Malt Backbone help

I don't know how much you're going to get out of the 120 with that much chocolate.

Look up a Founders Breakfast Stout clone. I had one I was working with for a batch soon:

http://hopville.com/recipe/1255790/russian-imperial-stout-recipes/jbs-clone

 

I'd say he'll get some sweetness from the crystal, which the chocolate won't provide.

 

Unfortunately i have never brow stout beers, but oats quick Old Fashioned improve mouth feel.
Can you tell about your brewery ? do you have website ?

 

If for some reason, you want to stay with domestic malt, you may like the results you get using domestic Pale Ale malts. These are a bit toastier than 2-row pale. I used ~70% Briess Pale Ale malt in my most recent IPA (and ~20% 2-row and 10% crystal malt) and liked the resulting malt-derived flavors. English Pale Ale malts are a bit more expensive, but also a bit more flavorful. It could very well be that you could use less to achieve a comparable or better result. Some people use 10-20% Munich malt in their grist and report toastier flavors than 2-row alone.

If you want to take it a different direction, you could try using some pilsner malt. I used about 60% Belgian* (Castle) Pils malt in a previous IPA (in that case, the rest of the grist was pale extract and 7% crystal malt) and liked that one too. Some describe pilsner malts as cracker like. I'm not sure I agree, but I don't have a better descriptor. *My only positive experience with domestic pilsner malt is in American lagers. I've brewed a couple Belgian and German beers with Rahr pils and thought something was missing. Domestic pils probably would be fine in an IPA though.