Contraband Chocolate Stout: First Brew

I decided that I wanted to brew something special for Christmas and I came up with a chocolate stout.  I like my stouts "stout," that is, with plenty of alcohol.  However, I decided that I couldn't make this brew at the 11+% ABV I wanted and actually have it ready for Christmas since large beers need more time to mellow and lose the alcohol burn.  So, I went with a milder, 7.5% brew in the hopes that it might be ready to give out as Christmas presents.  Here is the recipe:

Recipe: Contraband Chocolate Imperial Stout
Brewer: Dechert
Asst Brewer:
Style: Imperial Stout
TYPE: Partial Mash

Recipe Specifications
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Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.079 SG
Estimated Color: 34.9 SRM
Estimated IBU: 54.1 IBU
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
4.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 34.78 %
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 26.09 %
2.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 17.39 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 8.70 %
0.75 lb Black Barley (Stout) (500.0 SRM) Grain 6.52 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.35 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.17 %
0.75 oz Chinook [11.00 %] (60 min) Hops 22.8 IBU
0.50 oz Warrior [15.80 %] (40 min) Hops 19.2 IBU
0.50 oz Williamette [4.50 %] (10 min) Hops 2.3 IBU
2.00 oz Belgian Chocolate (Secondary 0.0 min) Misc
2 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash in at 161 degrees. Held between 148-155 degrees for 60 min.
Mash out at 172 degrees for 10 min.

Notes:
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Make 2.3L starter with 2 packs of yeast.

Dissolve chocolate in boiling water. Cool and add to secondary.

It didn't quite hit my target OG, mostly because of a boilover and a couple of other technical issues.  However, if it attenuates well, I should be able to bring it in at 7.5%.  We'll see.  Of course, then the trick will be to have it conditioned by the 25th of December.  We'll see how that goes, as well.  Here's hoping!