I recently made my Dead guy using Marris Otter and so far so good. I also used 3/4lbs of Munich and CaraMunich and a 1/2lb of crystal. I don't think I'd add much more than that for the specialty grains even if going AG.
I used White Labs 041 Pacific Ale yeast instead of the Pacman. Here's what White Labs says about it:
"A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium"
I had a very slow start to my ferment and have not tasted the brew since adding the yeast (I will be over the weekend so I'll let you know then how it is going).