Welcome to our community! The grain bill looks pretty good, the only thing I wonder about is the 2 lbs of pale malt. It doesn't really add anything to the recipe but if it's all you have to get to the proper gravity it's not gonna cause any problems. How dry would you like the beer? If you want it to get down pretty low, mash at 148 or 149 for 90 minutes. That grain bill is pretty big so unless you want it really sweet, I would at least keep it below 152. You might also trade out the pale malt for some more sugar additions. Check out http://www.homebrewtalk.com/f12/20-l...trient-114837/
for how to make your own candi syrup. I think it would be a great addition to your beer. As for the hops, I would bitter it to between 30-40 IBU. Use the hallertau at 90 to get you close to the right IBU. Use the rest split evenly at 20 and flameout, as well as 1 oz of the saaz at each. I'd pitch the yeast at around 68 degrees then let it ramp up to at least the mid-70s-80s. Should be good!