Think this will be too muddled

I want to make a American hopped imperial stout that is big gnarly beer that will probably age for approx 2-4 month. Just looking for some opinions on the amount of dark crystal and roasted/toasted grain in the bill.

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.9 %
2 lbs Barley, Flaked (1.7 SRM) Grain 2 10.1 %
1 lbs Roasted Barley (300.0 SRM) Grain 3 5.1 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 3.8 %
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.8 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6 3.8 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 2.5 %
2.00 oz Centennial [9.00 %] - Boil 60.0 min Hop 8 46.6 IBUs
1.00 oz Centennial [9.00 %] - Boil 30.0 min Hop 9 17.9 IBUs
1.00 oz Admiral [14.75 %] - Boil 10.0 min Hop 10 13.9 IBUs
Mash at 154 {single infusion, batch sparge}
Pitch approx 550 billion cells safale S-04

i think it should be great. if you're worried about muddling you could try subbing the c120 for 80 the first attempt and swap back in a darker crystal if desired on a subsequent rebrew. all of the roasted malts should add unique flavors though.

Cool thanks for the quick reply, I guess I was just a little nervous about the amount of dark malt. I've done stouts with up 1# roasted barely and 3/4# black patent, and porters with up to 3/4# chocolate and 1/2# black patent but nothing with the combo of all three. But i guess the dark malt really isn't to over the top at around 10% have you used all three together

i have used all three. i'm fairly sensitive to black patent, which can come across to me as too much like soy sauce if used in large quantity. a modest amount like 8oz in an imperial stout adds a touch of ash/char without going that far.

the maltster you use for RB can also make a big difference. based on the 300 SRM (unless that's beersmith default) i assume you are using briess, which is probably a good choice. the more heavily kilned stuff can also contribute that ashy character.