Honestly, I would change a lot about that recipe. I posted this in another "help me with my black IPA thread", but:
Black IPA. These are tricky. My main goal here is to make something as far removed from a hoppy stout as possible. This means keeping it dry (notice a pattern here?), and minimizing roast flavors, while still achieving a pitch-black color. Unless you are using dyes, you will need some sort of roasted malt for color. De-bittered malts are definitely the way to go. I've used carafa III, blackprinz, and midnight wheat with success (midnight wheat being my preference). I've found one pound in a five-gallon batch will get you dark enough to not see through it at all. The thing is, even de-bittered malt retains some degree of roast. To keep this in check, I have been adding half of my darkening malt in the mash, and leaving out the other half until mashout. This seems to work very well. One other thing to note is the hop selection for Black IPAs. Not all hops lend themselves to the roasty flavors found in Black IPAs. I've found piney, resiny/dank, and citrusy hops work best for my tastes here.
agree with most of the recommendations. I think you really should omit the crystal though, use midnight wheat, mash low, and definitely use some sugar. Youve got a hoppy stout on your hands as it stands