Just bought the ingredients for this and I'm extra stoked since I found this recipe a while back.
I'll be using Nottingham and I am very aware of it's relatively high attenuation. I figure I'll keep the mash ~152-154* to make sure the notty doesn't strip everything away that will make it great.
Also, due to not knowing what lovibond my LHBS's domestic roast is, I opted instead for Carafa Special II 400L. I figured it will be alright and may actually be ready faster than the 4 months you mentioned due to not having to wait for the roast to mellow. Also, in the list of specifications for the beer, for color you put "Ruby red." Do you happen to have the actual estimated SRM so I might compare?
This will also be the first brew in which I do water adjustments with salts. Going for a slightly malty profile which I'm sure will let everything shine through that should. Slightly higher calcium concentration to simulate many famous UK brewing cities.
Hopefully will be brewing this one on Monday... so I'm just going to be obsessively planning it in my head for the next two days! I'll be sure to post what changes were made in the end and how it turned out!