Sewell Hall existed, Niffer's had dollar beer, on-campus parking wasn't that bad, and Tuberville was a pretty popular guy.

I think it's a solid recipe. I personally don't enjoy caramel malts in lighter beer styles, but that's just a personal preference of mine that not everyone shares.

What yeast are you planning to use? In my opinion, this style is really defined by the yeast characteristics

Oh man, totally forgot about that place as well, I think it closed around the time I graduated