Comments/suggestions on ESB/Strong Ale recipe

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Randonneur

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I have a English Mild I am going to bottle tomorrow, so I figured I would brew something easy to throw onto the yeast cake. Modified a few recipes into this below. Does anything look way out of place?
Thanks!

Recipe Specifications
--------------------------
Boil Size: 8.26 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 13.7 SRM
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 80.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 85.7 %
1 lbs Corn, Flaked (1.3 SRM) Grain 2 8.2 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.1 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 4 2.0 %
2.00 oz Goldings, East Kent [5.10 %] - First Wor Hop 5 34.2 IBUs
1.00 oz Goldings, East Kent [5.10 %] - Boil 10.0 Hop 6 5.6 IBUs
1.0 pkg Yorkshire Square Ale Yeast (White Labs # Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.77 qt of water at 164.1 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (0.74gal, 2.96gal, 2.96gal) of 180.0 F water
Notes:
 

BrewMU

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To be honest, the chocolate looks out of place for a bitter. The rest looks fine as is, to me.
 

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