Originally Posted by BrewU
An English ESB/strong or similar, minus the really earthy hops. Took out fuggles and added Northern Brewer to give it a bit more umph and less earthy tones. Wanted a cleaner finish so went with Nottingham. Wanted the IBU's around 35. More malt dominant.
My only suggestion would be to do away with some of the honey and maybe replace it with more malt. The reason is with extract brewing, you have no control over mash temps which affect the mouth feel and amount of residual sugar to give it a fuller body. If the maltster mashed at a lower temp, adding honey, sugar or any other fully fermentable sugar, may result in a thin beer. If that's what you want, than it's ok.
If you really want to keep the honey, there is a trick that some people do where you keep the wort
(not ambient) temp low (62-64) during fermentation and under pitch. This will keep the unwanted esters in check but the beer won't finish out like at 1.008. It does work but depending on the beer can be cloying at times.