Critique this chocolate stout recipe:

[seymour]

Considering a basic stout recipe using chocolate malt, no roasted barley, otherwise classic true-to-style characteristics. What do you predict? What changes would you make?

CHOCOLATE STOUT
all-grain recipe

6 US gal ≈ 5 Imperial gal ≈ 22.7 L

FERMENTABLES:
71.1% ≈ 8 lbs ≈ 3.6 kg, Maris Otter 2-row Pale Malt
17.8% ≈ 2 lb ≈ 907 g, Torrified Wheat (for huskier, familiar bready body)
8.9% ≈ 1 lb ≈ 454 g, Chocolate Malt (for dark color, toasty/roasty, chocolate/coffee, stone-fruit flavors)
2.2% ≈ 4 oz ≈ .25 lb ≈ .23 kg, Oats (for silky/smooth/creamy mouthfeel, head retention and lace)

HOPS:
2 oz ≈ 56.7 g, Fuggles (≈5AA%), 60 min
1 oz ≈ 28.3 g, Goldings (≈5AA%), 5 min

Single-step mash @ 153°F/67°C for 60 min or until converted.

YEAST:
Whitbread-B strain/Safale S-04 @ at 64-72°F/18-22°C.

Stats assume ≈ 80% mash efficiency and 77% yeast attenuation:
OG ≈ 1.055
FG ≈ 1.013
ABV ≈ 5.4%
IBU ≈ 32
Color ≈ 25°SRM/49°EBC

[weiht]

Looks pretty good, but thats alot of t.wheat! Some munich malt? Crystals to compliment the roast? maybe sub 1% chocolate for roasted or black barley.

Willamette in place of goldings? Its amazing as a late hop in a porter/stout. Btw, shakespear stout is almost all chocolate malt for the roast.