I have to slightly disagree with seefresh on this one. Simply because I like the defining characteristic of my Stouts to be the Roasted Barley rather than the Chocolate...which I reserve to dominate my Porters usually. You actually have a good recipe imo, I don't think I'd change anything, but depending on your water and procedure you'll need to see if the Roasted Barley makes it astringent...if so you may need to add some bicarbonates. That Stout will probably mellow out nicely in 2 1/2 to 3 months is my guess.
If you are using a dry yeast Nottingham or S-56 or maybe S-02 would be good choices for the dryness you want. But the 1/2 lb Carapils might keep you from some of the dryness you are after.
Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.