Losing it with this rye recipe...

[DaveyT]

Hello
I've had some excellent input from Zgoda about using rye and, after tinkering on Beer Alchemy, I'm starting to lose the plot and need a bit of help. I've got a mate staying and he wants to brew a rye ale. I initially started with ale malt, flaked rye and cara rye, but then we started tasting some old brews of mine and talking about what he liked in them. So what do people think of this. I'm trying to get toasty malt and I'm not sure about two main things: Will it work with the rye? And will the amber malt be a bit too toasty? I was thinking the same quantity of munich malt instead:

12 litre brew, OG 1.036, ABV 3.8% (based on 75% efficiency which might be a bit optimistic)
1kg GOlden promise 53%
400g flaked rye 21%
100g palm sugar 5%
200g Amber malt (Crisp, 50 EBC) 11%
90g Cara Rye 5%
90g brown malt 5%

We want to spit the batch and make a stout out of 6 litres of it. This is partly why I'm so keen on putting all the toasty additions in. I'm thinking of 5% each choc malt, Special B and Carafa III.
I guess I'm looking for some reassurance that this might work. I've faffed about with it that much and now I'm not quite sure why it's got so many different grains on the bill! Any input would be appreciated.

Cheers
David