Getting ready for a Schwarzbier

Ive futzed around with this, I think it's pretty much ready. I'm going for an authentic profile, so no chocolate malt. Was thinking about more pils, less munich. The yeast is really Wyeast 2000, Budjuvice Lager. Any suggestions from someone who's brewed one?

Schwarzbier!
4-C Schwarzbier (Black Beer)

Size: 5 gal
Efficiency: 72.0%
Attenuation: 75.0%
Calories: 165.22 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.046 - 1.052)
Terminal Gravity: 1.012 (1.010 - 1.016)
Color: 25.0 (17.0 - 30.0)
Alcohol: 4.88% (4.4% - 5.4%)
Bitterness: 27.0 (22.0 - 32.0)

Ingredients:
5 lb Munich TYPE II
4 lb Pilsner Malt
8 oz Cara-Pils® Malt
8 oz Carafa Special® TYPE III
4 oz Roasted Barley
1 oz Hallertau (4.5%) - added during boil, boiled 90.0 min
.5 oz Tettnanger (4.5%) - added during boil, boiled 30.0 min
.5 oz Tettnanger (4.5%) - added during boil, boiled 15 min
0.0 ea White Labs WLP802 Czech Budejovice Lager

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:29:21 Maltose Rest - Liquor: 3.9 gal; Strike: 154.45 °F; Target: 145 °F
01:13:17 Saccrification - Heat: 43.9 min; Target: 160 °F
01:27:55 Mash out - Heat: 14.6 min; Target: 170 °F
01:27:55 Sparge - Sparge: 3.5 gal sparge @ 170 °F, 0.0 min; Total Runoff: 6.36 gal

Results generated by BeerTools Pro 1.5.10

If you want authentic I'd drop the roasted barley as well and go with just the carafa for color. I actually like a bit of extra roast in the style, but it is something the German examples don't have. I'd agree on the more pils less Munich idea, the base should be pretty close to a pilsner aside from the dark malt.

Good luck.