I like some crystal in there. I tell myself that it rounds out the roasty-notes with a little sweetness. The crystal also supports any dark fruit esters that you get if you use fruity yeast versus a cleaner yeast
__________________ Fermenting: Traditional Bock, Belgian Dark Strong Conditioning: Munich Dunkel, Belgian Amber Drinking: Baltic Porter, O-fest, Drought Stout, English Summer Ale
way too much roasted barley in my opinion, along with the black patent and the chocolate you are looking at a black hole of inebriation, but if that is what you are going for, cheers. Also I would double pitch, pitch on to a cake, or make a starter.
The magnum will help you get some balance
In Illa Brettanomyces Nos Fides