How is this for an AG Robust Porter?

OG 1.064
FG 1.016
IBU 38
ABV 6.2 %
SRM 36
BHE 88%
Boil Volume 16.6 gallons
Batch Size 14.8 gallons
Yeast 75% AA WYeast 1084 Irish Ale
1 tbls. gypsum added to mash

Fermentables
% Weight Weight (lbs)
59.6% 17.63 lbs. German Pilsener
7.4% 2.20 lbs. German Munich
7.4% 2.20 lbs. German Vienna
7.4% 2.20 lbs. Flaked Barley
7.4% 2.20 lbs. Flaked Oats
4.4% 1.30 lbs. German Carafa Special
3.7% 1.10 lbs. German Carafa
1.9% 0.55 lbs. Roasted Barley
0.7% 0.22 lbs. Roasted Rye

Hops
% Wt Weight (oz) Hop Form AA% Boil Time IBU
33.3 % 2.50 oz. East Kent Goldings Pellet 6.0% 60 min. 18.1
26.7 % 2.00 oz. Fuggles Pellet 4.7% 60 min. 11.3
13.3 % 1.00 oz. East Kent Goldings Pellet 6.0% 22 min. 4.7
13.3 % 1.00 oz. Czech Saaz Pellet 4.0% 15 min. 2.4
13.3 % 1.00 oz. Czech Saaz Pellet 4.0% 7 min. 1.3

I know the Saaz addition is not traditional but why not.

Looks really complicated.

Cheers.

But I actually like the work, and I have everything for it already.

I cleaned it up a bit, looks less complex now