Recipe check - Scottish Light Ale

[Braumeise]

All grain

Batch size: 5 gal.
est. OG: 1.035
est. FG: 1.010
est Alc.: 3.20%
IBU: 18.5
est color: 20 SRM

Mash 60 min @ 154
Mashout 15 min @ 168

Boil: 90min

Yeast: Danstar Nottingham

Grains:
Total: 7.06 Pounds

6 pounds Golden Promise
4 oz Munich Dark
3 oz Roasted barley
2 oz Torrified Wheat
2 oz Chrystal 60L
2 oz smoked Malt
2 oz Black Prinz
2 oz Chocolate

I am planning on boiling down half a gallon of wort to kettle caramelize it and add it back to the boil once it is reduced to syrup. (done that before but used DME).

Hops:

14 gram East Kent Golding @ 90min before end of boil
10 gram East Kent Golding @ 15min before end of boil
14 gram Willamette - Whirlpool

Yeast: Danstar/Lallemand Nottingham Ale

Using this one because I want to brew an Irish Red Ale at the same time and that recipe calls for Danstar Nottingham

and both beers need to go into the same chest freezer for fermentation.

Would use Wyeast 1728 otherwise.


Not sure if I overdid the homeopathic malt additions.
Torn between just using Golden promise and Roasted barley and nothing else and wanting to put a hint of those malts in there.

Your thoughts and corrections are highly appreciated.

Thanks for reading and helping