opinions on this recipe: Revolution Nut Brown

Hello all
Long time lurker, first time poster...

Experience: 4+ years of all-grain brewing/temp controlled fermentations

I wanted to get some feedback on a recipe I'm brewing tomorrow. I'm a bit skeptical about the effects of the CaraAmber. I'm going for a Nutty English Style Brown Ale with a bit more bitterness than the typical English Brown Ale. (I always find myself wanting a bit more bitterness when I brew English Browns..so I'm upping the hops. I have yet to use Northern Brewer hops, so any thoughts on that would be appreciated)

Revolution Nut Brown
5.5 gallon batch
targets:
OG 1.060
IBU 37
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9.5# maris otter
1# victory
0.75# caramel 60L
0.75# pale chocolate 225L
0.5# caraamber (it was suggested to me as a substitute by the dude at my LHBS when I sadly reached for honey malt that wasnt there)

Mash Temp: 155 F
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1 oz. Northern Brewer 9.4%AA @ mash hop
1 oz. Northern Brewer 9.4%AA @ 60 min.
1 oz. E.K. Goldings 5%AA @ 10 min.
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Wyeast 1335 British Ale II - stir plate starter
Fermentation temp: 65 F (I typically allow temps to naturally ramp up after the first 3-4 days)

Thanks.

I will keep you posted on the tasting. I give 8-10 weeks from grain to glass for my typical, non-Belgian/non-funky 1.060 beers.