Any thoughts on this Bock recipe?

[dkrel]

How does this look for a basic Bock recipe? According to the calculator I am bit bit high on OG and Alcohol volume. Trying to get a basic recipe. Using the Amber extract LME and DME, because I already have it at home.

I am looking to make it into a chocolate bock. I am thinking of trying to get the chocolate flavor from the secondary. Maybe through Nibs or raw cacoa. Not sure if anyone has tried this. I am looking for the chocolate flavor to come through.

1.5 lbs. Belgian Caramunich® info
1.5 lbs. Belgian Caravienne info
6.6 lbs. Liquid Amber Extract info
2 lbs. Dry Amber Extract info
1.0 oz. Tettnanger (Pellets, 4.50 %AA) boiled 60 min. info
1 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 15 min. info
1 oz. Tettnanger (Pellets, 4.50 %AA) boiled 2 min. info
Yeast : WYeast 2206 Bavarian Lager info

[beachscrat]

Sorry I'm chiming in on this one kinda late...

Looks okay but I might make a few suggestions for next time:

1) I know you had the amber extract already but in the future I'd use nothing but pale or extra pale extracts and get your color and flavor from specialty grains.
2) You might even want to get some unhopped pilsner extract if possible.

I am looking to make it into a chocolate bock. I am thinking of trying to get the chocolate flavor from the secondary. Maybe through Nibs or raw cacoa. Not sure if anyone has tried this. I am looking for the chocolate flavor to come through.

Either of those cocao sources should work. Get which ever smells freshest.