First Recipe! Any Thoughts?

I have done 2 brews now from kits and really want to have another to brew soon, my hubbies graduating with his m.b.a at the end of May and we are throwing a house party with fire pit food and our home brew. Our guy we have been getting stuff from just placed an order last week, another 3 till another. So, I thought hmmm, maybe we will buy him out of some random stuff, i.e. lme, hops, yeast, and I'll get the rest online from midwest. So, here is my gist of a recipe, will be tweaked some once we have the ingredients finalized. Any imput would be helpful!

Suibhne Smoked Porter
Smoked Beer, Other

Type: Extract
Date: 4/1/2010
Batch Size: 5.00 gal
Brewer: Heather
Boil Size: 4.08 gal Asst Brewer: Aron
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0

Ingredients

Amount Item Type % or IBU
1.00 lb Light Dry Extract (8.0 SRM) Dry Extract 7.69 %
3.00 lb Amber Liquid Extract (12.5 SRM) Extract 23.08 %
3.00 lb Dark Liquid Extract (17.5 SRM) Extract 23.08 %
3.00 lb Pale Liquid Extract (8.0 SRM) Extract 23.08 %
1.00 lb Carafa III (525.0 SRM) Grain 7.69 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
1.00 lb Smoked Malt (9.0 SRM) Grain 7.69 %
1.00 oz Cascade [5.50 %] (60 min) Hops 12.3 IBU
1.00 oz Williamette [5.50 %] (15 min) Hops 9.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Munton Fison Ale (Munton-Fison #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.076 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.63 % Actual Alcohol by Vol: 0.65 %
Bitterness: 21.7 IBU Calories: 43 cal/pint
Est Color: 44.9 SRM

Mash Name: None Total Grain Weight: 10.00 lb

Steep grains as desired (30-60 minutes)

Storage Temperature: 64.0 F
Primary: 3 weeks
Bottle:3 weeks

Created with BeerSmith

Wow that's a pretty big beer with 10 lbs of extract

I think you need much more yeast. In fact I would highly recommend NOT using the munton yeast. From what I have heard it does not attenuate very well and will leave your beer wicked sweet.

Try a neutral yeast like US-05, use 2 packets and hydrate to properly before pitching.

Also, it will be very important to keep your fermentation on the cool side. At least for the first few days. A big beer like this will produce quite a bit of alcohol. If it ferments hot that alcohol will taste nasty. Keep it cool like 64F for the first few days then slowly raise the temp to 68F so it can fully attenuate.

Also, that looks like a lot of smoked malt. I've heard that a little can go a long way so I'm not sure what the appropriate amount would be.