Rye Wheat Stout

On March 28, I changed up an Oatmeal Stout recipe to see how it would taste with flaked rye instead of oatmeal, and using 1/2 wheat DME.
Here is the recipe, for a 5 gallon extract:
3 lb. light DME
3 lb. wheat DME
3/4 lb. roasted barley
1/4 lb. Crystal 60
1/4 lb. Caramunich
1/4 lb. Chocolate Malt
1/2 lb. rye flakes
1 oz. Northern Brewer @ 60
1 oz. Fuggle @ 30
1 oz. Cascade @ 5
Yeast: Piggy-backed Cal 001 from Vernal Black IPA.

Above: making sense of my brewing notes.

Timeline:
10:30ish- attempted to weigh grains and calculate the grams to ounces despite the after-effects of the wine tasting show I went to last night, where I tasted approx. 40 different wines, 5 beers and a little gin and lemon cello. Followed by a couple bottles of wine (shared w/ others).
Not a good time to do math. Made a few mistakes that were fixed. After 3 cups of coffee, functioning much better and ready to brew....
10:55 am- grains & water in kettle on high heat.
11:20 am- temp. at 155, took off heat.
12:20 pm- checked temp, 152. Hooray- perfect! Then calobrated with new scientific thermometer... it was actually about 10 degrees off. Sad.
Turned burner back on, scooped out and strained grains.
Composted grains. This would have been excellent for spent grain bread, but I wasn't in the bread-baking mood.
1:00 added DME to wort, temp around 180.
1:30 boil! Added NB Hops.
2:00- added Fuggle Hops. From 2007. Looking more brown than green.
2:15- added Irish Moss & Yeast Nutrient. Sanitized the wort chiller.
2:25- added Cascade Hops. (All hops are leaf, not pellet. I'm anti-pellet.)
2:30- started wort chillin'.
3:00- wort chill temp. at 98. Poured wort into carboy through a strainer, added filtered water. Shook it. Temp: about 77. Will add yeast when I rack IPA tonight.
3:30- cleaning up. It didn't boil over, but the stove top is still covered in brown sticky stuff.
OG: 1.058