Hm! As written, I think I'd like a pint of that beer (though I find little enthusiasm for "C" hops).
May I offer a few suggestions?
First, consider using Maris Otter for the base malt. In combination with Biscuit, the beer will have a lovely crakery, bready warmth.
Second, consider deleting the Munich. In the amounts written, the Biscuit will easily overpower it.
Third, if the beer being replicated has notes of dark Crystal malts, how come you haven't listed any? Perhaps 4 oz or so of 90 - 120L Crystal or Special B is in order.
Fourth, I think it unwise to mash at so high a temperature. You run the risk of taking the beer out of balance with excessive body.
Fifth, either Nottingham or 05 will ferment quite cleanly, without excessive ester production. It's flip a coin time.
Never having tasted the beer in question, it's hard for me to offer any insight on your proposed hops schedule.