I think it is a little too much crystal. Cut the C40 down to a pound and the C120 to maybe a quarter of a pound. You may want to even take out the 120 and hop down to an 80 or so. That's just my thought.
I would also bump the IBUs up since you plan on aging. Perhaps 75-80. These will mostly drop out over time, but they will also help balance the sweetness of such a big beer.
No worries using a less attenuative yeast, just mash around 149-150 for 90 minutes or so. I am getting ready to do a 1.090 Old Ale with 1968.
Originally Posted by Suthrncomfrt1884
Black Patent is for stouts, leave it out.
Black patent is usually for robust and baltic porters. Stouts tend to use roasted barley.