Honestly? Seems like a pretty standard pale ale to me. I expect that the sorghum may be a little prominent in the batch, but you can age it a bit to reduce this. And the hop quantity will probably mask what's there.
You don't necessarily need two packets of yeast, but it should be fine.
I do like some flameout, or dry hop for aroma at the end as well.
I'm not a big fan of steeping oats since it introduces a starch haze when there's no conversion going on, and prefer a bit of maltodextrin on some of the chocolate beers.
I usually do something similar with an different goldings hops to get a baseline reading on how my other beers taste. Unless I have a bards or redbridge hanging around.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.