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Notes

Add cold steeped coffee to bottling Add vanilla extract at bottling When developing any of your own recipes here are a couple tips.. Work in percentages rather than particular weights. Make sure that your base grain/extract is at least 80%-100% of the total grist. I would not recommend ever using more than 10% crystal malts though this is a PERSONAL opinion, You can use as high 15%. The highest I ever go is maybe 8%. The higher L number of crystal the darker it is and the more sweetness it can and may leave in the beer. If used in higher percentages. Which can be undesireable in some styles. You did a great job with choosing the correct malts for this style of beer!! As for hops. Kent Goldings are OG! Always desireable in english beers. Focus on Noble hop varieties for english beers. Also !! This website is a good resource and you can choose the style your gonna make and it will show you hops to use in that style https://byo.com/resources/hops All the hops you chose would work well for this style maybe just a re arranging. here is my input Magnum is a very high alpha beer and prefered as a bittering hop due to it being such a clean bitterness. I love it as a bittering hop. I have not heard of it being used as flavor or aroma BUT that doesnt mean you cannot experiment. Though coming into such an industry where many of these experients have probably been done already. I would take the hop companies and breweries reccomendations on such info. Hops are bred for different purposes. Bittering, Flavor, Aroma, Flavor/Aroma, Bittering/Aroma, All Around. Magnum particularly was bred as a high alpha (bittering) for brewers to save money on hops. Centennial is a great hop. Just remember though you will be adding coffee and vanilla so the floral/ cis-rose characteristics of this hop may be covered up. For a style like a porter with other flavors I would focus on your hop additions from 60-30 min 15 the latest and nothing after because it really may not show up with vanilla being such a prominent aroma. 1968 yeast is my favorite yeast BTW so great choice as well.