I agree with your hop flavors, that's why I did centennial first. I really want to taste the flavors from the roasting of the malts, then the fullness from a short mash (ended up at 156 - too cold and windy out), then a nice subtle hop on the back.
I'll say the color is much deeper than I thought. My toasting level was Deep Amber, but wow, it's going to look very good when finished. Hope it tastes as good as it smelled in the mash.
It's bubbling away in the brewroom right now.