Black malt overload?

[Boycott]

With my next brew I want to make a really dark, smokie/chocolate/coffee/roasty/hoppy beer. Im not too pushy about abv either way but im not sure what this beer would be classed as? Dark ipa? I want it more stouty than that.

How much dark malt is too much? Im not sure if ive had a beer with too much and what the downsides are. I think from what ive read no more than 8% of the grain bill.

Malt wise I have at my disposal some rauchmalt, pale chocolate, chocolate, black, extra dark crystal, roasted caramalt.

Any advice would be welcome!

[ColMack]

Sounds like it's an American Stout.
I think too much dark malt can give you astringency in the final product, so it needs to be balanced with you base and crystal.