What follows is my opinion only!!
Why use MO in an "American Stout"? I'd go all American 2-Row. I would normally object to the crystal, but I can see some sweetness being a nice balance to the roast and the coffee. However, without flaked barley, you aren't making a Stout. Maybe this is just semantics, but the current grain bill looks more like an English Coffee Porter. (actually, that sounds delicious.
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And I agree with
@Sunfire96 - I'd also not use those citrusy finishing hops as I think they would certainly clash with a Coffee Stout. Willamette would be my choice, or Cascade if you want. EKG if you change the name.
Also, Notty is a fine choice, but for me, an American Stout uses an American ale yeast. How about BRY-97 or US-05?.
Honestly though, don't mind me. I'm a bit bull-headed when it comes to Stouts. You should brew it the way you want.
Good luck! Keep us posted.