kicked this in).  Willamette yeast.  This turned out a great smoky porter, but not Bert Grant's Perfect.

The second try (BG2) is definitely closer.  I halved the chocolate and doubled the crystal.  The caramel is more pronounced and the color is closer, but it is still missing what I call the "burnt sugar" taste I remember from BG Perfect Porter.  Also, I remember the Perfect Porter having a clearer almost brown/red tint to it.  Any suggestions on how to get this right?

I will look around but I have not heard of this one.

I am also looking for a clone recipe for Bert Grant's Perfect Porter.  I did find a recipe for historical Porter recipe's at the followinging link.  But have not tried it yet.

http://www.allaboutbeer.com/style/porter.html

This recipe uses "smoked brown malt" which may give you the "smoked sugar" taste your looking for.

Not sure if you have found a clone but there is one in "Clone Brews".

For 19L Bert Grant's Perfect Porter
Grain bill: 3.3kg British 2-row pale malt, 340g British chocolate malt, 283g 40L american crystal malt, 57g peated malt.
Mash at 68C for 90min
90 minute boil.
Hop additions: 90 mins - 26g Northern Brewer (7.9AA)

OG: 1.046-1.047
FG: 1.014-1.015
ABV: 4.1%
IBU: 30