The biggest unknown here are the caraway seeds. Should I "dry caraway" in a secondary, or just add them to the boil? The amount is still a big question too.
I Haven't brewed a beer with caraway yet, but I've been experimenting with caraway in graf with great results. I've tried adding to just the boil, just "dry hopping" & doing both. I've used up to 2 tablespoons of raw caraway seed in a "dry hop" application, I just put the seed in a hop bag & rack onto it. I've left it in as long as 3 weeks & the end product had a nice caraway flavour without overpowering anything else.
I've also experimented with adding caraway seed to the bottles. Obviously the longer it's in, the stronger the caraway flavour will be & it will eventually reach a point where it's just too strong; but I can tell you that 5 individual caraway seeds in a graf wort using 1.5lbs amber LME & 2lbs of specialty grains (2 row, Munich, crystal 60L & honey malt) at bottling (1L bottle) will impart a fairly strong caraway flavour after 5 weeks of bottle conditioning.
The boil only was less noticable, but it worked pretty well too; it was just a bit more in the background, a "softer" flavour, whereas the "dry hopping" really brought it to the front. Doing both works well too, but I haven't really noticed any more depth of flavour like you get by adding fruit to primary & then again later in tertiary for a mead/melomel. I haven't tried toasting the caraway seed yet, but I'll do so eventually.
My concern would be whether the amount of caraway in your boil will be able to come through the specialty malts. I'd say go ahead with your plan, but ALSO "dry hop" with caraway, that way you can taste as it goes along & remove it when it reaches the flavour level you want it to have.
One thing I've noticed about caraway seed is that the stuff you buy from those bulk jars is much less aromatic that what you buy in those little sealed 1-2oz bottles. The fresher & more aromatic the better.
I'm really interested in your results, I've been thinking about adding caraway to all sorts of brews. Keep us posted. Regards, GF.