Extra Special Bitter

I made an all grain Extra Special Bitter (ESB) on Sunday.  It was a lot of fun.  My modified cooler worked fantastically.  The only downside was that I had to tilt it a bit to get the rest of the wort out.  But that was easy enough!  I mashed for about 2 1/2 hours to see how long I could hold the temperature in the mashtun.  I started at 150 degrees F and ended at 148 degrees 2 1/2 hours later.  It was pretty cool.
Here's my recipe:

Amt.	Unit	Ingredient	Form	Time
12.0	LBS	Maris Otter Malt	Grain	250
1.0	LBS	American Crystal Malt 80L	Grain	250
1.0	LBS	American Wheat Malt 40L	Grain	250
0.75	OZ	Perle (Alpha Acid 7.0%)	Pellet	60
0.50	OZ	Perle (Alpha Acid 7.0%)	Pellet	45
0.50	OZ	Fuggles (Alpha Acid 4.5%)	Pellet	30
0.50	OZ	Fuggles (Alpha Acid 4.5%)	Pellet	15
0.50	OZ	Fuggles (Alpha Acid 4.5%)	Pellet	10
0.50	OZ	Fuggles (Alpha Acid 4.5%)	Pellet	5
1.0	OZ	East Kent Goldings(Alpha Acid 4.5%)	Whole Leaf	Dry Hop for 3 Days
1.0	TSP	Irish Moss
1.0	PKG	Danstar Nottingham Ale Yeast