Advice on a Black IPA

I've been brewing for about a year and a half, but only doing extract brewing. I'm going to try my first All-Grain this week, and I've been drooling over Black IPA/Cascadian Dark Ale.

I looked around for awhile and this is what I came up with.

• Briess 2-row Malt 11 lbs
• Am. Chocolate Malt ½ lb
• Am. Crystal 40L ½ lb
• German De-Husked Carafa 3 Malt ½ lb
• Am. Special Roast ¼ lb


• Galena 1 ounce pellets 60 minutes
• Cascade 1 1/2 ounce flowers (dry hopping 7 days)
• Centennial 1 1/2 ounce pellets 15 minutes

• #WLP001 White Labs California Ale

5.5 gal batch

mashing @152

I tasted a great cascadian dark ale at Natty Green's in Greensboro NC that had IBU listed at 66 and ABV at 6.8.

Beersmith says this will come in at 61.8 IBU and 6.28 ABV

I wanted something slightly lower on alcohol and IBU, but with the same hop-forward presence and roasty malt on the front end. Do I need a ton more hops?

I'd love suggestions as this is the first recipe I've designed.

Thanks,

Stand

8oz chocolate malt may be a bit much if you ask me. I use 6oz in my black ipa recipe and it's just barely not-too-much.

Hopping looks fairly good but you might increase the flavor/aroma additions a little.

Here's a link to my go-to recipe:
https://www.homebrewtalk.com/f69/damn-man-black-ipa-211809/

That sounds like a good idea. I'll drop it down to 4oz and see what happens. If I can figure this one out it is something I will continue tweaking. I really love these beers.

I'm starting to think I do need more hops.

Thanks,

Stand