AFAIAC, you're way off the money. The absolute best wee heavy I've made has been from Skotrat's Traquair House clone recipe. It's nothing but pale malt and about 1% roasted barley for color.
I'm with Denny on this...a simpler grain bill is going to give you a much better Wee Heavy (as well as a more authentic one, if that's what you're going for).
You can use a couple of pounds of Munich for some malty richness, but definitely leave out
the peated malt, the crystal malts...everything but the pale and (if you like it) the Munich.
I've done this simpler version in 5gal batches with around 3 AAUs in the last 60 minutes of the long boil, then giving the finished beer 6 months aging in the cold, and the result is nothing short of luscious.
Bottom line is you just don't need
all the other stuff n there.