Hoppy Session Amber Ale - feedback requested

All,

I'm trying to put together a recipe for a hoppy session amber ale. The other aspect of the experiment is giving Pacific Jade a try, which I picked up recently from AHS. Interested in any feedback anyone wants to provide.

OG 1.041
FG 1.012
IBU 32.6
SRM 14.1
ABV 3.7


6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.6 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 17.1 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 3 11.4 %
4.0 oz Pale Chocolate Malt (200.0 SRM) Grain 4 2.9 %


Mash at 157.0 F for 60 min


0.25 oz Pacific Jade [13.00 %] - Boil 60.0 min Hop 5 13.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 20.0 min Hop 6 7.6 IBUs
0.25 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 1.5 IBUs
0.25 oz Cascade [5.50 %] - Boil 10.0 min Hop 8 1.1 IBUs
0.25 oz Pacific Jade [13.00 %] - Boil 10.0 min Hop 9 2.7 IBUs
0.50 oz Pacific Jade [13.00 %] - Boil 5.0 min Hop 10 4.4 IBUs
0.25 oz Cascade [5.50 %] - Boil 5.0 min Hop 11 0.9 IBUs
0.25 oz Cascade [5.50 %] - Boil 1.0 min Hop 12 0.9 IBUs



1.00 oz Pacific Jade [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs


nathan

To be honest, I think the chocolate will take over a little. I just did a brown ale with 4 oz of Fawcett Pale Choc. - it's pretty good, but the late hops are a little overshadowed. Actually, add a few more #s of pale malt, change the C-40 to 120, add 4 oz of Victory and scratch the Munich (okay, that's quite a few changes), and it's a ringer.
But what do I know? I'm sure it would be tasty as is. You do have it pretty heavily late-hopped.

So the chocolate was honestly one of my biggest question marks. I like what it adds to beers like Janet's Brown, but it might be a bit much for an amber. I might leave chocolate in but town it down to just a couple ounces.