My barleywine recipe - thoughts?

Recipe below; couple questions (though feel free to chime in on anything else):

1) Anyone ever use Centennial and Willamette together, or have thoughts on how they might work together? I wanted something other than the citrus-on-citrus of the usual "C's".

2) If I'm aiming for a nice alcohol-malt-hops balance, is the mash @ 154 OK? I was thinking I didn't want to go much lower, to preserve some of the mouthfeel and maltiness; plus I'll get a bunch of fermentables from the honey. But maybe I should go higher?

Thanks in advance...

Recipe Calculation
12B. Barleywine And Imperial Stout, American-Style Barleywine All-grain

Stats
OG 1.113
FG 1.028
IBU 91
SRM 14
ABV 11.0

Specifics
Single infusion @154F for 75 min
Boil Volume 7 gallons
Batch Size 5.5 gallons
Yeast 75% AA

Fermentables
% Weight (lbs) Grain Gravity Color
43.5 % 10.00 American Two-row Pale 50.5 3.3
8.7 % 2.00 Vienna 8.2 1.5
8.7 % 2.00 Victory Malt 7.9 2.5
8.7 % 2.00 CaraPils 9.0 0.7
8.7 % 2.00 Munich Light 9.0 2.9
8.7 % 2.00 American Crystal 40L 9.3 14.5
13.0 % 3.00 Honey 19.1 0.8
23.00 112.9

Hops
% Wt Wt(oz) Hop (whole) AA% Time Util IBU
10.0 % 1.00 Centennial 10.5 90 0.174 24.9
10.0 % 1.00 Centennial 10.5 60 0.163 23.3
10.0 % 1.00 Centennial 10.5 30 0.125 17.9
10.0 % 1.00 Centennial 10.5 10 0.059 8.4
10.0 % 1.00 Centennial 10.5 2 0.014 2.0
10.0 % 1.00 Centennial 10.5 DH 0.000 0.0
10.0 % 1.00 Willamette 5.5 30 0.125 9.4
10.0 % 1.00 Willamette 5.5 10 0.059 4.4
10.0 % 1.00 Willamette 5.5 2 0.014 1.0
10.0 % 1.00 Willamette 5.5 DH 0.000 0.0
10.00 91.3

Yeast: WLP060 American Ale cake from previous blond ale batch; gradually feed results of that to a starter of WLP099 High Grav

I'd mash lower anyways. With that much malt there is going to be plenty of mouthfeel. Especiially since you have the carapils in there. I'd mash at 150. The high gravity yeast probably isn't necessary, especially if you are pitching on a yeast cake.

Chinook & Bullion would also make fine kettle hops for a beer of this magnitude.