AG#5 - Summer Honey Ale

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Right then time for BIAB AG#5!

Inspired heavily by floydmeddler's Honey Zest Ale - Orange Zest and Crushed Coriander viewtopic.php?f=24&t=49791

But due to lack of ingredients and using up hops, it looks more like this....
I plan to add the honey after a few days in the FV.
Any pointers chaps? I'm still very much learning the ropes!
Is this too much Crystal? - I had nottingham attenuate to 86% with just marris otter, so wanted something to counter that, would like to know if this is too far?
What water profile should I opt for?

Recipe: Summer Honey Ale - Orange Zest and Crushed Coriander
Style: English Best Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 36.58 l
Post Boil Volume: 29.30 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 23.60 l
Estimated OG: 1.044 SG
Estimated Color: 17.5 EBC
Estimated IBU: 31.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 80.8 %
0.50 kg Crystal Malt (130.0 EBC) Grain 2 10.1 %
0.10 kg Wheat Malt, Bel (3.9 EBC) Grain 3 2.0 %

15.00 g Fuggles [3.68 %] - Boil 90.0 min Hop 5 5.7 IBUs
30.00 g Challenger [7.12 %] - Boil 90.0 min Hop 4 22.1 IBUs

0.99 oz Coriander Seed (Boil 10.0 mins) Spice 9 -
50.00 g Orange Peel, Sweet (Boil 10.0 mins) Spice 8 -
26.00 g Bobek [4.38 %] - Boil 10.0 min Hop 7 4.0 IBUs

20.00 g Bobek [4.38 %] - Aroma Steep 30.0 min Hop 10 0.0 IBUs

1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
0.35 kg Honey (2.0 EBC) Sugar 12 7.1 %

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 4.95 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 39.39 l of water at 69.3 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort

Brewday write up here:
viewtopic.php?f=24&t=50366