Critique my Chocolate Coffee Sweet Stout

Hi Everyone,
I was looking for some critique on my version of a Chocolate Coffee/Sweet Stout, i will be picking up the recipe after work today for my first BIAB tomorrow. I am familiar with the technic of all grain but if you have any advice on a first time BIAB, that'd be great too. Thanks

BIAB METHOD - 4 GALLON BATCH

Coffee Stout - Sweet Stout
Batch Size 4.000 gal Boil Size 4.750 gal
Boil Time 60.000 min Efficiency 74%
OG 1.071 FG 1.018
ABV 7.0%
Bitterness 35.0 IBU
Color 50.6 srm
Calories (per 12 oz.) 237

Fermentables
Total grain: 10.5 lb

Pale Malt (2 Row) US Grain 7.000 lb
Munich Malt Grain 8.000 oz
Munich Malt - 20L Grain 8.000 oz
Carafa III Grain 8.000 oz
Chocolate Malt (US) Grain 1.000 lb
Caramel/Crystal Malt - 120L Grain 12.000 oz
Black (Patent) Malt Grain 4.000 oz

Hops

Nugget 13% 0.200 oz Boil 60.000 min Pellet 10.3
Tettnang 4% 0.500 oz Boil 60.000 min Pellet 7.9
Tettnang 4% 0.500 oz Boil 30.000 min Pellet 6.1
Fuggles 4.5% 1.000 oz Boil 15.000 min Pellet 8.8
Fuggles 4.5% 0.550 oz Boil 5.000 min Pellet 2.0

Misc
Whirlfloc Fining Boil 0.000 tsp 0.000 s @ 15 min left in boil
Vanilla Beans Flavor Primary 1.000 tsp 0.000 s after primary fermentation
Coffee Other Bottling 0.000 tsp 0.000 s - Half gallon cold brewed stong @ bottling
Milk Sugar (Lactose) Sugar 12.000 oz @ 15 left Min in boil

4oz Unsweetened Coco Powder @ 0 Min in boil

Yeast
Safale S-04 Ale Dry

My advice for a first time BIAB is to set it up so your expected OG is in the middle of that style range. This is because it is difficult to predict your efficiency the first go 'round.. it might be higher, it might be lower than 74. I'm still figuring it out myself as I am a recent BIAB convert, but I've had efficiencies between 60 and 83 depending on the amount of grain, how much I squeezes, if they actually milled the grains twice for me, etc. But if you set up your OG in the middle of the range, you allow for this range.

My second bit of advice is to test your pre-boil gravity so you see where you are, if you need to adjust the hops and/or boiling time, etc.

The OG you listed is above the sweet stout range, and at the lower end of an imperial stout range.

Just my thoughts.. no one says you have to do as the style dictates!