If you're waiting 2-3 weeks anyway... you could just get the original ingredients.
If you're just wanting to use up your stock, then I would use:
Willamette and Magnum at 60 min.
Horizon (10-16.5% AA) and Magnum (12-14% AA) are both known for clean bittering.
Willamette (4-6% AA) and Zythos (10-11% AA) at 30 min.
Zythos will get you inside the ballpark
Cascade (4.5-7% AA; flowery, citrusy, grapefruit aroma).
Centennial (9.5-11%AA; strong citrus and pine aroma).
Zythos description: Tangerine, Citrus, floral, pine and Grapefruit character.
You might need to dial back the amount of Zythos, or
add the same amount later in the boil to keep IBU's the same.
Granted, Summit is a consideration given its intense citrus aroma and tangerine, mandarin, and grapefruit flavors, but the very high AA (17-19%) would drive your IBU's too high if added at the 30 min mark--you might need to move the Summit addition to the 15 min mark and watch your IBU contribution from this hop.
Zythos and Hallertauer Mittelfruh at 1 min.
Liberty (3-5% AA) is a Mittlefruh cross with similar character to hallertau.
I would not use:
Columbus--14-16%AA; pungent, onion/garlic/dank character
Northern Brewer--8-10%; good bittering; neutral flavor, distinctive dry hop aroma.
Sterling--6-9% AA; Herbal, spicy, hint of floral and citrus; combo of saaz and mt hood characteristics.
Your Munich (0.58# under), Crystal (4.0 oz under), and Wheat (0.52# under) additions are all short of the original recipe. It may or may not make a perceptable difference.
I would also note your roasted grain additions are not quite the same:
Original recipe: 0.07# of Roasted Barley (450L) = 1.12 oz and SRM = 12.9
Your recipe: 0.25# of Chocolate malt (350L) = 4 oz and SRM =14.7
I think this difference would be perceptable. I would dial back the chocolate malt to 2 oz.
Looks great. Good luck.