I was playing around with a calculator trying to remember my recipe and, roughly, if I were to build on it and improve it, it would end up like:
Mash: 7kg of MO, 50g of chocolate malt (mash low, 62-64c, try to sparge everything out of it)
Boil:
60m - 50g of Brewer's Gold
15m - 25g of Brewer's Gold, 200g of Brown Sugar, Irish Moss
Yeast: nottingham.
Should end up around 1.083. ~8.5 ABV, 40 IBU, reddish colour (I like it to look like an oloroso sherry). I found that Brewer's Gold gave it a nice viney taste, a bit like that red fruit taste you get in red wine. I've made this version a bit lighter on the late additions as you might prefer it to be more malt driven.