Peppermint Stout

[RPh_Guy]

Hey
I don't like stout/porters but here I am brewing one for my family & friends.
I need some more experienced eyes on this recipe please, especially the percentages of specialty malts.
Is the bitterness too high?
Anyone ever use McCormick Peppermint extract and have an idea about how much to use?

Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.25 gallons
Boil Gravity: 1.048
Efficiency: 67% (brew house)


STATS:
Original Gravity: 1.062
Final Gravity: 1.016
ABV (alternate): 6.35%
IBU (tinseth): 46.02
SRM (morey): 48.08

FERMENTABLES:
5 lb - Great Western Pale 2-Row (76.9%)
8 oz - Flaked Barley (7.7%)
8 oz - Briess Blackprinz Malt (7.7%)
4 oz - Bairds Chocolate (3.8%)
4 oz - Castle Special B (3.8%)

HOPS:
0.5 oz - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 32.94
0.4 oz - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 15 min, IBU: 13.08

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Saccharification

OTHER INGREDIENTS:
Peppermint, Type: Flavor, Use: Bottling

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Fermentation Temp: 62-64 F

PRIMING:
CO2 Level: 2.4 Volumes

TARGET WATER PROFILE:
Profile Name: Balanced Profile

Generated by Brewer's Friend - https://www.brewersfriend.com/

Thanks

 

[thedevilandgod]

Reduce the bitterness to around 20 with the second hop addition at thirty minutes instead. The chocolate malt is bitter, so less hops needed.

 

[RPh_Guy]

Reduce the bitterness to around 20 with the second hop addition at thirty minutes instead. The chocolate malt is bitter, so less hops needed.

Thanks!
Why move the last hop addition? Too much challenger flavor/aroma would be bad?

 

[RPh_Guy]

In case anyone cares, I reduced the bitterness to 36 IBU and used 4 drops of the peppermint per 12oz bottle.
Reviews have been positive so far.