Feedback on Chocolate Coffee Stout

I'm attempting to brew my first stout and I would like some input on the recipie.
6.00 lbs light LME
2.00 lbs light DME
8 oz. chocolate malt
8 oz. roated barley
8 oz. crystal 120
2 oz. black patent malt
1.25 oz. northern brewer @ 60 minutes
1 pack Safeale S-04
4 oz. cocoa @ secondary
20 oz. cold brewed coffee @ secondary

Never used the S-04 yeast before so not sure if it's the best yeast for the style or not.

Any thoughts or suggestions on any part of the recipie?

The recipe below is the one I just kegged and bottled. In the keg I added 1 tablespoon of pure vanilla extract before filling it and the bottles I filled with the Stout alone.

Size 2.13 gallons: Estimated IBU=46, SRM=42, OG=1.071, FG=1.018, ABV=6.8%

1/8 pound Carapils
1/8 pound Crystal 10L
1/4 pound Chocolate Malt (British)
1/2 pound Roasted Barley Malt (British)
3 pounds Muntons DME - Light
1.5 ounces Kent Goldings (UK) pellet hops boiled for 60 minutes

11 grams Danstar Windsor British Ale yeast
Pitched at 70F and fermented at 68F



Its already a tasty Stout and I can't wait to drink it in about 3-5 weeks. If anything the next time I brew it I'll add another 1/4 pound of Roasted Barley to the steeping grains.