None of the grains you listed have any diastatic properties, so you can't really mash them. I'd throw 2-3 lbs of two-row so you have proper conversion of your speciality grains and lower the amount of extract to still hit your OG. That or some German Munich for even more malt character.
If you are using the BIAB method and had your LHBS crush te grain, shoot for 60-65% efficiency maximum for your partial mash. If you shoot for the 75% efficiency you see most recipes use, you're calling for trouble or disappointment: better off using a bit more grain or extract than undershooting by 10 points and settling for something weaker. You can always top off if you magically hit 85%.
As far as recipe composition, I'm way too much of a noob to help you there. But you don't seem to have gone overboard with the speciality wich is a common first timer mistake, so I assume it will be good. Another thing, higher ABV brew may tend to take longer to carbonate and condition, so take that into considration if you want to give it away as Christmas gifts for example. fianlly, you might want to add some very fermentable sugars (candi, sucrose, etc.) to up the OG instead of going all extract, unless you want the beer to finish at 1.020 and very sweet (especially while mashing at 155F)