Imperial Porter/Stout/Brown Ale

Tonight, I am planning to brew a 2.5 gallon batch of a dark beer. I have no idea what category it would fit into because it basically is sitting in no man's land somewhere in-between a stout, porter and brown ale. I guess I will have to wait until I am able to drink it to determine once and for all what category of beer it would fall into (it is designed to be a Foreign Export Stout based on BJCP style guidelines, but I don't use roasted barley).

5.00 lbs. Marris Otter 2-Row
0.50 lbs. Flaked Barley
0.50 lbs. Carafa II
0.50 lbs. Caramel 40

.6 oz of US Northern Brewer hops @ 60 minutes

Expected OG: 1.069
Expected FG: 1.018
Expected ABV: 6.7%
IBU's: ~38
SRM: 34

Hula Girl DIPA

My wife and I went to Hawaii for our honeymoon and we spent most days sitting by the pool, drinking some of the amazing beers that Maui Brewing Company produces. I was partial to the Big Swell IPA because it seemed like a perfect accompaniment to my surroundings with it's abundance of fresh tropical fruit flavors. I wanted to make a big IPA with tropical hop notes as a tribute to one of the best experiences I have had in my life.

The planned 4.5-gallon recipe:

13.0 lbs. Canadian 2-Row

0.5 lbs. Caramel 20

0.5 lbs. Carapils

0.50 oz CTZ FWH (75 minutes)

1.00 oz CTZ @ 75 minutes

.75 oz Simcoe @ 10 minutes

.75 oz Amarillo @ 10 minutes

.75 oz Simcoe @ 5 minutes

.75 oz Amarillo @ 5 minutes
0.5 oz Simcoe @ 0 minutes
0.5 oz Amarillo @ 0 minutes

1.0 oz Simcoe dry hop for 12 days

1.0 oz Amarillo dry hop for 12 days

Yeast: Wyeast 1968 London ESB

Projected starting gravity: 1.082 (assuming 72% efficiency)

Projected ABV: 8.8%

Projected IBU: ~97

Projected SRM: 6.3

Planned mash temperature: 150 degrees F