Imperial Stout... kitchen sink beer

Trying to use up a lot of little remnants of grains I have laying around, put this together in beersmith. I guess it would qualify as an imperial stout. I think it will be ok, but I was curious to see if anyone had any input on this thing. I guess mainly I am worried about the amount of roast/chocolate and crystal malts.

SINK STOUT
Imperial Stout

Type: All Grain
Batch Size: 5.50 gal
Boil Time: 90 min
Brewhouse Efficiency: 78.00

Beer Profile

Est Original Gravity: 1.080 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 7.85 %
Bitterness: 53.2 IBU
Est Color: 39.1 SRM

Ingredients

9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 56.53 %
1 lbs 9.9 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 10.18 %
1 lbs 9.0 oz Vienna Malt (3.5 SRM) Grain 9.80 %
13.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 5.09 %
12.0 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 4.71 %
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 3.14 %
8.0 oz Rice, Flaked (1.0 SRM) Grain 3.14 %
5.0 oz Carafa II (412.0 SRM) Grain 1.95 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 1.57 %
4.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 1.57 %
4.0 oz Peat Smoked Malt (2.8 SRM) Grain 1.57 %
1.9 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 0.75 %

0.50 oz Chinook [10.00 %] (60 min) Hops 13.0 IBU
1.60 oz Northern Brewer [7.50 %] (60 min) Hops 31.2 IBU
0.50 oz Santiam [5.60 %] (30 min) Hops 5.6 IBU
1.00 oz Crystal [3.50 %] (10 min) Hops 3.3 IBU

To be honest with you, it looks good to me other than the smoked malt (which I don't like in RIS), but that's just me. The amount of crystal is high, so unless you mash low, I wouldn't expect this beer to drop to 1.021. I would use US-05 yeast in this because its known to attenuate a little more than some cleaner ale yeasts.

Are you afraid that you have too much roast and caramel? Because some of the best RIS that I know of have way more specialty grains than you do. In other words, you should be fine.

Cool, I actually do have some more chocolate wheat I could throw in, as well as Honey Malt, Acid Malt Carapils, Caravienne, and Melanoidian. I didn't think that those really belonged in a stout though. I will probably take the peated malt out too and save that for something else.