Looks tasty, although I'd either go with half the amount of C120 or a lighter crystal like 40 or 60. Otherwise is good. I'd also add a dry hop or double your late additions. For a pale ale I'd prefer a clean yeast too, so you don't have so many competing flavors (wheat, caramel, citra, rosemary, lemon, esters/phenols).
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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