Any not too large stout should do, I'm thinking Irish dry stout or oatmeal stout.
This weekend I'm probably brewing a Scottish dry oatmeal stout with a touch of molasses to be fermented with Edinburgh ale yeast.
6-7 lbs Pilsner malt
1.5-2 lbs oatmeal
1 lb roasted barley or swap in chocolate malt/mix and match
8-12 oz molasses
Bitter to 25-30 ibus, adjust to taste
Mash at 150-152.
Shoot for 4-5% abv beer that'll need 10-14 days in primary and then bottle. Of course it could easily be done with extract and dry yeast. So long as you have a healthy ferment and use a yeast that doesn't throw off a lot of diacetyl moving onto bottling at 10 days or so isn't a problem. Keep in mind a more flocculant yeast is your friend for moving beer fast and not having to much sediment in your bottles.