Another thing, why the crystal malt? In a typical dry stout you don't want very much sweetness coming through.
Just for S&G, the famous Guinness dry stout recipe is 90% pale malt, 10% roasted barley. All I'm saying is sometimes simpler is better.
I'm not saying your recipe is inaccurate, it is your beer. I actually think some crystal would be good in it, but not too much.
I agree with the other sentiments, lose the black patent completely.