Recipe suggestions - Chocolate Coffee Milk Stout

Hello All. Relatively new to the homebrew game and trying to plan out my 3rd brew. I was thinking of getting a Milk stout with Chocolate and Coffee notes and an ABV of 6-7%.

Threw this together relatively quickly in Beersmith - any suggestions to refine this into an awesome brew? Thanks!


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Milk Chocolate Coffee Stout
Brewer:
Asst Brewer:
Style: Sweet Stout
TYPE: Extract
Taste: (35.0)

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 2.50 gal
Estimated OG: 1.065 SG
Estimated Color: 73.6 SRM
Estimated IBU: 16.6 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
7.50 lb Dark Liquid Extract (17.5 SRM) Extract 55.56 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 11.11 %
1.50 lb Munich Malt - 10L (10.0 SRM) Grain 11.11 %
1.00 lb Black Barley (Stout) (500.0 SRM) Grain 7.41 %
1.00 lb Roasted Barley (300.0 SRM) Grain 7.41 %
1.00 oz Challenger [7.50 %] (60 min) Hops 12.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 4.1 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 7.41 %
5.00 gal Boston, MA Water
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (30-60 minutes)


Notes:
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Drop the roasted barley and use amber extract. Far too many roasted grains. I would probably drop the black barley and chocolate malt to .5 lbs. Maybe a couple oz of black patent to darken it up a tad. You can also add fat free cocoa powder at the end of your boil for extra richness.

Ok, so then the grain bill would be

7.50 lb Amber Extract
1.50 lb Munich Malt - 10L (10.0 SRM) Grain 11.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 11.11 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 7.41 %
2 oz Black Patent

What proportion cocoa would you recommend?

I used a whole 8oz package add at the end of the boil. I also secondaried it with whole Kona beans for a week. I did not use lactose just because of personal preferences but it came out very well.

If you use too many roasted grains you will end up with a lot of astringency and the beer won't be drinkable for months, if ever. Typically, if your color is above 50 and your not using any Dehusked darks, then it will be really astringent.