Chewy Stout Feedback

[butterblum]

Hi,
I'm looking for some feedback on a stout I tried to formulate.
I tried to make it full-bodied, which was successful, but this is the second stout I have brewed that ends up being a little too "brown", both in color and in flavor. I feel like this brew is very chocolatey, with maybe a little bit of coffee, but it isn't very dark. I am a little perplexed, because I am not sure whether adding more roasted grains will do the trick.
I am wondering if you have to go imperial to really get that full-bodied, black, oily stout.
Any feedback?

7 lbs RBF Pale Malt (2 Row) (2.0 SRM) Grain 1 50.0 %
2 lbs Munich Malt (Simpsons) (10.9 SRM) Grain 2 14.3 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 7.2 %
1 lbs Barley, Flaked (1.7 SRM) Grain 4 7.1 %
1 lbs Chocolate Malt (450.0 SRM) Grain 5 7.1 %
1 lbs Rye, Flaked (Briess) (4.6 SRM) Grain 6 7.1 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 3.6 %
8.0 oz Roasted Barley (300.0 SRM) Grain 8 3.6 %
2.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 9 31.5 IBUs
2.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 10 15.6 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 11 -

 

[Jmarsh544]

Looks like a solid recipe to me. It also looks like it should be darker than just brown. Can you post a pic of the stout in a glass?

 

[verboten]

You have way more dark malts in yours than I have in mine, and it’s roasty and quite dark.

 

[butterblum]

It's hard to get a picture of what I am describing.
I am actually going to rebrew this. I am going to remove the Munich and the flaked rye, and mash 2 degrees higher.
I wonder if there is just a little too many grains that muddy the flavor.
Maybe I will alter the roasted grains as well.