Brown Malt + Choc Rye recipe critique?

[Arrheinous]

I've been reading a bit about chocolate rye and it seems like a fun grain. The first thing that came to mind was a brown malt-based brown ale but it became more like a stout. Toast and roast.

Is this too simple or do you think there's enough going on for some complexity? A lot of people feather in 4-12oz of this and that for stouts. Maybe 4oz of Crystal 120 or Special B?

5# Maris Otter (38.5%)
3# Brown Malt (23.1%)
2# Chocolate Rye (15.4%) (or split the max % choc rye with flaked rye)
2# Victory Malt (15.4%)
1# Crystal 60L (7.7%)

1oz EKG (FWH)
1oz EKG (60 min)
1oz EKG (45 min)
1 oz Glacier (20 min)

WLP005

Efficiency 85%, OG 1.069, 49 IBU, 7.0% ABV

 

[BigEd]

I think you need to pump the brakes on those specialty malt percentages. Dial the chocolate, Victory and crystal back to ~5% each and replace with more MO.

 

[Arrheinous]

Alright, I can work those down.

There's also that Stout Butt Beer in Radical Brewing that uses 86% Brown malt with 14% 6-row. Uses brown malt way above the 20% some people recommend.

EDIT: After a couple days thought, I'm going with a porter/wee heavy bastardization...

8.5# Brown Malt (49.6%)
5.5# Maris Otter (32%)
1# Caramunich (5.8%)
1# Melanoidin (5.8%)
1# Chocolate Rye (5.8%)
1 oz Roasted Barley (0.4%)
1 oz Black Patent (0.4%)

Mash at 152F, Kettle caramelization 2G to 1/4G, WLP005