I love rye too, can't wait to hear how it turns out. I've never made a rye stout before, but that sounds pretty tasty. I wonder if you couldnt put more rye in there. Sounds like a lot of hops, but Promash says IBU = 56 which is ok for most stouts.
Is there anything you have to do to the rye to prepare it? Any special temps to extract the fermentables? Where did you get the rye? Is it malted? Sorry, more questions than answer, I guess.