Rye-Bock Recipe Review

[Brewday365]

I am trying to design a Bock recipe that stands out from my Munich Dunkel and Doppelbock. Essentially, I want each to have their own "bent," so I leaned towards some rye in this. Thoughts please:
5.5 lb Weyermann Munich II
5 lb Weyermann Munich I
2 lb Rye malt
3/4 lb Carawheat (32 L)
1/2 lb Weyermann Chocolate Rye

First Wort -- 1.5 oz Hallertau
20 Minute -- 1 oz Hallertau

2124 Bohemian Lager

75% Efficiency
1.068 OG/ 1.016 FG
SRM 20/IBU 21


My questions are such:
Should I remove some of the diversity in the Munich Malts?
Would a cara or dark roasted rye be better utilized?
Would this recipe benefit from a single decoction? I do tend to run a very hard first wort boil in order to drive some melanoidins.

 

[Brewday365]

I think that the number of views and lack of opinion might be more to do with the lack of popularity of dark lagers (e.g. the current poll on the BYO homepage) than recipe design.