I'm not sure about the yeast. You could go with US-05 and ferment in the lower 60's, no problem. It's clean like Pacman...and easy to use.
Yeah, Maris Otter would be fine to sub in for the extract. I use Glen Eagle's MO as my house base malt, and it pretty much rocks any style you can think of. You could stand to increase the Munich, but don't use more than a pound of caramunich unless you want even more weight/higher FG...especially if you're mashing at 154. I know DeadGuy is plenty sweet, so I think a pound of caramunich and mashing at 154 should be perfect.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)