Recipe double check for a competition

we want this one to be between 8 and 9% ABV, ideally. In any
case, please try to not be below 7% or above 10%. Ok, here’s the description:

Aroma: malt-forward, with aromatic sweetness or caramel-like notes and hints of dark roast malt, chocolate, or coffee, but without “burnt” or astringent aromas. Low hop aroma is optional, of piney or citrusy character, preferably from American grown varieties. No alcohol “warmth” should be perceived.

Appearance: Dark brown with ruby/garnet highlights to opaque black, with off-white to tan head. Fair to good head retention, with good lacing down the glass.

Flavor: Caramel, toffee, coffee, and chocolate flavors are all good options for an up-front impression, but with no roast/burnt grain astringency or bitterness. Gives way gradually to more balance between the malt and the American variety hops but stays on the malt side of the dividing line. Relatively dry finish from a fairly well-attenuated beer. Hop bitterness is low to moderate. Hops play a supporting role in this one, working to balance the rich maltiness but definitely stay in the background. No yeast derived esthers, spice, or higher alcohols. While high in alcohol content (remember, we want this one to be between 8-9% ABV), this should not be apparent in the flavor profile.

Mouthfeel: Medium to full body. Moderate carbonation. Smooth, no astringency or harshness, despite the use of darker malts.

Overall impression: A rich, thick, winter-night warmer, which emphasizes caramel/coffee/chocolate malt notes, specially up front. Relies on American hops with citrus or pine character to provide some balance to the malt and not let it completely take over. Has a hard time being called a porter, a stout, or a dark strong ale, but combines elements from all three.

Commercial Examples: Dark Horse’s Reserve Special Black Ale is very close, but may have a bit more burnt/dry character than what we are shooting for here.

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Malticulous said:

I can't really fault your recipe but I think you need to pay attention to the choice of chocolate malt. Briess would the best choice IMO. Even that might be a bit too burnt or astringent.

I thinking of a all Munich malt base with 10% crystal 40L and debittered black malt to get a color of 30 SRM.

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