Get it. Dark Pale Ale? I live in PA, Pennsylvania...(ba dum bump) I'll have to get the Brewer's Association to name a category after this one. Beer in this category is brewed with finishing hops grown in PA and any bittering hops you want, but, only if they're from Artisan Homebrew.
Anyway, it is brewed. I had to improvise a bit, big surprise eh? Don't ask. Yeah, left the caramel malts out and added Belgian Chocolate, Belgian de-bittered black, Simpson's Chocolate and a tiny bit of Special-B. Kept the hop schedule the same, but used a different bittering hop. Split the yeast cake and used a portion with each of the two batches of Dark PA.
Tasting the wort leaves me with the impression that I didn't do anything really wrong with this and time will tell. Will there be the right dark malt profile? Will the hops stand out enough to lure you in? Will the two complement each other or cause confusion?
By the way, I am really diggin' the pale ale I brewed last weekend. It's pretty much done fermenting. Still some yeast in suspension and it tastes good now even with the yeast. I'm thinking this would be a great cask conditioned beer. Hops on the nose and a nice light malt finish with the yeast playing with the hops a bit on the finish.