Coffee maple Carmel imperial porter

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I am going to brew a coffee
Maple imperial porter this week and looking for a little insight this is my receipts for a base imperial porter I was wondering what % of Carmel Malts I should add to get a nice Carmel flavor and body out of the beer. Here is my base imperial porter receipt.
Recipe Type: All Grain
Yeast: American Ale (Wyeast Labs #1056)
Batch Size (Gallons): 5.5
Original Gravity: 1.098
Final Gravity: 1.020
IBU: 32
Boiling Time (Minutes): 60 upto 90

13.0 lb Brewers Malt 2-Row(2.0SRM)
2.50 lb Munich Malt (9.0 SRM)
1.00 lb Brown Malt (65.0 SRM)
1.00 lb Caramel/Crystal Malt -120l
0.50 lb Caramel/Crystal Malt - 40L
0.75 lb Chocolate Malt (350.0 SRM)
Add 24 oz of maple syrup.
0.75 oz Magnum [13.5%] (60 min)
1.00 oz Goldings, East Kent [5.60%] (10 min)

If I want a nice smooth Carmel flavor to compete with the coffee should I add more 120? What are your feeling? Any input it helpful. I am
Going to 10 min boil coffee beans then primary them as well. I did it with a stout and had amazing results.
 
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