Robust Coffee Porter Recipe Critique

[Kfun123]

I am trying to make a Robust Coffee Porter in the style of Highland Brewing Thunderstruck Coffee Porter.

The Highland website gives me this much info:
http://www.highlandbrewing.com/craft-brews/style/thunderstruck-coffee-porter

Grain -
Pale Malt
Carmel 60
Chocolate Malt
Midnight Wheat
1.5lbs coffee/bbl
Hops -
Chinook
Hallertau Mittlefrue
German Select

ABV 5.8%
IBU 26

My recipe is below:
Questions
What do you think about the amounts of Chocolate / Midnight?
What to you think about the coffee amounts / process?dnight Wheat?


OG: 1.065
FG: 1.02
SRM: 40
IBU: 26.91
ABV: 6.01%
Mash Temp: 155F
Fermentation Temp: 65F

Grain
12# Cargill Special Pale - 3.5L
1# Briess Crystal60 - 60L
1# Briess Chocolate Malt - 350L
.5# Briess Midnight Wheat - 550L

Hops
.5oz Magnum 15% A.A. - 60 min Boil
.25oz Chinook 13% A.A. - 10 min Boil

Yeast
Decanted 2L starter of Wyeast 1450 Denny's Favorite

Coffee
4oz Medium Crush Dynamite Roasters 50/50 blend (Mexico Chiapas / Honduras Dark) added at flame out in a mesh bag

4oz Medium Crush Dynamite Roasters 50/50 blend (Mexico Chiapas / Honduras Dark) dry hop in a mesh bag for 3 days after fermentation has completed


Thanks for your input.

 

[BlueHouseBrewhaus]

It is said that putting beans/grounds in the boil extracts oils that will impact head. I don't have personal experience with that so I can't say for sure. What is usually recommended for adding coffee is to cold brew it (steep the grounds on cold water on the fridge for 24 hrs) and then add it to secondary. I did this with a mocha stout and it worked beautifully. Took awhile for the flavor to mellow but it ended up with great flavor and head.