that's typically what I go with for browns.
I would as well, but I was taking off of Jamil's recipe with was heavy on the Amarillo. I was a little worried about that, but I gave it a shot.
I won't comment on the crystal malt used but I would have used a different yeast. Wy1318 or preferably wlp007
I don't believe I've used either. I was looking at 1318 recently but didn't pull the trigger. What does it have over the usual suspects?