I don't know...that sounds like a lot of specifics, though I think it can be done. It will be all about striking the careful balance between your flavors. I suspect you'll use something like maris otter or british 2-row as your base, and the munich and rye as specialty malts, some crystal for color, brit yeast and hops? I would figure something simple for hopping, like fuggles and goldings. Maybe more of an emphasis on the fuggles for bittering and late additions (get that earthy flavor to play along with the rye). The trick may be getting it dark enough with the crystal, without it seeming like an unusual ESB or amber ale. You might want to go 2-row over maris otter, as you're going to have plenty of specialty malts contributing to the body, and maris otter might make it seem too malty.
