Recipe looks good... although I've not yet used Ahtanum ... the form looks groovy.
Is this your first attempt at AG? I would recommend putting your mash water in the mash tun (cooler) first, and letting it sit for 10 minutes to warm up. Then add the grain to the water.... rather than adding water to the grain.
In Beersmith, if you uncheck the 'Adjust Temp for Equip' box near your mash profile, it will tell you the temp the water in the heated up tun should be at just before you add the grains. This makes it a bit easier to hit your mash step temp for a single infusion mash with a coolor. e.g. your cooler has already been heated up by the mash water, and so the only thing left is the heat absorption of the grain... which Beersmith has calculated for you. I find that if I measure the water temp just before adding the grain, and it matches the unchecked Beersmith temp, the dough-in is really spot-on. YMMV...