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Might be more interesting to break up the 1oz Chinook at 60 min into smaller staggered additions. Something like .5oz at 60, 15, and at 5 minutes would still give a lot of bitterness (a little less) and maybe a more interesting hop flavor and aroma. Just some thoughts, Kregg

Sounds yummy, Maybe add .25lb of roasted barley to give it more of a traditional stout stoutiness, but not that important. Make the 90 min hop addition a First Wort Hopping (FWH) add 0.5oz Chinook at 30 min and 0.5oz Chinook at 10 min.

I would say stick with the original plan. A 60 min. boil won't add much of any color and stopping in mid boil to add DME will just throw your timing off. Another option is to add the DME at the very end when taking the wort off the heat, but contamination could be a concern with that method.

Adding the corn sugar might lighten the body by creating more alcohol, but it's all the unfermentable sugars left over that makes the body sweet. Maybe add a little more hops bitterness to compensate or try to mash longer at a lower temperature. Don't think the teast is going to make that big of...

Since the O2 is used during the growth phase, can pitching highly oxygenated yeast on top of the yeast cake leave a lot of unused O2 on the beer? Could this cause problems later due to oxidizing of the beer?