Depends on your mash efficiency but that's up there in barley wine territory for me
Assuming a five gallon batch, yes, this is a big beer. One reason I don't chime in on a lot of recipes is the brewer generally doesn't provide us their intent. Without knowing what the brewer wants to brew, all I can give are my preferences, example, I don't care for lots of crystal malts and would rather get the flavors I want from base malts and toasted malts. I also don't know about the process: If this grain bill is mashed warm, say 156 degrees, it will produce a nearly oily beer, if it's mashed cool, say 146 degrees, it'll be much thinner in the mouth. Help me out here: I think I'm starting to see a pattern in the evolution of a brewer. In the beginning, people talk about recipes, while experienced brewers talk more about the process. Anyone else see the same?
Or should we post this discussion to a different thread? It's not helping Jimmyz with his recipe! If the intent is a big, sweet beer I'd go for it with one difference: Lose the Hallertau, it's wasted on a beer this size and it doesn't go well with the Amarillo. Mash cool to keep it from becoming cloying or use a step mash to get maximum conversion out of the grain. And, if you can, lager it for a while, a month to six weeks, or give it a nice, long, warm "Belgian style" conditioning phase in bottles. There, my three cent's worth....