Help!

[WiseEyes]

I want to brew a red rye beer today here is my recipe for 70 percent efficiancy

SG 1.056
SRM 18
Yeast California Ale
Final Volume 5.5 us gal

Grains
2- row 8.5 lbs
Munich-10 2 lbs
crystal-40 .5 lbs
Sp. Roast .25 lbs
Rye Malt- 1lbs
Chocalate Malt 3.5 ounces ( I had to substitute for roasted barley as the LHBS had none)

Questions?
1. I hope the grain bill is not overly complexed, but i saw several recipes in my research that where somewhat similar. (well actually a probing statement)
2. Does rye add protein the same as say wheat for body and head retention
3. I know for a rye beer 10 percent seems to be the starting point, but I'm at 7.5 will I still get some rye character.

4. and Finally I would like a malt foward, but not sweet beer, This is a single infusion, would 153-4 be about where i want to be and how about bitterness, I like bitter beers, but again here i want some malt character, I was thinking noble hops maybe but how many ibu should I be shooting for?

 

[inhousebrew]

I don't think you are overly complex in this recipe but just for context I will post my red rye recipe. It's pretty full bodied with all that crystal malt I dumped in there and the MO. I like the rye to counter that in a way, so I use almost 30% which I've found through three batches to be about right.
Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 63.6 %
3 lbs Weyermann® Rye Malt (3.5 SRM) Grain 2 27.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.5 %
8.0 oz Special B Malt (180.0 SRM) Grain 4 4.5 %

I left the hops out because I think those can be a bit open to interpretation. I personally like some Centennial and/or Cascade