====== Vanilla Dessert Porter ======
  * Style: Dessert Porter
  * Batch Size: 23L
  * Target OG: ~1.055
  * Target FG: ~1.010–1.012
  * Estimated ABV: ~5.5–5.7%
  * Estimated IBU: ~8
  * Estimated SRM: ~35–40 (deep brown, near black)
  * Fermentation: 18–22°C (Nottingham); consider cooler if going drier

===== Grain Bill (Total ~4000g) =====
  * 2250g Maris Otter
  * 450g Munich malt
  * 450g flaked oats
  * 450g chocolate malt
  * 450g crystal 80 (optional for residual sweetness; from stock)

===== Spices =====
  * 7g Fuggle @ Boil (bittering and aroma)
  * 1 stick of cinnamon (10 minutes from flameout)
  * 1.5tsp of pure vanilla extract (at bottling)

===== Yeast =====
  * 11.5g Nottingham

===== Commentary =====

This should ferment out smoothly and leave you with something rich, slightly sweet, and warmly spiced. A touch of residual roast bitterness will keep it from becoming cloying, and the vanilla will pull it all together into a dessert-like finish.