Nut Brown Ale - Comments Welcome!

I'm brewing this in October along with an Old Ale. Comments welcome. My wife and daughter have been begging me to make a Nut Brown ale so one for them and one for me (Though I do enjoy Nut Brown too!)

HOME BREW RECIPE:
Title: Squirrel Nutkin's Brown Ale

Brew Method: Partial Mash
Style Name: Northern English Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.050
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.054
Final Gravity: 1.012
ABV (standard): 5.54%
IBU (tinseth): 29.01
SRM (morey): 30.88

FERMENTABLES:
6 lb - Liquid Malt Extract - Maris Otter (67.6%)
1 lb - American - Victory (11.3%)
14 oz - United Kingdom - Chocolate (9.9%)
0.5 lb - Dry Malt Extract - Light (5.6%)
8 oz - United Kingdom - Crystal 60L (5.6%)

HOPS:
1.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 26.01
0.25 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 3

OTHER INGREDIENTS:
1 oz - Irish Moss, Time: 10 min, Type: Fining, Use: Boil
2 g - Gypsum, Type: Water Agt, Use: Mash

YEAST:
Wyeast - Thames Valley Ale 1275
Starter: Yes
Form: Liquid
Attenuation (custom): 78%
Flocculation: Med-Low
Optimum Temp: 62 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 1.25 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Burton on Trent (historic and decarbonated)
Ca2: 187
Mg2: 41
Na: 113
Cl: 85
SO4: 720
HCO3: 20
Water Notes:

NOTES:
1275 is known to give a more "nutty" flavor profile.