Tastes like a low alcohol brew, but has the flavor of roasted malt coming from Chocolate. Might profit from the addition of some Black Patent malt. The mouthfeel is a bit thin, addition of some Carapils and a bit of Munich would remedy this. Virtually no hop profile at all, typical of the style, but you could dryhop if you like.
Yeast is fairly neutral, and accentuates malt profile quite well.
Crystal Malt 4 oz. Chocolate Malt 1 oz. Flaked Barley 1 oz. Add 1 oz. Willamette 5 minutes before end of boil.