Use all the amber malt. Steep all the honey malt, not more than 2 oz of the black patent or roasted barley, and half the Crystal 20 at about 150F for 30 minutes. Then bring that and the DME to a boil. Add the hops:
Northern Brewer for 60 minutes
Willamette for 30 minutes
Goldings for 15 minutes.
Either yeast would work, but I would probably use the 1056, and save the 1098 for something more true to style.
This is sort of a brown ale. If you want to have some fun, toss some dark molasses late in the boil, or dry hop with some of the Mt Hood or a vanilla bean.
Brody's Brew House
Primary: Scottish Strong Ale
Seconary: Don't use one, generally
Kegged: Sweet Potato Saison
In the fridge: Czechvar, New Belgium sampler
Planned: Either a Porter or an AIPA. Possibly a RIS.
"For a quart of ale is a dish for a king." - Shakespeare