American stout recipe help

[Craigweiser]

Hi folks - looking for a little input. I want an American stout characterized by roasty, coffee, chocolate aromas, with a full body, roasty, smooth mouthfeel, a little malt sweetness, and toffee undertones for complexity but subtle; enough hop bitterness to balance, but not overpowering the coffee/roast character. What do you think?
11# US 2-row
10 oz roast barley
10 oz black malt
8 oz chocolate malt
8 oz flaked oats
6 oz 120L
6 oz 80L
6 oz 60L
60 IBU magnum hop addition at 60'
1 oz simcoe to whirlpool at flameout
Wyeast 1056
Mash 60' at 152
1.071 OG

 

[Beer-lord]

I'm not a stout pro and only make a few a year but I wonder if you have too many specialty grains in the recipe that might clash or knock each other out.
I've looked for an American style stout and found this in my searching that I'm making this weekend.

14 lbs 6.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.3 %
14.4 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 2 5.5 %
9.6 oz Roasted Barley (Briess) (300.0 SRM) Grain 3 3.6 %
4.8 oz Carafa III (Weyermann) (525.0 SRM) Grain 4 1.8 %
4.8 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 5 1.8 %
2.41 oz Willamette [5.50 %] - Boil 60.0 min Hop 6 36.0 IBUs
1.21 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 8.9 IBUs
1.21 oz Cascade [5.50 %] - Boil 1.0 min Hop 8 0.8 IBUs
1.2 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -