Help me out with a Dry Stout recipe

[Ceejay]

So, I've brewed an oatmeal stout, which was delicious, but maybe a little too wintery. I want to brew a crisp, refreshing stout whilst retaining a creamy body and with a tiny little bit of residual sweetness as I don't like stout to be really really bitter. I definitely prefer Murphy's to Guiness.

So I'm thinking approximately something along the lines of this:

OG 1040-1044
FG 1009 - 1012

70% Maris Otter Pale Malt
10 % Torrefied Wheat
6% Roasted Barley
2% Crystal 120L
2% Chocolate Malt

Styrian Goldings to 35 IBU

EDIT: I've posted a preliminary recipe in the recipe folder http://www.thehomebrewforum.co.uk/recipeview.php?recipe_id=968

Am I way off the mark? The torrefied wheat is there to aid head retention, which is really important IMO and I haven't used flaked barley as the place where I get my malt doesn't sell it.

 

[battwave]

You could compare with my recipe 723 "Night in the Forest". This was my first overnight mash, and was very successful.