I finally brewed this last Sunday, but with a few changes.
I followed the same grain bill, but toasted half of the Maris Otter wet and the other half dry (for the same amount of time and at the temp in the recipe).
I used Wyeast 1968 and mashed at 154 F in order to produce a nice, slightly sweet, malty product.
Fermentation kicked off excellently (I'm fermenting around 64-66 F - beer temp, not ambient), and the airlock smelled unbelievably good, SWMBO is pretty excited about this one.
I can't wait to start consuming this goodness. Thanks for the recipe!