Need some black IPA help.

I'm having trouble settling on a grainbill. I've never used de-bittered / carafa specials so I don't really know what to expect from them. Some say they still give a decent roastiness, just way less astringent; while some people say they don't at all.

I guess I'm one of those heathens that likes their Black IPAs almost like a really hoppy porter. I don't really care for the ones that just taste like any ol' IPA with a higher crystal in it.

Going to do a ridiculous centennial hopbill, like Ruination almost, and S05. Was thinking maybe:
2 row
4% C60
5% debittered
5% chocolate

But like I said, having never tasted debittered before I'm kind of at a loss on what to plan for. That much chocolate paired with debittered might be way too much.

This one came out really nice for me, very well balanced. I haven't run the numbers for percents of the specials.

Going to brew one this weekend. Still haven't decided, lol.

Think I'll do about what I posted in the OP but tone down the chocolate to 2%. Then I'll probably go for a hail marry with an oz of roasted barley to give me just a touch of "what's that coffee?"

Hope it works. Heh. Also, using 12oz of Centennial and 4 oz of Magnum for this 10gal batch. Ballerstatus.

I'm brewing up an extract version this weekend also. Using some dehusked carafa 3 for steeping grains. Seems like some very nice chocolate notes in the aroma. So. I think your thought to back off on the chocolate malt is a good idea. Hope it turns out well! Let us know how it comes out!