Getting ready to brew up a special bitter!

Several weeks away from brewing an English Special Bitter

Placed an order at Brewmasters Warehouse for the ingredients this past Friday. Also ordered 2 more Ranco temperature controllers (unwired).

Expected brew day is: Sat. or Sun. 24 or 25 April.

Mashing the grist to make wort

Thus I don't want to get the crushed grains too early. If I order Friday with their normal delivery, everything should get to me by the next Friday.
I need to get another chest freezer plus a Ranco digital controller for fermentation temperature control. Then I'll have one for beer dispensing at 50 ^oF or so and one for fermenting at 65, 68 or whatever ^oF. I will probably never ferment more than one beer at a time, but the long-term aging beers that I have would probably do better at 68 ^oF than at whatever my room temperature is. Maybe I'll put a cheap window air conditioner into my under stairwell storage area or in the half bath next to this, insulate the walls, and use that for long-term beer aging & storage. I dunno. Not yet though.
From Brewing Classic Styles by Jamil Zainasheff and John Palmer.

Grist bill:
9.5 lbs Pale Ale malt (Maris Otter)
0.5 lbs Belgian Aromatic malt
0.5 lbs Crystal 120 ^oL
0.25 lbs Briess Special Roast

Mash 60 minutes at 151 ^oF
Hops:
34 g (1.2 oz.) East Kent Goldings @ 60 min.
14 g (0.5 oz.) East Kent Goldings @ 20 min.


14 g (0.5 oz.) East Kent Goldings @ 01 min.

Yeast:
WLP002 or WYeast 1968 London ESB. Ferment at 68 ^oF
Carbonate at 1.5 - 2.0 volumes of CO₂