Stout with a touch of IPA

I brewed a dark, strong stout yesterday that will be like a smokey, bitter sipper. It's not a style I would normally gravitate to, but I wanted to do something different. It smelled awesome and will have a really rich flavor. Although it could have about 6 or 7 percent alcohol depending on the attenuation, people will think it is stronger. Here's the grain bill: 3/4 pounds of Simpsons Extra Dark crystal malt, 1/4 pound of roasted barley; two pounds of Briess light dry malt extract and 6 pounds of dark malt syrup, which was added late to the boil at 15 minutes remaining. Liquid malt can produce more unfermentable sugars if it is boiled for the full boil. The hops included 1 ounce of 18.5 AAU Summit -- incredibly bitter -- which was used for the full 60 minutes as well as 1 ounce of Cascade split at 5 minutes remaining and at the end of the boil. Based on my calculation, that's a lip puckering 63 IBUs. The beer is fermenting nicely in the basement at 63 degrees. It's colder than normal, but hopefully this will keep out unwanted fruity esters that would be strange in a beer like this one.