Cascadian Dark Ale Catch 22 ???

[boostsr20]

So beers with dark roasted grains are supposed to age longer but hoppy beers are supposed to be drank fairly fresh.... Where is the happy medium here? After have Founders 2010 Nemesis (12% 100+IBU Black Barley Wine) I am thinking about making an "imperial cascadian ipa". Looking at 9-10% and 100 IBU's. Anyone with experience on this topic?

This is what I am looking at using for a 5 gallon batch.

14 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 77.18 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.51 %
9.9 oz De-Bittered Black (500.0 SRM) Grain 3.42 %
9.9 oz Roasted Barley (300.0 SRM) Grain 3.42 %
8.0 oz Chocolate Rye Malt (250.0 SRM) Grain 2.76 %
6.4 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.21 %
1.00 oz Warrior [15.00 %] (60 min) Hops 54.3 IBU
3.00 oz Citra [13.40 %] (Dry Hop 3 days) Hops -
1.00 oz Cascade [5.50 %] (45 min) Hops 17.9 IBU
1.00 oz Amarillo Gold [8.50 %] (30 min) Hops 15.7 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 5.3 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) Hops 6.2 IBU
1.00 oz Citra [13.40 %] (5 min) Hops 8.1 IBU
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.51 %
1 Pkgs California Ale (White Labs #WLP001) [Starter 35 ml] Yeast-Ale

 

[fatherbigfoot]

sounds yummy but i might use crystal 40l and some carafa II instead of the rye

 

[boostsr20]

sounds yummy but i might use crystal 40l and some carafa II instead of the rye

I initially planned on used 40 but noticed alot of recipes are using lighter crystal. I'm thinking the rye might add a slight "what is that" character. It's already an odd sort of beer so maybe I shouldn't try to get too cute with ingredients like that.