Substituting Liberty for Crystal, then Mt Hood for Crystal in Brutal Bitter

Yeah, I have a butt load of Crystal, Mt Hood, and NOW (at $21 a pound) Liberty hops at my disposal ready to be used, but was thinking of making 3 batches of a cloned Rogue Brutal Bitter. Recipe as follows for Friday 1-9-09's first batch will be all Crystal Hops (minus Magnum for bittering which could be a mistake because it's low in cohumulone...)

This is a ~ 10 gallon batch that will be split into two 5 gallon fermentations. Half will get Pacman, and half will get Nottingham Dry.

Batch Size: 11.75 gal Assistant Brewer:
Boil Volume: 13.55 gal Boil Time: 90 min
Brewhouse Efficiency: 83.00 % Equipment: Brutus
Actual Efficiency:

Ingredients
21.30 lb Gambrinus Pale Malt (2.0 SRM) Grain 80.99 %
3.00 lb Victory Malt (25.0 SRM) Grain 11.41 %
1.50 lb Caramel Malt - 40L 6-Row (Briess) (40.0 SRM) Grain 5.70 %
0.50 lb Wheat - Red Malt (Briess) (2.3 SRM) Grain 1.90 %
2.00 oz Crystal [4.40 %] (90 min) (First Wort Hop) Hops 13.9 IBU
1.25 oz Magnum [14.00 %] (60 min) Hops 23.4 IBU
2.50 oz Crystal [4.40 %] (30 min) Hops 11.3 IBU
2.50 oz Crystal [4.40 %] (15 min) Hops 7.3 IBU
3.00 oz Crystal [4.40 %] (5 min) Hops 3.5 IBU
3.00 oz Crystal [4.40 %] (1 min) Hops 0.8 IBU

Beer Profile Estimated Original Gravity: 1.069 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.7 SRM
Bitterness: 60.2 IBU
Estimated Alcohol by Volume: 6.72 %
Actual Calories: 291 cal/pint

I plan on mashing at 154-155 since the yeasts are pretty high attenuating. So my plan is to come up with a house ale, and see what the difference is using this recipe but switching out the hops between Mt Hood, Crystal, and Liberty. More later of course.

So I made it. My OG hit 1.066, and with all those hops, I didn't end up with my intended volume. I wish there were a way to squeeze all the juice from those hops at the end of boil... Split my batches as intended. But when I cooled my wort, I went too far, down to 55 degrees. The pacman started right up at that temperature, but the Nottingham had to wait until it warmed up to near 62 degrees before beginning fermenting. Both now are fermenting away and smelling delicious however.

So how did they turn out?
Do you think the cold temp, slow start, affected the Nottingham? If not, did you notice a difference between the yeasts? How did the end results compare to Rogue's?