noob extract brewer sweet chocolate orange stout

just finished brewing this sweet chocolate orange stout(well this is what i'm calling it)
i'm looking for a very chocolatly beer.
here's the recipe:
6 lbs LME golden light extract
3/4 lbs chocolate malt
1/2 lb crystal 60
1/2 lb flaked oats
1/4 black patent
1 lb lactose @ 10 min
1 oz pacifica @ 60 min
1/2 oz pacifica @ 15 min
1 tap irish moss @ 10 min
8 oz bakes chocolate @ 30 min
zest of 2 oranges @ 5 min
safbrew s-33 yeast

OG= 1.058

(i used pacifica and s-33 because i had it laying around)

i plan on making my own chocolate syrup to put in the secondary for more chocolate flavor.

was planning on adding 1/2 oz of pacifica @ 30 min but wanted to ease up on the hops because i was adding chocolate and that would give some bittering.

does this seem like a good idea? or is this recipe ruined from the beginning ?
i'm pretty new to this but need some constructive criticism from the vets. any tips?
PS- hopefully santas good to me this year so i can start AG

Check this out

http://www.austinhomebrew.com/product_info.php?cPath=178_452_609&products_id=12372

Chocolate orange stout from AHS

unionrdr said:

Don't bother with a 30 minute addition,you'd get more bittering than flavor,or 50% of both at least. The 15 minute addition is fine for some flavor. This makes me think of those chocolate oranges they sell during the holidays that look & split apart like the actual fruit. Save for the color. Damn,those are good! If this beer tastes reminicent of those,I'd try brewing it myself!

Click to expand...

thanks for the reply.
The chocolate oranges around the holidays is exactly what i'm aiming for!. I actually began this thread after the beer was in the primary. You're right, I should have did the chocolate addition @ 15 min. Hopefully I don't get too much bitterness.
When fermentation is complete, I will take a sample and taste it. Maybe adding cocoa nibs to the secondary. idk, just gonna have to wait and see

So far i put 6 oz of cocoa nibs soaked in 1/2 cup of creme of cocoa and 1/2 cup of triple sec for 3 days and around a cup of cocoa powder mixed with 1/2 cup of triple sec in secondary then racked over it. It's been in the secondary for around 3-4 weeks. I'm planning on bottling pretty soon with boiling priming sugar in Grand Marnier.
I'll update this when i taste it.