Eberhardt Dark - Recipe

I based this recipe off of a combination of the Scottish 80 and German Lager - both of which I made in the last few months and liked at lot.
I combined what I though were the best parts of each into this one batch of 10 gallons.  This will be split into 2x5 gallon with the only difference this time being the yeast.

Recipe:
  for 10 Gallons OG=1.049
Malt:
 16.5# 2-row
 2# Munich 10l
 2# Vienna
 4oz Chocolate malt
 4oz Black patent malt
Hops:
 2oz Northern Brewer (60 minutes)
Yeast - each went into half (5 gallons)
 Safeale S-04
 Safbrew S-33
Other:
 1 Whirlfloc Tablet in boil (15 Minutes)
 2oz Med Toast Hungarian oak cubes - 1oz in secondary for each 5 gals
Mash 60 minutes at 152F

Brewing:I took the first gallon of mash runnings to boil down separately. This is to caramelize it a little and add to the maltiness.
My boil kettle is only 10 gallons, so I don't have enough room for a full 10g boil.  I started with 9 gallons, which boiled down to a little under 8.  Combined with the separate boil and 2 gallons of distilled top off water, I have my 10 gallons.
With my basement temp around 75F this time of year, I started the first few days of fermentation in the chest cooler, set to low 60's.
After at least 2 weeks primary, I will secondary on oak.  The first half will be kegged soon after, with the other waiting until the first half is gone.
I brewed this at the same time as this year's Havest IPA, which made for quite an exhausting day.

Notes:
  8/26/12 Brew 10 Gals @ 1.058 (Efficiency must have been a bit better than expected..)
     Fermenting in Chest freezer @60F
     1/2 gets S-33 other gets S-04