Chocolate Porter recipe critique

Hi all, i'm looking for some input on this recipe I put together to brew on Saturday...i've never brewed an all grain porter before so i'm looking for any tips/changes that could make this better! Missing anything that could improve it? Or should I shave anything out? Any input is appreciated.

Mash 60 minutes
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs 4.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
6.8 oz Chocolate malt (350.0 SRM)
4.0 oz COFFEE MALT
4.0 oz Oats, Flaked (1.0 SRM)
1.6 oz Black (Patent) Malt (500.0 SRM)

Boil 60 minutes
1 oz Centennial [10.0%] - Boil 45 min
1 oz Willamette [5.5%] - Boil 15 min
4.0 oz lactose sugar - Boil 5 mins
8.0 oz COCOA POWDER - Boil 1 min

Yeast - "san diego super yeast" WLP090

Any thoughts or issues you see? My wife's uncle is actually a candy maker at an amazing chocolate company here in Connecticut and we figured we should exploit his access to top quality cocoa powder and make something chocolatey. (don't ask what the difference is from store bought regular stuff - I have no idea!).

 

It should be right around 6.5% I believe,
Est OG: 1.066
Est FG: 1.019

I came across this little write up on "how to formulate an award winning chocolate porter" (http://www.maltosefalcons.com/tech/formulating-and-brewing-winning-chocolate-porter) where they give the following percentages

60%pale malt
12%CaraMunich/CaraVienne
6%melanoidin malt
3%wheat malt
6%flaked oats
9%brown sugar
3%chocolate malt (Carafa)
1%black patent malt

....I didn't try to match it exactly, but tried to get FAIRLY close on some of the percentages, sort of used it as a rough base

Maybe I don't need all that crystal since I have so much caramunich though. Hmm.

 

Hmm, maybe i'll replace some of that caramunich with that.

 

thanks guys, much appreciated! i'll make some adjustments tonight