Personally, I don't think you'll get any acrid flavors from the patent malt or the roasted barley, in the quantities listed. You should be ok with the amounts you have listed and leaving them in the mash the entire time. Same would go for the chocolate malt which, to my knowledge, doesn't give off any acrid tastes. I've added enough to a porter that it accounted for 10% of the grist and all I got was a very nice dark chocolate taste. As a matter-of-fact if you take out your roasted barley you've basically got my favorite porter grist. Hop schedule looks ok to me as well.