First Recipe: Partial Mash Scottish 80 /-

[borden]

I lived in Edinburgh, Scotland for a year and a half and have recently been reminiscing about some of the ales I drank there. In that spirit, I used Hopville's Beer Calculus tool to assemble my first stab at a Scottish Ale recipe. It's very much derivative of Caledonian 80 /-, but perhaps a bit more malt-forward.

I'd love any suggestions or ideas. I plan on a 60 minute mash around 152F, using the BIAB method (DeathBrewer's tutorial).

Buccleuch Ale

Fermentables
4.5 lbs Marris Otter (54%)
2 lbs Amber DME (24%)
1 lb Amber Malt (12%)
8 oz Crystal 50-60L (6%)
4 oz Dark Wheat (3%)
2 oz Black Malt (1%)

Hops
Boil 60 mins 1 oz US Golding (4.5AA)
Boil 20 mins .5 oz US Fuggle (4.8AA)
Flameout .5 oz US Fuggle (4.8AA)

Wyeast Scottish Ale 1728

Beer Calculus says for stats:

OG: 1.046 - 1.053
FG: 1.013 - 1.016
Color: 15* SRM (Light Brown to Medium Brown)
Bitterness: 18.6 IBU (3.5 gallon boil for a 5 gallon batch)
Alcohol: ~4.8% ABV

Thanks in advance!