That should be a fine outcome. I've been a fan of Jeff Renner's Mild recipe and I've refined it over the years. It focuses on Briess' Ashburne malt. I've enjoyed it even more with Paul's Mild Malt from the UK, but that malt is hard to find. The other substitute I've found for Mild malt is light Munich malt, since both are a bit darker than Pale malt and provide a bit more richness in the flavor.
I've tried the Reaper's Mild on Homebrewtalk and its nice, but it does use an incredible 20+ percent crystal malt and it does come across nicely sweet. But I can't say that passes my 1, 2, or 3 pint test. Its approaching a cloying taste that makes it hard to go for that third pint. A Mild should always pass that 3 pint test. The one thing that the recipe did introduce me to was the Pale Chocolate malt. That is an incredibly good addition to a Mild.
As you might gather, Mild is a style I've focused on and enjoy. Packing flavor into a little beer like that is tough, but its worth it. Enjoy!
PS: This is why there is a Mild water profile in Bru'n Water...I like Milds!