Looks good. Very similar to an American Stout recipe I used to use quite often, though I do like a good bit of flaked barley/oats for a rich mouthfeel. I would probably mash a bit lower, it is better to be drier than sweet in a style like this. Lastly, I don't think a 30 min hop addition is necessary. Go with a bittering hop at 60 and an ounce finishing hop at flameout, like cascade/amarillo for better aroma.