Smoked chocolate porter BIAB critique

Hello, everyone,

I'm new to all grain brewing and, for my first AG brew, I'd like to make a smoked chocolate porter. Any critiques/input would be appreciated, and thanks for the help!

Batch Size: 5 gallons

9 lbs Maris Otter
2.5 lbs Weyermann Smoked Malt
1 lb chocolate malt
0.5 lb roasted barley
1 lb Crystal 120L
1 lb Molasses
0.5 lb Baker's chocolate (added to boil, boil for 60 min)

1 oz Kent Goldings hops, 60 min
2 oz Fuggles, 30 min
1 oz Kent Goldings, finish

Wyeast 1028 London Ale Yeast

Additionally, I'm trying to create a smoother/less astringent porter. Does anyone have any thoughts on whether it might be better to swap out the roasted barley for 0.5 lbs debittered black malt or 0.5 lbs Carafa Special III?