From your desired outcome for this recipe I have a few notes for you:
You will want to lose the maple sugar (this is mostly fermentable and will add mostly alcohol with little to no sweetness). If you do use it you'll def want to add some crystal malts to add unfermentable sugars to make it sweeter. Right now your recipe is stating the FG should be around 1.010 which is pretty dry (not sweet)
I don't think the roasted barley will give you the flavors you're looking for. It lends a dry, bitter, coffee like flavor to your beer. You'll prob want something like a lb of crystal 40L and 1/2lb of crystal 120L. For the residual sweetness and caramel flavors.
I would also prob add more 60 min hops and move the 30 min addition to 10 and the 10 to 0. Then double the 10 and 0 min additions for more hop flavor and aroma. When increasing the bittering hops I would shoot for a bitterness ratio of about 1. This is IBU/SG. so if the SG=1.061 and the IBU's = 40 the ratio would be 40/61.
Just some quick notes I saw when looking at the recipe... lots of it is opinion though I think what you really want to make is an American Amber.