This is promising, but you're recipe is only the grain bill. There are other things involved that will impact the final product. In your case, since you're looking for mouthfeel, but you already know what grains you'd like to use, the mash will be very important. If you're looking for more mouthfeel with this recipe, you might consider mashing at high temp. (156F/69C) This will leave you with more unfermentable sugars, but may impact the final gravity. (The yeast will have less to eat, so you may end up with a weaker beer.) That's my two cents. I hope it answers the question you were looking for.