• 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

• 2250g Maris Otter
• 450g Munich malt
• 450g flaked oats
• 450g chocolate malt
• 450g crystal 80 (optional for residual sweetness; from stock)

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

• 11.5g Nottingham

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.