As are all of my own recipes so far, extract using DME with specialty grains steeped for 30 minutes.

1 gallon batch

mash for 60 minutes

8oz flaked oats

8oz Canadian pale 2 row malt

steep for 30 minutes

4oz caramel 60L

4oz briess chocolate malt

8oz briess sparkling amber DME

boil for 60 minutes

hops

3g Galena at 60 minutes

2g Warrior at 30 minutes

yeast

Fermentis safale US-05

primary fermentation 5-10 days at 20C/68F

secondary 14 days; adding 1oz espresso

prime with 1oz of corn sugar

Add, subtract or substitute any of the ingredients? Boil longer? This recipe profiles as 5.85% ABV and 37.46 SRM as a lovely deep cherry red. I am excited but could use some input as it will be my first stout.