Extract Stout Recipe

I'm going to be brewing a stout to store away and age until winter and figured it would be wise to get some input on my recipe before visiting my LHBS.

3/4 lb. Crystal 120l
1/2 lb. Chocolate Malt
1/4 lb. Roasted Barley
6 lbs. Dark DME
1 oz. Tettnanger (60 min)
.5 oz. Liberty (20 min)
.5 oz. Liberty (5 min)
White Labs WLP023
1 lb. Lactose and Muntons Kreamyx @ bottling time.

Does this sound like it will work or should I make some changes?

I'm at work so I don't have access to promash to run the numbers for the recipe, but there are a few suggestions I can make without doing that. I'd up your roasted barley to 8 to 12 ounces. I'd also use the lightest DME that you can find. You will get plenty of flavor/color from your grains, you don't need dark DME. Instead of 3/4 lb 120L crystal I'd do 6 oz crystal 40L and 6 oz crystal 120L. This is all just my opinion of course, others may disagree.