Critique my recipe!

Hello all,
Once a year, I like to brew a big beer (9% and up) for long-term aging and storage. This year, I'm writing my own recipe in honor of the birth of my daughter a few weeks ago.

I'm calling it Ruby's Red, and shooting for something that's got a good amount of malt complexity without being a kitchen sink beer, has a red color that will do the name justice, and is somewhere in between a wee heavy and a barleywine. I'm also looking for a firm bitterness to balance the malt, and some hop character, although I recognize that a lot of that will drop out in the 6-12 months between brewday and cracking one open.

Without any further ado...

Estimated OG: 1.093 SG
Estimated Color: 23.8 SRM
Estimated IBU: 46.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 g Baking Soda (Mash 60.0 mins) Water Agent 1 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -

8.0 oz Rice Hulls (0.0 SRM) Adjunct 4 2.2 %

9 lbs Munich Malt - 10L (10.0 SRM) Grain 5 39.1 %
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 39.1 %

2 lbs Rye Malt (4.7 SRM) Grain 7 8.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8 4.3 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 4.3 %
8.0 oz Special B Malt (180.0 SRM) Grain 10 2.2 %

2.00 oz Northern Brewer [8.50 %] - Boil 90.0 min Hop 11 38.2 IBUs
4.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 12 8.4 IBUs

3.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 13 -

Will mash at 148 for 75 minutes to get the wort good and fermentable.

Looking forward to reading your feedback!

Looks pretty good!

I would use a Belgian yeast, just because it would provide another level of complexity! But that is my taste preference for a big beer.

Otherwise, that looks like a tasty recipe.