Help with Imp Red Ale recipe!

I am new to the site, and I think I posted this in the wrong spot the first time - so here it is now in the correct spot. Sorry for the mix up!

I am putting the finishing touches on a recipe for a massive, hoptastic Imperial Red Ale (similar to Ballast Point's tongue buckler) and I wanted to get some feedback. I have some concerns on whether I will produce the brilliant red color that I desire. Any and all feedback, criticism, and advice is welcome! Thanks in advance!

Malt and Fermentables

% LB OZ Malt or Fermentable ppg °L
51% 7 00 Light Dry Malt Extract 45 08
29% 4 00 British Pale (Maris Otter) 37 03
07% 1 00 Munich Malt - 10L 35 10
06% 0 12 American Crystal 40L 34 40
04% 0 08 Victory Malt 34 25
02% 0 04 American Crystal 120L 34 120
01% 0 02 Roasted Barley 25 300

Batch size: 5.0 gallons

Original Gravity
1.098
(1.088 to 1.102)
Final Gravity
1.024
(1.021 to 1.025)
Color
17° SRM
Mash Efficiency
75%

Hops
time oz variety form aa
Boil 60 mins 2.5 Chinook pellet 11.4
Boil 10 mins 3.5 Chinook pellet 11.4
Boil 01 mins 1.0 Simcoe pellet 13.0
Boil 01 mins 1.0 Centennial pellet 10.0

Dry hop 7 days 1.0 Centennial pellet 10.0
Dry hop 7 days 1.0 Simcoe pellet 13.0

Bitterness
28.5 HBU
92.7 IBU
ƒ: Average
BU:GU
0.95

Boil: 3.0 avg gallons for 60 minutes

yeast
White Labs California Ale (WLP001)

Alcohol
9.9% A.B.V.
7.6% A.B.W.

Hey Krug,
whereabouts in SD are you?
By the grains you list, it's looks like you are potentially doing a partial/mini mash. If so, consider malted Rye. It will add a serious ruby red color, and the flavor is one of my favorites.
I personally would drop the roasted barley as the somewhat acrid taste clashes with citrussy hops on my palate, but that is from a VERY subjective taste viewpoint.
Counterpoint to that, I am a big proponent of trying whatever comes to you with complete disregard to what anyone says.
cheers.

I am in Clairemont, not far from University City. And yes, this is a partial mash - never considered malted rye before. Even with 2 ounces of roasted barley do you think I will still get the "acrid" taste you mention? Would rye do just as much of a job at giving me a deep red color as the roasted barley?