Rye stout recipe formulation #1

I had made a forum post a month or so ago about a milk stout that had chocolate rye in and some suggestions have me wanting to make a regular stout using chocolate rye w/ regular rye and flaked. Im torn between using Munich as base malt, a 50% of each Pale and Munich, or a small amount (which is what I have here). Any suggestions and such appreciated. I feel like I may have an overcomplicated malt profile, but someone mentioned the combination of 80L and Special B to help bring out chocolate notes.

I want a good spicy rye-ness + chocolate notes. Should I add more rye? Thinking of substituting the munich for more rye and mash higher to give a more malty backbone?

The hop schedule is also up for debate, Im thinking of having about 60 IBUS. Not sure If I want more Northern to help bring some more woody characters to the brew.

I thought I had a concept of yeast to use, but I guess I don't. So any recommendations there is also welcome. Should I go neutral or pick something that will bring an extra flavors to the table. Maybe wyeast 1335 (english ale II)?

Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) 54.6 %
2 lbs Rye Malt (4.7 SRM) Grain 5 14.6 %
1 lbs 8.0 oz Chocolate Rye Malt (250.0 SRM) 10.9 %
1 lbs Munich Malt (9.0 SRM) 7.3 %
10.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) 4.5 %
8.0 oz Rye, Flaked (2.0 SRM) 3.6 %
5.0 oz Roasted Barley (Simpsons) (550.0 SRM) 2.3 %
4.8 oz Special B Malt (180.0 SRM) 2.2 %

0.70 oz Warrior [15.00 %] - Boil 60.0 min 32.1 IBUs
1.50 oz Northern Brewer [8.50 %] - Boil 30.0 min 30.0 IBUs

 

That looks very similar to my Belgian FES. I dig it out when I get home. It's one of the best beers I make.