Yeah - I think your gravity is ok. the 2 lbs of crystal/carapils is likely the culprit. Give it some time - I have had some beers I used too much crystal in come around a bit - not great, but better. I have also found that british crystal malts seem to give a more intense crystal/caramel flavor.
I would go way down on that crystal/carapils..... definitely a pound or less total at most. A good malt for some color and flavor in brown ales like this is pale chocolate - a way to replace a bunch of that crystal, but not end up with an overly roasty/dry/acrid beer that too much dark malt can bring.
Kegged/Serving: Dortmunder, Bo-Pils, Nugget Nectar Clone, Citra IPA, One Hearted Ale, Heady Topper Junior, Scottish 70, British Dark Mild
Bottled: Barley Wine, Sour Belgian Golden on Cherries
Primary: Ordinary Bitter, Bourbon Barrel Imperial Porter
Secondary: Bo-Pils, Sour Cherry Stout,
Future Brews: German Pilsner, Dortmunder, Porter, APA, IPA, British Dark Mild, More...... More....... Beer.......