Dark Hybrid

I decided I wanted to make a black amber flavored cream ale, and to use up some of my old hops. I wanted a more pronounced hop flavor like Boston Lager.

I had made this recipe using 2-row, but wondered how swapping it for Maris Otter would make it.

Open to criticism, critique, suggestions, etc…

This is a 6 gal partial mash:

4.5 lbs pilsen LME
2.75 lbs 2-row or M.O.
1 lb crystal 20
1 lb brown sugar
.75 lb midnight wheat
.5 lb crystal 80
6 oz carafoam
.25 lb carafa I spl
.25 chocolate 350
US-05

.1 oz Willamette/.4 oz Santiam & Perle @ 60 mins
.2 oz Willamette/.6 oz Santiam & Perle @ 20 mins
1.7oz Willamette @ 5 mins

1.060/1.012
6.3% ABV
40 IBU's
38 SRM

I had initially used other hops than Santiam or Perle for bittering as I thought there wasn't a flavor contribution at the 60 min addition.

With all the other stuff in there, IMO you could not possibly tell the difference between 2.75 pounds of 2 row swapped to 2.75 pounds of Maris Otter.

I'm also considering a different hop schedule (37 IBU's):

.6 oz Willamette/.2 oz Santiam & Perle @ 60 mins
.7 oz Willamette/.4 oz Santiam & Perle @ 20/5 mins

AA's are, if time hasn't faded them a bit as they've been in my freezer nearly a year (packaged by MoreBeer):
Willamette 4.7%
Santiam 7.2%
Perle 8.9%

I'm not keen on how much flavor can be detected by the bittering addition. Can you tell if I've used 25 IBU's of Willamette over Santiam or Perle or a combination of them?

Which hop schedule would you choose and why?

It's bottled now, and I'm not so patiently waiting to try it.

This is what I ended up making:

4.5 lbs pilsen LME (FO)
2.75 lbs 2-row
1 lb crystal 20
1 lb brown sugar (FO)
0.75 lb midnight wheat
0.5 lb crystal 80
0.5 lb soft white wheat berries
6 oz carafoam
0.25 lb carafa I spl
0.25 lb chocolate 350
0.2 oz (ea) Cluster/Mt Hood/Perle/Liberty @ 60 mins
0.4 oz (ea) Cluster/Mt Hood/Perle/Liberty @ 20/5 mins
US-05

1.061/1.012
6.4% ABV
37 IBU's
38 SRM
~72.5% efficiency

My FG dropped to 1.009 and so it's about 6.8% ABV.

On another forum I was told that this would much more like a robust porter. I certainly hope not as I was trying to avoid major roastiness. A little would be OK, but I was looking for something more like an amber.

The only thing in it that may give it a fair roasty flavor might be the 1/4 lb of chocolate 350, though I've not used midnight wheat before.

What say you?