That looks good to me. Pretty typical of the Old Ale recipes I have seen. Please let us know how that yeast goes.
I have some that blend still sitting around and am thinking about re-doing my Old Ale with it.
Here is my recipe I brew on June 14th 2008. ts is based off of the BCS recipe,and recently it has done well in some competitions. The Burton yeast was the primary one used to ferment the beer. After a year or so I was going to bottle it,so I pitched the US-05 and S-23 since I was going to re-yeast with one of them,and was a safety measure to make sure I didn't get bottle bombs.
Elijah Wallace Old Ale
1 lbs Black Treacle [Boil for 15 min] Extract 4.44 %
20 lbs 8.0 oz Maris Otter (Thomas Fawcett) (2.1 SRM) Grain 91.11 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.33 %
4.0 oz Black Malt (TF) (458.0 SRM) Grain 1.11 %
1.50 oz Nugget [11.60 %] (60 min) Hops 65.3 IBU
0 Pkgs Burton Ale (White Labs #WLP023) [Cultured] Yeast-Ale
1 Pkgs US-05 (Saf-ale #US-05) Yeast-Ale
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) [Add to Secondary] Yeast-Lager