Even for an Imperial Stout, 2lbs of Roasted Barley is waaaay to much.
A little bit goes a long way.
I'd say that you should cut the Roasted Barley down to 0.5-.75 lbs.. maybe 1lb at the most.
Since you have the Roasted Barley and the Chocolate malt, there is no need to add coffee. I would cut this out entirely. Too much roasted grains and it will have a way too astringent/burnt/dry taste to even be drinkable.
Plus, be careful about the bourbon chips. I've personally never used it, but from what I understand, if you over-do it, it will not mellow after time. The roasted flavor will, the oak won't.
You might be being a little too ambisious here.. you can simplify your recipe, ie. there is no need for 0.5 lbs of Special B, flaked barley.. possibly even leave out the vanilla. The hops, roast, and alcohol strength are going to dominate.