British Crystal and Chocolate Malt, Perle and Nugget hops
The current website also says 32 IBU, whereas most of the review sites like
Untappd peg it at 27 IBU. So I suspect this is a beer that has evolved through time - not surprising for a beer that is 30 years old. On the other hand, the above is clearly incomplete, as it doesn't mention a base malt - is it omitting some of the speciality grains as well? Maybe, maybe not.
It's
the Colorado representative in that HBA thing of a recipe from every US state from a while ago which has a 6-grain grist of pale/Munich/Crystal 10/flaked wheat/crystal 15/chocolate with Perle/Nugget/Cascade to 27 IBU. Most of those recipes came direct from the brewery, but I'm not sure all of them did.
Just to confuse things further,
this review from ?2010 says "At 5.3% ABV, it’s a first-rate thirst quencher bursting with integrity. The sweet biscuity malts are easily identifiable, as are the bitter citrus hops that I detected in the nose. Hops used are Northern Brewer and Cascade. Malts are Crystal, Pale and Chocolate (thanks to Lynsey from Odell)."
So back then there was a definite citrus taste, and Cascade was part of the hop bill. Is that citrus there in the current incarnation? Not having had it, all I can go on is the original intention which is to create a "lighter" version of a USian's idea of Scottish beer in the 1980s. Which of course tended to be rather far from the truth - it was still thought they were not very bitter (when
they could be over 140 IBU). The grists also tended to be very simple, just
pale malt, or
pale with some sugar/grits, although by the 20th century they could
add a touch of black for colour.
90/- in particular was a bit of a funny one, the Usher's version started the 1920s as a
draught beer of 4.9% but by 1928 it had become essentially the bottled version of ~4% 60/-, and
after WWII the Younger's versions were down to 3.3%. So if Odell are claiming to be a "lighter" version of something, that would imply one of the stronger beers of the 19th century, which in theory would mean a super-simple grist (probably of Chevallier) - but I know that's not how it works....
So looking at the OP's recipe from a British perspective without having drunk the Odell beer, the obvious thing that stands out is the Nottingham yeast. For Scottish beers you want a yeast with much lower attenuation - mostly they were under 70% so if you're going dry then I'd use Windsor or S-33, if liquid then something like Wyeast 1728, and pitch sub-60F and let it free-rise. I don't know how Odell carbonate but 2.3vol is high for any kind of British style, I'd go for more like 1.8vol or less. Don't complicate the grist any more than you need to - and a little chocolate goes a long way.