Why the acid malt? Acid malt is used primarily to used to adjust pH on very pale beers. You not need it here, in fact it could totally screw with your pH.
The acid malt brought my pH down into the 5.2-5.4 range.
You will want a lot of plumb and raisin character so if it were me, and I wasn't going to use dark candi, I would dump the caravienne and bump up your special b. I don't think you will need the aromatic malt either, since you are using a lint of Munich already. When you design a recipe be sure that each of your ingredients have a purpose and know what they will do to your beer, otherwise don't use them.
Not looking to go overboard on the plum and raisin so maybe "Belgian Brown Ale" is a better moniker. I agree on the Aromatic though. Forgot about it's "Super Munich" appellation and with the dark and light munich it may be a bit much. Good call.
Often times simpler is better. Most of my recipes do not use more than 2 or 3 malts, with a few exceptions.
I agree with this statement and as an engineer it permeates everything I do. In this case I guess I was trying to capture the spirit of the Serious Eats recipe. My Dark Strong recipe for next week is just Pils, Pale, A bit of Munich, D90 and D180.