Recipe Input...cleaning out the cupboard.

Looking to make a Belgian Specialty Ale based on a bunch of leftover specialty grains, hops and extracts.

Are their any clear RED FLAGs with this recipe i might want to change or avoid alltogether?

Recipe: Belgian Specialty Ale
Brewer: Mike Bellini
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: Extract
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal
Boil Size: 3.67 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.082 SG
Estimated Color: 45.6 SRM
Estimated IBU: 45.6 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:[/I

8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3.8 %
8.0 oz Roasted Barley (300.0 SRM) Grain 3.8 %
4.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 1.9 %
4.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1.9 %
5.0 oz Amber Liquid Extract (12.5 SRM) Extract 2.4 %
5.0 oz Wheat Malt, Bel (2.0 SRM) Grain 2.4 %
5.0 oz Chocolate Malt (350.0 SRM) Grain 2.4 %
2.4 oz Oats, Flaked (1.0 SRM) Grain 1.1 %
10 lbs Pale Liquid Extract (8.0 SRM) Extract 76.5 %
8.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 3.8 %
1.40 oz Magnum [12.00 %] - Boil 60.0 min Hop 30.2 IBUs
0.60 oz Chinook [11.80 %] - Boil 60.0 min Hop 12.7 IBUs
1.20 oz Saaz [3.80 %] - Boil 5.0 min Hop 1.6 IBUs
0.60 oz Fuggles [4.50 %] - Boil 5.0 min Hop 1.0 IBUs
1.0 pkg Belgian Ale #1 (Brewtek #CL-0300) Yeast

This is going to be very dark and stout-like with a pretty high IBU (bitterness). It will be an interesting experiment!