Belgian stout recipe critique

[griddler]

This is my second time brewing this and am considering ways to tweak the recipe...

5 Gallon batch

12 lb maris otter
2 lb Munich
1 lb special B
12 oz roasted barley
8 oz black malt
8 oz chocolate malt

Mash- 1 hr in low 150s

60 min- 1 oz Kent Goldings
15 min- 1 oz Kent Goldings

Yeast- WLP 530 Abbey ale yeast


Some of the changes I am considering to the grain bill are...
Splitting the maris otter with munich malt- 6 lbs of each
Adding some oats- 12 oz?

As far as the yeast goes...
I think the abbey ale yeast worked nicely the first time, producing a well rounnded stout with subtle spice notes. I want to explore these Belgian yeasts and am planning on splitting the batch btwn two carboys. Reusing the abbey ale yeast and maybe WLP 550- Belgian ale yeast.
nestar:
Any thoughts are appreciated, thanks!

 

[RonPopeil]

nearly 2# of roasted malts could be much. you're kind of in new territory here.

i'd be tempted to do this more like a dubbel or quad with some chocolate for color/roast. i would be worried about the roast flavors clashing with that belgiany estery thing.