If that's the case, save the EKG for something more appropriate!
Seriously, I'd not use flavor/aroma hops at all in a stout. Get a nice bittering charge with high-alpha hops and don't add any more, that's the ticket. One more piece of deep thinking: omit the CaraPils. With the flaked barley, the stout will have plenty of body, mouthfeel and foam retention. Save the CaraPils for a lighter beer.
I like the grist and hops schedule for your Red! You're after a malty beer, you're onto one. I don't really like the yeast, though; 1084 never seems to clear well. For stout that's no big deal, but you'd probably like to have your Red clear someday. Further, it always seems to underattenuate; I prefer 1028, 1275 or even 1056, for a drier, cleaner finish with restrained esters. Let the malt shine on this one!