If you were going for say a spiced, caramely winter warmer (old ale) I'd simplify your recipe and go with something more like:
.5lb caramunich III
.5lb c 80
.5-1lb candi syrup, raw sugar, treacle,etc. (the darker the lower amount I'd go ie black treacle .5, amber candi maybe 1lb)
Also, since you're going for something more malty but you say you like cleaner fermentation character you might consider a yeast more like WLP051 or WY1450. I think they both accentuate malt more than 1056/001 and are both a bit cleaner than most british yeast.