Desire a PNW stout. Will this work?

Beer Recipes
1

Amount    Item    Type    % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.33 %
4.00 lb Munich Malt - 10L (10.0 SRM) Grain 26.67 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.67 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 3.33 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.33 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.33 % (toasted)
0.50 lb Roasted Barley (300.0 SRM) Grain 3.33 %

2.00 oz Feral (floral-suspect cluster) [4.00 %] (20 min) (First Wort Hop) Hops 14.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (70 min) Hops 15.7 IBU
1.50 oz Willamette [5.60 %] (70 min) Hops 23.8 IBU
1.00 oz Willamette [5.60 %] (10 min) Hops 5.6 IBU

At 68% eff., I am shooting for an OG of 1.065 and about 60 IBU.
My objective is a roasty, slightly burnt, bitter, dryish stout with a strong amerrican hop influence. I really like Deschutes Obsidian Stout and have brewed the clone (which made me happy) but I want to try something slightly different.
I am basically naive as to the contribution and influences of the combination of Chocolate malt, black patent malt and roasted barley, ie:  Is there enough of either to be noticeable(flavor)?,  Will one overpower the other? Plus a few more ?'s I can’t dredge up right now.
The hop schedule is tenative also.
Thank you very much for any insight or suggestions.

2

To me, Rogue’s Shakespeare is the ultimate PNW stout.  It uses all Cascade hops.

3

I brewed Kris England’s clone and it came out great.
http://forum.northernbrewer.com/viewtopic.php?f=4&t=40009

I don’t think any of your roasted malts will overpower you with your malt bill. I’d up the roasted, though, if you’re looking for that character.

4

That on elooks great.

5

I believe Deschute’s bitters both their porter and stout with Galena. Either way, I think using EKG would be unnecessary and maybe even wasteful for bittering an PNW-style stout. I would personally use CTZ, Nugget, Galena… something aggressive and high-AA for bittering, then either Cascade/something citrusy or Willamette/something neutral at 10 min…

But really, I think there is a lot of variety between stouts here in the PNW. Some sweet, some dry, some big, some very big… Generally there is always roasted barley and always American hops… and the OG usually hovers around 1.060. Otherwise, one can be quite different from another. Shakespeare Stout and Obsidian Stout, for example (in my opinion the two most important PNW stouts) are pretty different beers.