cloying is surely a strange descriptive term, one I'm not likely to employ for most folks.
i took some tidbits from your recipe and a few others and smoothed them out alongside a classic robust porter formula. then i added some vanilla and bourbon and am currently bulk aging on some french oak. my only hitch came when my third generation of Wyeast Denny's Favorite clunked out on me at a gravity of about 40, so I had to pitch some US-05 to finish the job. I need to get this off the oak and bottled soon.
I'll check out the Lincoln Lagers site. I had heard of them before, but have never ventured to find out much more about the local brewing scene.