Smoked Porter Advice

I have been playing around with some specialty grains and hops for a smoked porter on beer smith. I think I am getting closer to perfection. I am putting it up here for some peer review. Feel free to rip it to shreds if it sucks.

Smoked Porter
4.0lbs Alexanders Pale LME
3.0lbs DME
2.0lbs Smoked Malt
1.0lbs Browm Malt
0.5lbs Crystal 40L
0.5lbs Chocolate 350L
0.5lbs Carapils
0.25lbs Black Patent 500L

1Oz Cluster(7.9 AA) 60 min
1Oz Willamette(4.6 AA) 20 min

Wyeast London 1028

Estimated OG 1.06
Estimated FG 1.014
ABV 5.9%
IBU - 39.3

The specialty grains steep at 160 for 30 mins. Then the extracts are added at boil. Pretty straight foreward, but I am wondering your insights? Thanks Dan

Please don't double-post, and even more important - please do not post questions in the recipe database.

Recipe looks fine, although make sure you're doing a mini-mash with the smoked malt and and the carapils (and the brown malt, I believe); you need conversion. It's easy, there are lots of threads on how to do it without extra gear; if you can't find one, let us know and we'll walk you through it.

20 minute hop addition is probably pointless; you don't really want ANY hop flavor in a smoked porter, it should be all the balance between the smoke and the malt and the roast. Hops get in the way.

I posted the thread a few places to because I am a little new to this forum and I didn't know where to put it. How can I remove those threads? I put the 20 minute addition in there to add to my IBU's which was a little weak with the 60 minute cluster. Should I use a higher AA bittering to achieve a better the same bitterness as this hop schedule? Thanks
Dan