That looks close to me drumming. You can see that beersmith has your OG higher and your IBU's lower. I think the reason for this difference is that the OP expects 68% efficiency from his AG process. Since you are using extract for most of your fermentables it predicts you to have a higher OG, and since your OG is higher your IBU's go down (this is cause hop utilization is a function of gravity).
Now, if you brew your recipe as is I think it will taste great. And be very close to the original, but here are some considerations to think about. Firstly since the OP's recipe is all grain, the ratio of the contribution of each grain will remain constant despite if he hits his efficiency estimate. That means the beer will remain balanced the way the recipe describes: 66.66% pale malt, 25% flaked barely, 8ish roasted barley. However in your recipe you can expect that the extract will get near 100% efficiency while your steeping of the grains will get a significantly lower amount of efficiency. Therefore the fermentables that end up in the brewpot may be something like 80% pale malt xtract, 18% flaked barley, and 2% roasted barley. I think if you did a side by side taste test the most dramatic difference would be caused by this rather than any difference between the extract and the grain.
This is primarily speculation, I've only anecdotal evidence to support it. I usually increase the steeping grain weight when converting to account for this. Makes sense in my head, but that doesn't mean it is is right, lol. You should report back what you think of the beer when its done though.