I made a rye wine @ 1.116 that finished at 1.020 (34% rye malt, 4% crystal 20, remainder american pale 2 row, plus 1.5lbs demerera sugar). I recommend that you do a beta glucan rest, because this beer has tremendous mouthfeel.
I think the biscuit malt is a little superfluous, as the rye is going to add lots of bready character. I also think that 7 oz of bittering hops is a damn shame. You're going to lose a lot of beer to that, not to mention spend a lot more than you'd need to. I used us goldings at 90, 30 and 10, and mine only had 5.5 oz total.