Belgian Black Rye PA

Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) -58.1 %
2 lbs Chocolate Rye Malt- 12.9 %
1 lbs Carafoam (2.0 SRM) Grain 3 6.5 %
1 lbs Caramel/Crystal Malt - 60L -6.5 %
9 oz Wheat, Flaked -6.5 %
1.00 oz Cascade [5.50 %] - First Wort

0.50 oz Galaxy [14.00 %] - Boil 60.0 min
0.50 oz Sorachi Ace [12.00 %] - Boil 60.0 min
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min
0.50 oz Simcoe [13.00 %] - Boil 15.0 min
0.25 oz Galaxy [14.00 %] - Boil 10.0 min
0.25 oz Cascade [5.50 %] - Boil 5.0 min
4.0 oz Maple Syrup [Boil for 5 min](35.0 SRM)
8.0 oz Brown Sugar, Dark {Boil for 5 min}

1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 15 -
12.0 oz Maple Syrup (35.0 SRM) Sugar 16 4.8 % (after primary)
1.00 oz Cascade [5.50 %] - Dry Hop
1.00 oz Galaxy [14.00 %] - Dry Hop

taste?

Whoa that's alot of chocolate malt! I have some washed Belgian Stout yeast that I'm wondering what do do with...

I still don't understand the whole " Black Pale Ale "... isn't black somewhat the opposite of Pale?

Which is why "Cascadian Dark Ale"(CDA) makes more sense than a black or dark PA. If its dark then it should just be called a dark or black ale, but as it is, many still use the PA.

Pale black ale