Stout/Porter Recipe Hop and Yeast Question

[11oclockBrewery]

Hey Folks,
I am planning my first crack at a real robust stout/porter extract recipe and I could use some suggestions on hops and White labs yeast. I'd like the beer to be very roasty and full bodied, but not overly alcoholic. Malty, but not overly sweet like a milk stout.

The basic recipe is as follows:

Final Volume: 5 Gallon Batch

Fermentables:
6 lb Dark Malt LME
and 1lb Gold or Light DME

Specialty Grains:
3/4 lb Roasted Barley
1/2 lb Briess Caramel 80 or 1/4 lb Special B
1/2 lb Flaked or Rolled Oats
1oz Black Patent or 2 oz Carafa III
1/4 lb Chocolate Malt (Leftover)

Hops:
Im wondering how much hops to use, if 1 oz for 60min will be enough, and if I should add aroma (5min) hops at all. I don't want the beer to be hoppy, but I want to make sure I have a well balanced beer. Would 1 ounce of Challenger, Magnum, Kent Goldings, Fuggle, or Willamette Hops for 60mins be sufficient?

Yeast:,
I'd like to try White labs for this brew;
Varieties 2, 4, or 5 seem to be good options, any suggestions on these three?

thanks for input!!

 

[Boris2012]

I use Willamette hops and White Labs 007 yeast, but then I use 007 for nearly everything.