Yeah man. Instead of Golden syrup, you could use Amber Belgian Candi Syrup, if you find it hard to get hold of? Should still come out with a slightly similar taste. Just done a German beer too, using basically the same recipe but with caster sugar instead of brown. And using 2oz of Hallertau. Let me know how it goes. Mine are also 3 gallon batches, so you don't really need to adjust anything either, unless you want to.
Also, if you toast some of your 'Normal' malted buckwheat to a chocolate style, it SHOULD in theory turn out more like a bitter instead of a Northern ale like mine.