In my experience, the best way to get red color is to use a small amount of very dark grain. E.g., for an Irish red, about 1-2 oz in a 5-gallon batch of roasted barley (~500L) will give you reddish color. Using a larger amount of more medium-colored grain, in my experience, gets you more brown than red. So if all you want is red color, I'd use 1-2 oz of roasted barley rather than 3.2 of chocolate. ("Red" is usually SRM of about 15, not 22.) Predicting color is difficult, though.
Other comments: I think you're a bit heavy on the crystal here. I'd use no more than a pound of crystal total, especially in a recipe with a high OG. Otherwise you're risking finishing quite sweet. Remember, your FG will be heavily influenced by your OG, so even if you want some residual sweetness, you don't need as high a portion of crystal as you might in a non-imperial batch.
Might want to add a little carapils or flaked grain for head retention.
Hops look pretty good. I might up the IBUs just a little more, given your OG, for balance.