Critique my AG brown ale recipe

This is my first AG recipe (actually, my first period) and I just want to make sure I'm not missing anything or going to end up with something that will suck ass. I don't want anything too hoppy because I plan on doing a secondary on half the batch broken up with some different liquors and I don't want the hops to override the liquor flavor.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Brown Ale
Brewer: Me
Asst Brewer: Not me
Style: Northern English Brown Ale
TYPE: All Grain
Taste: Hopefully awesome

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.046 SG
Estimated Color: 23.0 SRM
Estimated IBU: 22.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.24 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.88 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.8 IBU
0.50 oz Williamette [5.50 %] (10 min) Hops 3.8 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 8.50 lb
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Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 10.63 qt of water at 170.5 F 158.0 F


Notes:
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Toast one pound of pale malt at 350 for 20 minutes. Let sit overnight.

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Looks like a pretty basic yet tasty brown ale recipe.

grain bill looks tasty, I'd prefer a UK base malt if you're going for an english brown (which is kinda what it looks like) in lieu of that, maybe toss in 4oz of biscuit malt, or even better brown malt, to add the toastyness that is in darker-kilned UK pale malts.

Another sub I'd do is replace the nottingham with s-04 yeast, to give some extra english character.

If you're not going for english, ignore these comments, heh.