If I could find brewer's caramel for a reasonable price, I'd use it too, but since the jury is still out on it adding any flavor I'll just let this be a pale mild.
I used enough brewer's caramel to turn Pivo Pils into a dark schwarzbier, and didn't pick up a lick of flavor. I'd consider it a colorant only.
As far as the flavor of your beer goes, I'd look for American Pale Ale malt for your base if that's an option at this point. That should at least be a bit more flavorful than regular 2-row pale malt.
For 1968, I like 68F for fermentation. For a small beer like this I could be done in a matter of days, so I'd start rousing and bumping the temperature 3 or 4 days in.
What I think really lets English beers to get away with sugar in small beers is the low carbonation level. If you plan on carbonating this like an American ale (in the 2.5 volume range) and serve it ice cold, then it will certainly seem watery. If you serve it like an English/cask ale - a bit warmer and in the 1.8-2 volume range, then you can probably get away with it.