Has type of ale changed?

Hi all,
New to the forums and homebrewing.
I really liked the look of a winter robust porter recipe. Unfortunately I couldn't get the proposed grains and malt. Sooo…, I thought Ha, I'll improvise:-
1.5 kg mangrove jacks plm extract, dark (boil). 1.5 kg mangrove jacks plm extract, light(boil). 0.5 kg Weyermans wheat malt, dark, (steep). 1 kg Weyermans carafe special type 2 malt, (steep). 0.5kg Crisp flaked torrified oats,(steep). 0.5kg Ireks crystal teak Bavarian malt, (steep). 0.5 kg Honey, (late). 0.5 kg Mollasses, (late). 0.5kg dark brown sugar, (late).
75g east kent goldings, 60 mins boil. 50 g Mosaig hops, 35 mins into boil.

White Labs Belgian style ale blend WLP575 yeast.
spices and raisins soaked in dark rum (Kraken) added to secondary.
I've recently been told that I've probably changed from a robust porter to some other type of ale :-{

Is there anywhere I might be able to confirm the type of my ale?

Thanks for your patience.

You sure thats not a recipe for christmas pudding

The Belgian yeast seems weird for a porter - I’d imagine you could get some funky esters.

What spices did you use?

The raisins soaked in rum isn’t massively crazy - that’s the kind of flavour you get from Special B malt, which reminds me of Old Peculiar or (especially) Sam Smiths Stingo.

To be honest, it did smell like I need to cook it for three hours. It's a couple of days before bottling and the spices are only noticeable in the aftertaste. Rum has died down too. There's a different taste with each mouth full, getting better each taste. Molasses is definitely in there. I'm really liking it so far.
Spices:- tsp cloves (whole) , tsp nutmeg, tsp cinnamon, tsp ginger.
It looks like thick guinness .

Sounds very interesting!
I'd say an exotic Porter....

Wow, those are some bold spices and pretty decent amounts too - sounds like an Xmas beer recipe for sure.

Aging it will help soften the flavours and help it all come together.

What is your ABV on this beer? For comparison, my 10% double stout only started to taste right after a year in the bottle.

OG was 1.075, and now it seems stable at 1.015, so online calculation is 8.3% I believe.
Thanks everyone for replies.

Yeah with the yeast change it'll definitely come across as more of a dark Belgian than a robust porter. That said it just strikes me as a speciality winter beer and a crazy one at that. You oughta work for mikkeller! Haha