English Pale Ale Recipe Feedback

I'm planning on brewing a Bass like pale ale tomorrow and figured I'd troll for a little feedback from the wealth of knowledge that exists here.

I'm looking for a little malt roundness in this pale but don't want to it too sweet. I'm going back and forth on the amount of MO.
Any suggestions for modifications on the recipe below?

Cheers!

BEnglish Pale Ale
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Brewer: b
Style: Extra Special/Strong Bitter (English Pale Ale)
Batch: 5.00 gal All Grain

Characteristics
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Recipe Gravity: 1.054 OG
Recipe Bitterness: 33 IBU
Recipe Color: 11° SRM
Estimated FG: 1.013
Alcohol by Volume: 5.2%
Alcohol by Weight: 4.1%

Ingredients
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American two-row 5.00 lb, Grain, Mashed
British crystal 50-60L 0.50 lb, Grain, Mashed
British two-row (MO) 3.00 lb, Grain, Mashed
Flaked corn 1.00 lb, Adjunct, Mashed
Roasted barley 0.5oz, Grain, Mashed

Chinook 1.00 oz, Pellet, 60 minutes
Willamette 0.50 oz, Pellet, 15 minutes
Willamette 0.50 oz, Pellet, 30 minutes

Irish Ale yeast 1.00 unit, Yeast,
Irish Moss 1.00 unit, Fining,

Single infusion mash @ 156* for 60 minutes

Mash temp seems a tad high; go around 152 or so. I've made Bass a few times and haven't used corn; that will affect the dryness of the brew.

Why not use all MO ? Also, are you really sure you want Chinook in there ? I would bitter with Willamette before using such a piney hop in an ESB. A lot of English pale ales use flaked maize and other adjuncts, don't know about Bass though.

Great ideas.
I dropped the two row and the maize, bumped the MO up to nine pounds, and swapped the chinook for 1.5oz of willamette. I'll might also add a little carapils to get a little more body and mash a bit lower as well.
This was exactly the feedback I was looking for. [and simplified my recipe to boot!]
Thanks again

I have the BYO recipe for the Bass Pale Ale clone (was about to brew this myself today)

7.0 lbs. 2-row pale ale malt
2.0 lbs. flaked maize
1.o lbs. crystal malt (60)
0.75 oz. roasted barley (300 L)
8.0 AAU Northern Brewer hops (60 min)
(0.89 oz/25g of 9% AA)
2.0 AAU Northern Brewer hops (15 min)
(0.22 oz/6.3 g of 9% AA)
1 tsp. Irish Moss (15 min)
1/8 tsp. yeast nutrients (15 min)
White Labs WLP023 (Burton Ale) yeast
0.75 cups corn sugar (for priming)

Mash at 152 deg for 60 minutes
Boil for 90 minutes
Ferment at 68 deg F (20 deg C)

I don't have the WL yeast...so I'm using Nottinham instead.

Thanks Hemsworth!

I'll have to try it again including the maize, I'm boiling my modified recipe above as I type. Mine might be a little maltier than Bass, but I'm fine with that. Winter is coming and this is just what the doctor ordered.

I'm sure it'll come out great using Notty. I'm using 1084 only because I already have a slurry built up.

Mine's mashing!

I have to pick up a sack of Marris Otter and do this again...just to see.