I did a bitter yesterday that's fermenting, using those proportions of base/crystal/maize, but then added 8oz flaked wheat and 8oz caramelized sugar. Columbus to bitter (~30IBU) then EKG's at 15 and flameout. Going to put more EKG's in secondary.
I'm using CL210 Scottish Bitter ("Produces a bitter unlike any other. Soft, yeasty, fruity. Well-attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Leaves a teasing, dry yet smooth finish.")
Propped it up from a slant; can't wait to see how it turns out!