Since I found this I figure I have to try it. I have washed WLP 500 yeast in the fridge to boot, so that should save me a few bucks.
Since my LHBS only has Light malt extract I think I`ll just use 3kg of LME plus 4oz of caramel 40 and an extra pound of munich in the mini mash to make up for what I`m missing in your amber and munich extracts.
So I made it last weekend. LHBS had no Caramunich so I substituted Honey malt which is supposedly very munich tasting and I had to sub fuggles for the styrian goldings, which I am unsure was a super great decision but time will tell. I also couldn't get any Lyle's so I made 2 pounds of my own belgian candy sugar, which turned out a nice deep red color and tasted great. Hit 1.070 and has been bubbling away for quite a while now. I pitched about 2 liters of starter that I built up twice with my washed wlp500.
2 months later I finally bottled it. I think the yeast got a bit stuck at 1.026, but after rousing and finishing off fermentation at 26C and adding some more active yeast, I think things finished off at 1.020. At bottling this tastes fantastic and I actually drank more than a liter of it flat. It's exactly what I was hoping for and am convinced it'll age well...