whereabouts in SD are you?
By the grains you list, it's looks like you are potentially doing a partial/mini mash. If so, consider malted Rye. It will add a serious ruby red color, and the flavor is one of my favorites.
I personally would drop the roasted barley as the somewhat acrid taste clashes with citrussy hops on my palate, but that is from a VERY subjective taste viewpoint.
Counterpoint to that, I am a big proponent of trying whatever comes to you with complete disregard to what anyone says.